When I cut the melon in half, I leave the seeds *in* the unused half and wrap it with plastic wrap to store in the fridge. I remove the seeds from the half I'll use -- cut what I want, then wrap any unused portion in plastic wrap. I'll only pre-cut melon and store in the fridge if I know it will be eaten within 24 hrs.

The foil is not needed. Or try cutting up the entire melon into bite-sized pieces and storing in either a zip-lok bag or a storage container. I find that it gets eaten faster that way since it's an easy snack that needs for prep.

Because I find melons have a tendency to leak juice all over my fridge shelves, & plastic wrap never seems to stay on, I put the cut melon, cut side up, in a bowl large enough to contain it & place the whole thing in a plastic produce bag (I usually grab a couple extra from the produce dept. when shopping), then twist & clip the bag closed.

I don't like to wrap melon tightly, since that seems to make it mushy.

I put the whole thing into a plastic bag.

I just put it on a plate, cut side down. But more often that not, we cut the whole thing up at once and keep in a covered bowl. My little composting worms get the rinds. It's a treat for them. ;-)

I cut leftover melon (especially cantaloupe) into cubes, put the cubes in a plastic bag with the air removed and put it in the freezer. When frozen, I put the cubes into a blender with a bit of sweetener (I use Spenda, but sugar syrup will work) and blend it into an instant sorbet. Cantaloupe sorbet is my favorite sorbet, and this is a quick way to make one. I've been making this for the past 30 years now, and it is still a favorite. If you add liquid, it will be a smoothy, but if you do not, it will have the consistency of sorbet.

I leave the seeds in and cover just the cut part, flat on the surface, with Stretch-Tite. I don't know if the brand matters, but that's what I use. I don't put it in the humid produce drawer. Mine doesn't get weird the way others have reported, and I don't know if it's the way I do it, the fridge climate, the wrap, or the kind/region of the melons. When I only have a small wedge left, I will sometimes put it in a container if it's trying to leak all over, but it doesn't keep as well for me that way.

Lars/J. Robert Scott: That's a great idea! Thanks so much.

Because I also am not that likely to eat a whole melon. And I could just keep tossing in the little bits that are left, and puree them together.

Thanks Lars. Now I have an excuse to buy a blender.

All of the above.

If it is a really good one, one in five, we go through it quickly. Half goes on a plate flesh down. Gone in 24hrs. Smaller slices in plastic. If good but so-so it goes into a fruit salad chunked with an acid like grapefruit and a crisp like apple or pear, and some grape halves. A few fresh berries if summer.

We always freeze some of each of our fruit and goes into the top freezer 'juicing' drawer so i can pick and choose. (a bottom freezer but the 'less bending over drawer'). That drawer has all juicing/blender fruits and veg.

*if the fruit salad gets overlooked after 2 days it gets frozen in a flat packed zip-lock. A bit of acidic like grapefruit and/or lemon keeps it all quite fresh.

Same with peaches, plums, etc. that are often seasonal. Don't let them get over-ripe and not be used up. Freeze them. Or often they look good and lack flavor or mealy. Freeze and super in a veg/fruit smoothy.

Just remember it can be addicting and high in calories...all that natural sugar. Add some veggies and some non-fat yogurt or coconut milk and make some popsicles....lots of cheap pop forms out there. Good late night snack without hauling out the blender....add some granola and raw chocolate and have desert for breakfast.

Thank you all for these great suggestions. I know it's important to keep the seeds in the melon to help preserve it and keep it from drying out. My issue with putting face-down on a plate is what Carolb mentioned - the juice often pools, making a mess. Also, sitting in the juice even for a few hours makes the open surface mealy. There is still the question of what to do when you only remove a quarter slice of the melon. I think Carolb's idea of putting the melon in a large bowl and covering the bowl tightly addresses all these problems. I have been looking on Amazon at those stretchy silicone bowl covers which I think would be better at sealing a bowl with open fruit than plastic wrap. There are so many of them, with good and bad reviews. But now I feel I have a solution for the cantaloupe storage problem.

Now onto watermelon....:)

I have some Cover Blubbers, but I got mold on a couple of them and it didn't come off. The company replaced them, which is awesome (I was just informing them, when I told them, not expecting anything from it except maybe tips for cleaning the mold), but I'm really careful about what I use them for now. They're fantastic, even given the limitations. The harder kinds might be less prone to having mold stick.

My answer of what I do is the same for only a slice removed, though that might not have been clear--and it might not work for you, or how you want to store things, but just to be clear: I use plastic wrap, and put it right up against the flesh, which means, pushing into the wedge area that has been cut out. If it needs help staying in place, I'll wrap another piece over it, but I always leave half the melon free, especially a cantaloupe, so the rind can breathe. Works for me. :)