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How to Break Down Melons 06:26

Bryon Freeze

Perfect for summertime, this technique will show you the basics of handling fresh melons.

How to Break Down Melons 06:26

Bryon Freeze

Perfect for summertime, this technique will show you the basics of handling fresh melons.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. To break down a cantaloupe: rest the cantaloupe lengthwise on top of a cutting board. Using a chef’s knife, cut away the bottom and top end of the cantaloupe so that it can stand upright without tipping over. Place one hand on top of the cantaloupe to keep it steady and use the knife to slice away the skin in a downward motion. 01:15

  2. 2. Cut the melon in half through the center. Using a large spoon, scoop out the seeds and the pulp. Place the melon cut-side down and slice as desired. 03:02

  3. 3. To break down a watermelon: use the knife to slice and remove the top and bottoms. Place one of the flat sides of the watermelon onto the cutting board and use the knife to slice downward, removing the peel. 04:25

  4. 4. Use the knife to slice downward through the center of the melon. Finish slicing as desired. 05:41

What You'll Need

Equipment

- Cutting board
- Chef's knife
- Spoon

Ingredients

- Cantaloupe
- Watermelon

Chef Notes

To detect a melon’s freshness, knock on the outer rind. If it sounds hollow, the melon is ripe and ready to use. Fresh melons should be firm, and have a sweet scent.

Cut-up melons will only last a day or two in the fridge, so prepare them close to the time of consumption.

Watermelon rind can be saved and pickled to create a salty snack, garnish, or sandwich topping. To learn more about picking, visit Chef Paul Virant's "An Introduction to the Art of Picking" tutorial located on the page below.

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Taught by

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Chef Bryon Freeze

Los Angeles

Bryon Freeze burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network. Aft... read more