Melons: Why We Love These Summer Fruits

At last! Melon season is here. That means soon you'll be treating yourself to one of summer's true delights: a ripe, juicy, sweet melon.

Loaded with vitamins

Besides tasting oh-so-good, melons are good for you. They are rich in vitamin C, which helps boost the immune system. Cantaloupes are an especially good source of the vitamin. A little less than a half cup of this warm-weather favorite provides up to two-thirds of the current recommended amount of daily vitamin C.

Related: 4 Surprising Benefits of Drinking Lemon Water

Cantaloupe and watermelon are an excellent source of vitamin A, which helps with night vision. Vitamin A can help keep blood pressure in a healthy range. What's more is melons are low in calories and sodium and free from saturated fat and cholesterol.

Pick smart

Now that you know the benefits, you'll want to dig into the ripest of the bunch. Follow your nose and these signs to pick a winner: Here are some signs of ripeness: 

• Ripe cantaloupes have a dull yellow background with raised netting. These melons should be fragrant, and the blossom end (which is opposite of the end with the small dent) should yield a bit when pressed.
• Honeydew melons turn from green to a creamy white to yellow as they ripen. Avoid buying green ones, but a creamy white one will ripen on a countertop in a few days.
• Ripe watermelons should be yellow (not white) at their pale side—that's where they rested while growing—and heavy for their size. Buying a halved watermelon? Look for one that is firm, brightly colored, and free of white streaks.

Related: Fresh Fruit Smoothies

You can keep melons unopened at room temperature for up to a week or until they're fully ripe. Then refrigerate cut melon in a tightly covered container and eat within five days. So, whether you like your melon in balls, triangles, cubes, or straight out of the fruit, this summer, feel free to fill up on this nutritious and delicious treat!

Be sure to check out other Healthy Living articles too.

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Sources: Academy of Nutrition and Dietetics; American Institute for Cancer Research; University of Wyoming Extension Service