Selection Cantaloupe, honeydew and watermelon are best known melons, but also try casaba, crenshaw or Persian, available in supermarkets and some roadside stands. Some are grown in the United States. Others are imported from Central America and New Zealand. Melons will not get sweeter after they are harvested. They have no starch reserves to convert to sugar.
Melons are best when picked at the peak of ripeness, yet still firm.
Select ripe melons. Sweet smell or aroma may or may not be a good clue. Melons that have been chilled will not have much smell. One way to make the melon juicier is to let it set at room temperature for two to three days. Unless you buy melons from a trusted local farmer, you may not know if the fruit were picked fully ripe with the sugar content at its peak.