“When one has tasted watermelon, he knows what the angels eat.” — Mark Twain

I couldn’t have put it better myself.

And even though I don’t possess the gift of gab like the late Mr. Twain, I have endeavored over the years to do my part to elevate the noble melon to its rightful place in history.

Every year about this time I take a few moments out of my busy schedule to chat about one of my favorite parts of summer, offering tried-and-true suggestions for how to get the most out of our shared watermelon experience.

 Everything from how to pick the best to how to make watermelon rind pickles.

But this year, I think it is a good time to give a bit of love to another of my favored summertime field-grown fruits – cantaloupe.

When it comes to a refreshing summertime treat, cantaloupes are right up there with watermelon. Both taste better when eaten on the porch and both native fruits can help knock the heat off a blazing hot summer day.

I’m not knocking watermelons. I’m just saying that when you stop by you nearest local watermelon vendor that it might be a good idea to pick up a cantaloupe while you’re at it.

First off, picking the best cantaloupe is similar to selecting the best watermelon.

For cantaloupes, look for a golden color and avoid any that look like they may have been mishandled or mistreated. And like watermelons, the heavier the better.

Likewise give them a good “thump” and listen for a deep sound. The deeper the better.

Next, give it a good sniff. It should be sweet, and if you can’t smell anything, it’s not ripe.

Another trait that cantaloupes share with watermelons is that the best way to enjoy them is chilled, sliced and eaten off the rind – preferably on the porch in the shade.

But they also share another trait with melons in that they are excellent in other, more dignified recipes that are good enough to grace any Southern summer sideboard.

Cantaloupes make an excellent base for a refreshing summer starter course for any meal. Here is a recipe I stole from allrecipes.com for a very traditional, very refreshing cantaloupe soup.

Chilled Cantaloupe Soup

6 servings

• 1 cantaloupe, peeled, seeded and cubed
• 2 cups orange juice
• 1 tablespoon fresh lime juice
• ¼ teaspoon ground cinnamon

Peel, seed, and cube the cantaloupe.

Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice.

Cover and refrigerate for at least one hour. Garnish with mint if desired.

Cantaloupe is not limited to the first course of a meal. Combined with some protein it can also serve as an excellent main course.

This is a recipe from the folks at Betty Crocker that is so easy that even novice home chefs can pull it off. And as an added bonus, it utilizes another of my favorite things in this world – a rotisserie chicken that somebody else cooked.

Cantaloupe and Chicken Salad

6 servings

• 1/4 cup plain yogurt
• 1/4 cup mayonnaise or salad dressing
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon salt
• 5 cups of 1 1/2-inch pieces cantaloupe
• 2 1/2 cups of cut-up cooked chicken
• 1 cup red or green grapes, cut in half
• 1 medium cucumber, cut into strips

Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.

Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.

Finally, there is another member of the melon family that I think sometimes is often overshadowed by the watermelon. That would be the honeydew melon.

I confess that I spent a large portion of my life ignorant of the charms to be found in a honeydew. The reason is I didn’t grow up eating them, and that’s on my family for not exposing me to this often-overlooked member of the melon clan.

But a few years back I picked up one from a local roadside at the suggestion of a vendor whom I trust. I took it home and sliced it up, not sure what i would find inside.

Folks, I was floored by the sweetness and flavor found underneath that pale green skin. It was so sweet that it almost hurt my few remaining teeth.

It was wonderful. I vowed right then and there to include this pale cousin in my summertime melon roundup.

Like watermelons and cantaloupes, it is most often eaten fresh off the rind. But it also can be used in salads, soups and other refreshing dishes that are best served chilled.

It also makes a fine drink. Here is an easy recipe from the kind folks at the Food Network. It is natural, fresh and refreshing.

Honeydew Smoothie

2 servings

• 2 cups honeydew melon, cubed
• 1 cup Vanilla Low-Fat Yogurt
• 2 tablespoons apple juice (from frozen concentrate)
• Ice
• Melon slices, for garnish

In a blender, combine melon, yogurt, and apple juice concentrate. Blend until smooth. With blender running, add ice until frothy.

Pour into 2 (16-ounce) glasses and garnish with sliced melon.

So I urge you to take advantage of all the fruits of summer – not just watermelons. The next time you pick up a melon for dessert, pick up a couple of its lesser-known cousins to really make the party special.