I also have a "how good is this cucurbit" scale, with melons on the Nope end.
I'd break it down as watery flesh vs firm; fibrous vs fine-grained; sweet vs savory; big seeds vs small; percentage and sliminess of seeds.
In all cases I prefer firm and savory. I'm agnostic on the fibrousness or sliminess of any given cucurbit, it just changes how I prepare it.
The outlier that I like despite being highly watery and sugary AND having extremely many slimy seeds is kiwano horned melon, which is so out the other end of Being An Melon that it's almost a passionfruit.
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I'd break it down as watery flesh vs firm; fibrous vs fine-grained; sweet vs savory; big seeds vs small; percentage and sliminess of seeds.
In all cases I prefer firm and savory. I'm agnostic on the fibrousness or sliminess of any given cucurbit, it just changes how I prepare it.
The outlier that I like despite being highly watery and sugary AND having extremely many slimy seeds is kiwano horned melon, which is so out the other end of Being An Melon that it's almost a passionfruit.