Saturday, April 25, 2009
Melon Cutting Pictorial
How do you prepare your melons? I used to use a melon baller but found that I would get a lot of half-round balls - not pretty at all. I then started cutting the melon into wedges, then remove the rind, and then cut them into bite-size pieces. That was so tedious. A couple of years ago, frustrated, I just decided to cut all the rind off and I've been doing it since. I am able to cut a whole cantaloupe into pieces in less than 5 minutes (clean up time included). They're ready to store and eat anytime. I'm sure many of you know how to do this already, but for those who don't, I'll let the pictures do the talking. I always sharpen my Santoku knife before cutting melons or slicing meat. A sharp knife does all the work so you won't and it prevents injuries too.
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3 comments:
Thanks for the pictorial. I'll have to try this next time.
I do this with my watermelon as well. Did you know that after you cut the watermelon, the square pieces are the pieces that you should dig into since they are the sweeter ones and furthest from the rind?? I wonder if the kids notice that I give them the outside pieces? (just kidding...I don't like watermelon much but the rest of the family LOVES it and would eat everything including the rind if I let them!LOL!)
Hi Spoon It On,
I agree that the center of the melon is the sweetest. When I cut the rinds off I make sure to cut any light coloured flesh off to ensure that every bite is sweet. I know it's wasteful but I find that the lighter parts are too firm for my liking. Besides, taste buds rule. :P
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