Instructions: Go to any farmers market or produce stand and youll see piles of cantaloupes and watermelon, ripe for the picking. (Time for the truth: Cantaloupe is a fruit; watermelon is a vegetable, related to the cucumber.)

A cantaloupes strong fragrance is a good indication of its ripeness. Melons picked before their prime wont ripen much more. A telltale sign of a cantaloupe that is not quite ripe is a green tint behind the melons tan

"webbing." A ripe cantaloupe will have a tan, slightly orange background.

For a pleasant surprise, leave out a whole cantaloupe. The musky aroma is a natural room freshener. Whole melons can be kept at room temperature for two or three days. After that, they can spoil quickly and should be sent to the refrigerator. Cut melon should be wrapped in plastic and stored in the refrigerator. Cut melons, good for about three days in the fridge, can absorb other food odors easily, so wrap pieces tightly or seal them in a storage container. Leaving the cut melon in halves helps keep it fresh longer.

Melons in salsa? The sweetness and coolness of the melon balance the spiciness of chilies in salsa. Its an invigorating combination in summer. Start with all of your favorite salsa ingredients, well chilled. Cut them up before chilling, or chill them whole. Then simply combine them in a bowl and adjust the seasoning to taste. Refrigerate until ready to serve. Warning: When the ingredients are blended, the melon tends to become mushy. For best results, combine the ingredients about 15 minutes before serving.

Or toss red and/or yellow chunks with a dressing of simple syrup (equal parts sugar and water simmered until the sugar dissolves), lime juice and red onion.

Either salsa makes a refreshing topper for tortilla chips as well as for grilled, broiled or baked chicken or fish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.