Canary melons may be used in place of other winter melons, or substituted for cantaloupe. Canary melon pairs well with citrus, ginger, honey. Use canary melon in fresh preparations such as cold soups, fruit salads and drinks.

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Use casaba melons in place of other winter melons, or substitute for cantaloupe. Casaba melon pairs well with curry, cucumber, coconut milk and lime. Use casaba melon in fresh preparations such as cold soups, fruit salads and drinks. 

Crenshaw melons are full-flavored and sturdy enough to be cooked. Crenshaw melons pair well with fresh mozzarella, lime, mint, almonds and white wine. The crenshaw is similar to a cantaloupe in color and flavor and may be substituted. 

The golden honeydew melon has a similar shape and texture to the common honeydew. Its most obvious difference is its bright golden-hued skin. When ripe its skin is firm, thin and smooth. Its flesh is succulent, velvety and sweet. A faint aroma and a slight opening at its blossom end will also indicate ideal ripeness. 

Unlike most melons, Galias are at their very best chilled. Galia melons pair well with ginger, seafood, mint and soft cheeses. Use galia melons in fruit salads as well as breakfast preparations and main dishes. Store unripe melons at room temperature. Refrigerate ripe melons in a plastic bag two to three days. 

Oblong-shaped Hami-Gua melons have a golden yellow, lightly netted skin and a pale, coral-colored flesh with a large seed cavity. The flesh is crisp, juicy and refreshingly sweet. Hami melons have the trademark muskmelon aroma: floral and sweet. Hami-Gua melons keep up to thirty days without refrigeration. 

Add to fruit salads and puree for cold fruit soups. Scoop out melon balls and refill the shell to make melon boats, or slice into wedges and use as an edible garnish. It can also be seasoned with lemon or lime juice or ground chili pepper.

Serve Persian melons fresh or chilled. Use in breakfast preparations, or fruit salads. Pair with lime, mint, ginger, avocado, berries and cured meats. To store, refrigerate ripe or cut melons; use within a few days. 

Use Santa Clause melons where ever a recipe calls for cantaloupe. Pair with cured meats, soft cheeses, mint, red onion, citrus juice and zest or tomatoes. Use in fresh salads or appetizers. This melon will keep, refrigerated, for up to two months. 

Yellow watermelon is at its most flavorful when chilled before serving. Watermelon rinds make tender pickles and a tasty relish. To store, wrap cut melon sections in plastic; refrigerate. For optimum sweetness and texture use within one week. 

Tomatoes are rich in vitamins A and C and are full of fiber. Field- or vine-ripened summer tomatoes are higher in vitamin C than greenhouse tomatoes grown in fall and winter, and fresh tomatoes have more vitamin C than after they're cooked or canned.