Sweet melons require plenty of sunlight, warm temperatures, and enough water to reach their peak with a high sugar content for best flavor. Horticulturists with Iowa State University Extension and Outreach have shared some advice on how to tell which melons are ready for harvest. Watermelons are ready when their underside, or “belly,” turns to a buttery yellow or cream color. When you’re harvesting watermelons, leave two inches of the stem on the fruit. They are best stored at room temperature for one week, or up to three weeks at 50-60 degrees Fahrenheit.

Cantaloupe or muskmelons are ready to be picked when the stem easily slips from the melon. Another indicator that it’s ready is when the skin between the netting turns from green to yellow. They can be stored in the refrigerator for up to two weeks, and it’s advised to put them in a container so their aroma doesn’t flavor other foods.

Honeydews are ready to be picked when they turn from pale green to yellowish white and there will be a slight softening of the blossom end of the fruit. Honeydews can be stored for two to three weeks at 50 degrees.