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The humble Rockmelon (or ‘cantaloupe’ for those of you playing in Victoria) is one of those fruits that just doesn’t get the credit that it deserves. With it’s netted beige coloured skin and peach coloured flesh, the musky aroma and flavour lends itself to a variety of both sweet and savoury dishes. Fresh slices, fruit salad, juicing, or combine it with lean ham, prawns, smoked chicken, roast duck or prosciutto.

The perfect Rockmelon will be heavy and firm in size. It should have a sweet, but not overpowering, smell. Make sure you remove the seeds, and once it has been cut or peeled wrap and store in the crisper for up to 3 days – although it can retain all of it’s nutrients for up to 6!