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. 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. 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. Use the knife to slice downward through the center of the melon. Finish slicing as desired. 05:41
What You'll Need
- Cutting board
- Chef's knife
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.