Melon.

A good melon tells you it's ready. The end where the stem was gives a little when you press it, and the whole fruit smells sweet and flowery. Some melons have a netted rind, others are smooth, and the flesh can be pale green or orange depending on the variety. Cut one open and it's juicy, sweet and soft enough to scoop with a spoon.

Ways to use it

• Halve it, scoop out the seeds, and cut it into wedges or cubes.
• Serve it chilled on a fruit plate or with yogurt.
• Blend with ice for a cold melon shake.
• Wrap slices in thin cured ham for a salty and sweet starter.
• Freeze small cubes and blend them into a quick sorbet.

Storing it

Melons such as cantaloupe and honeydew keep ripening after harvest, so a firm melon can wait on the counter until it smells sweet. Before cutting, scrub the rind with a clean brush under running water, so the knife doesn't carry dirt from the outside into the flesh. Once it's cut, cover the pieces and keep them in the fridge, and eat them within a few days.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.