Slicing a Melon
It’s not quite as daunting as slicing a butternut squash, but it’s close. Follow this four-step process to quickly—and efficiently—cut up a cantaloupe or a honeydew.
Step 1: With a serrated knife or a sharp chef’s knife, cut a slice off the top and bottom of the melon. Stand the melon upright, wobble-free, on the cutting surface.
Step 2: Working from top to bottom and following the curve of the melon, cut off strips of the rind. Make sure you cut all the way down to the tender fruit, past the tough middle layer.
Step 3: Slice the peeled melon in half from top to bottom. With a spoon, scoop out the seeds.
Step 4: Slice or cube as desired. Cut-up melon will keep in the refrigerator, covered, for up to 3 days.