Musky melon makes a brilliant match for salty, tangy cheese. The riper the fruit, the better. Honeydew, canary, or Chanterais melons would also work well here.Whole Living, September 2012 http://www.marthastewart.com/183731/cantaloupe-feta-and-black-pepper
For easy handling, first quarter the melon, then slice it into wedges. To peel, gently slip your knife between rind and flesh.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.