1.   If left cut and raw, the orange flesh will develop a feathery black mold.

2.   Inside, though, what are called yams have bright orange flesh that becomes moist and sweet when cooked.

3.   North Americans mainly know the Jewel and Centennial varieties, with their deep orange flesh and brown skin.

4.   Now honeydew melons come with orange flesh, too.

5.   The Buckskin is prized for its deep orange flesh.

6.   The bigger category is made up of sturdy varieties with dense, usually fairly dry orange flesh with deep, intense flavor.

7.   The Haden is rather round with firm orange flesh and yellow-orange skin suffused with a crimson blush when ripe.