Oil was extracted from melon (Cucumis melo) seeds by solvent extraction method using n-haxane, LPE (light petroleum ether, b.p. 40-60 °C) and chloroform:methanol 50:50, v/v mixtures. The oil content of the melon seed oil was found to be 28.01%. The oil was characterized with various physical and chemical properties by standard methods and compared with those of standard oils or fats. Acid value (AV), Iodine value (IV), Peroxide value, Reichert-Meissl value (RMV), Thiocyanogen value (TV), Titre value etc. were determined and found that lightly changed due to variation of storage time. Acid value and Peroxide value were increased with the increasing of storage time but RMV, TV, IV, and Titre value were decreased, which indicates that the quality of the oil deteriorates with increasing time of storage. Fatty acid composition of the oil was determined by Thin-layer Chromatography (TLC) and identified the presence of palmitic acid, stearic acid, linolenic acid and oleic acid in the oil. The low acid value of oil indicates that it can be used in edible purpose. The de-oiled seed cake of melon seed was studied for the determination of ash content, protein, moisture content and minerals (N, P, K, and Ca) quantitatively. The microbial activities of the oil sample were investigated by standard methods.