Nothing surpasses the fragrant, sweet flavor of a ripe melon, but finding a good one can be tricky. Most melons are at their best from early summer to mid-fall. For a pretty presentation of this dessert, use a variety of melons in an array of colors. Orange-fleshed cantaloupe and pale green honeydew should have a strong, sweet aroma; as they ripen they become softer and the blossom ends give slightly when pressed. Juicy, red-fleshed watermelons should sound hollow when thumped, and the white patch on one side should be small.
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