Your melon should be stemmed and symmetrical with a dull and waxy rind that gives a little when squeezed. If purchasing a cut melon, choose bright red inside with dark seeds.
Store whole for up to one week, cut up for up to five days. If cut, wrap in plastic to seal.
When ready to serve, wash the rind with soap, cut the stem and bottom of the melon, then slice with or without the rind, to your liking.