Melon is a refreshing treat for breakfast, lunch, a snack or even dessert in the summertime. Most have a low calorie count (30 calories per 1/2 cup).

Choosing melons is a snap–be sure the melon you select feels heavy for its size, smells ripe, and yields slightly to gentle pressure at the stem end.

Ripe melons will keep for up to three days in the refrigerator.

Here are the most common melons you’re bound to encounter this summer:

Watermelon (pictured above)
Watermelons range in size from 8 pounds (Sugar Baby) to 20 pounds (Charleston Gray). Most have green skin marbled with yellow, and bright red flesh. They are at their peak from June through August.

Cantaloupe
These melons have raised, netted skin (the skin should be tan–if it’s green, the melon isn’t ripe) and orange flesh, and are available June through November.
 
Honeydew
Unripe honeydews will never ripen, so be sure to select melons that are fragrant and have skin that’s slightly tacky. These are available July through October.
 
Crenshaw
These melons are bigger (5 to 9 pounds) and globe shaped, with pointed stem ends, yellow skin, and golden-pink flesh. They are in stores July through October.

In my house, even my dog enjoys melons (particularly watermelon and honeydew–the sweeter the better!).
 

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