The melon, along with the watermelon, is an indispensable summer fruit - refreshing, full of water, and naturally sweet. It's at its best between June and September. But all those varieties share the same challenge when you buy them: how do you know if it's ripe and sweet before you cut it open, without poking a hole in it like some people do. An experienced greengrocer from a Madrid market reveals the tricks that never fail.

The first impression comes from the look. On the green "piel de sapo" melon, the skin should lose its intense glossy green and take on a slightly yellowish, golden, or even orange tone. The striations - the so-called "handwriting" - should be plentiful, well defined, and in that golden tone. Another important detail is the ground spot, the area where the melon rested on the soil. If it's creamy yellow or orange, it ripened in the sun; if it's white or greenish, it was most likely picked too early.

Then comes the touch. "First take it in your hand and gently feel it, without tapping it," the greengrocer says. One of the most reliable indicators is whether the melon weighs more than it looks - that weight means more water and a juicier inside. Another simple move: gently press the end opposite the stem, where the flower was. If it gives a little, the fruit is ripe; if it's completely firm, it's still green; if it sinks easily, it may be starting to overripen.

And now to bust the myths. There are no "female" and "male" melons - that's a story with no scientific basis. Differences between fruits depend on the variety and growing conditions, not on any gender. Likewise, tapping with your palm means nothing if it's not done right: unlike a watermelon, which should sound hollow, a melon should sound compact, as if completely full. But that doesn't require hard knocks - just stroking it is enough, and you'll feel a slightly velvety surface that clings to your palm.

One last tip: a melon of about three kilograms doesn't have to go in the fridge if it's whole - it keeps perfectly at room temperature, and so does the watermelon, since it loses flavor and aroma in the cold. If it's already cut, eat it within a day or two. And remember - the sweetest part of a slice is the one attached to the tip of the flower; the other is more bland.