There are a few different ways to cut melons. Your typical, standard, large slices method is probably my favorite. A delicious sliced piece of juicy canteloupe (lightly salted) takes me right back to my childhood summer days, eating out on the back porch with my ten other dark-haired, lightly tanned, freckle-faced cousins. Juice dripping off our chins, swinging our bare feet over the edge and skimming our toes in the grass. Today, though, I'm talking about the way you "chop" a canteloupe or honeydew to allow for some easy storage and quick snacking in the fridge. We've already talked about how you find the perfect melon here, so now let's get on to the slicing and dicing.
First, take your chosen melon and slice off the very ends.
Then, taking a sharp knife, start slicing off the edges. Be sure to get as close to the edge as possible! You don't want to slice away any juicy, sweet goodness by cutting in too thick.
Once all the edges have been taken off, slice your melon in half.
Scoop out all of the insides with a spoon, like you would a pumpkin.
Then, slice the melon into long, even pieces, down the whole side.
Go back and slice the melon again, this time against the slices you've already made.
And voila! Perfectly delicious, amazingly sweet canteloupe pieces just ready and begging to be plucked out of the fridge for some easy snacking. Enjoy your summer goodness!
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