Crenshaw melons are a cross between cantaloupe and casaba melons. Unlike cantaloupe, the skin texture is similar to that of watermelon. When ripe, the skin should be yellow with a waxy texture. Eating thin skin of various fruits and vegetables increases the nutrient and fiber content, however, thick skins such as those found on melons are not intended to be eaten. Be sure to rinse melons under cold running water to remove any bacteria or dirt on the surface of the skin. This is a vital step food safety step before cutting into the fruit. Once cut, store in the refrigerator and eat within 5 days.