HOW TO PREPARE MELON FOR CONSUMPTION:
Wash well.
Hold the melon with one hand, and with the other, cut it up in half.
Remove the seeds.
Cut up in slices or cubes for in natura consumption.

CONSERVATION:
Store melon into the refrigerator, with its peel.
As the melon is at its maximum ripening point, it cannot be kept out of the refrigerator.
If it is already sliced, keep the seeds on the portion to be stored, wrapping it up with plastic film, and keeping it into the refrigerator until consumption.
Do not attempt to freeze melon. Due its high water content, melon is not adequate for domestic freezing.

Melon with Port Wine
Shape up the melon’s pulp as small balls.
Put them into a glass wine.
Cover them up to the half of the glass wine.

Serve iced, as first course.

It will be more interesting if you have melon with contrasting tones.

Melon with Parma Ham
Cut up the melon into squared pieces with 2 cm x 2 cm approximately.
Roll melon pieces up in the Parma ham.
Spit them with toothpicks.

Dispose them on a platter.

Prepare a sauce with the juice from 1 big lemon (preferably rose lemon), black pepper at your taste, and 1 tablespoon of corn glucose syrup.

Spoon the sauce over the spits, and refrigerate until serve.