All melons should be served very cold. They may be laid on chopped ice when served but the ice should never be placed in or on the edible parts of the melon.

Cantaloup - Cut the cantaloup in half and with a spoon remove the seeds without injuring the flesh. Each half may be served alone or it may be filled with fresh berries or other fruit or with ice-cream. When used as an appetizer at the beginning of a meal, a quarter of a large cantaloup is enough. Chilled melon balls are often served.

Honeydew and Casaba Melons - These are usually cut lengthwise and served in sections two or three inches wide.

Watermelon - To serve a whole watermelon at the table, cut it in half, crosswise, and cut a slice from each end to make it stand on a platter. Garnish the platter with green leaves.

The melon may be served in round slices, or in half or quarter slices from which the rind may or may not have been removed; the pulp may be shaped in balls or dice and served in glasses, or it may be scooped out in large spoonfuls and served in a watermelon tub shaped from the rind.

For other suggestions for serving melons, see Index.