Small, Ogen melons are often served soaked in port. Halve a melon, scoop out the pips and pour in half a glass (say 100ml) of port and leave to soak in. Can do the day before and leave in the fridge overnight. Half a melon per person.
Honeydew melons (this is very tacky and 1970s) cut into slices (halve lengthwise then cut lengthwise again - 2-4 pieces, depending on the size); slice an orange; open a jar of Maraschino cherries; fold over the orange slice, putting a cocktail stick through the peel/pith side and top off with a cherry; insert into melon slice. Ships with sails!!
Buy three differnt types of melon. Halve, remove the pips/pith and cut out the flesh into cubes. Mix together in a large bowl and add, say, a glass of Cointreau or Kirsch. Allow to marinate overnight and serve in bowls with some creme fraiche.
Carpaccio of melon with parma ham and figs: take any melon, halve lengthwise and remove the skin; then slice thinly (see-through if possible). Interleave parma ham and melon slices on a plate and serve with a fig (halved) or some fig jam.
But - enjoy whatever you do. If you have melon left, dice it and use as the base for a fruit salad served with high-quality vanilla ice-cream.