They should feel relatively heavy for their size with a pleasant aroma. Store whole melons at room temperature for up to 1 week. Once cut wrap in plastic and store in the fridge for up to 3 days. Cut in half then use a large spoon to scoop out and discard the seeds. Place halves onto a chopping board cut-side down and either cut into wedges or use a sharp knife to peel away the skin. Dice or slice as required or use a melon baller to scoop small balls from the flesh.