One average cantaloupe, cut into fourths, contains enough nutrients for one day’s worth of eating, including 120 percent of the daily value for vitamin A and 80 percent of the daily value for vitamin C. It’s a great summertime fruit for staying hydrated and healthy.
How to Choose a Delicious Melon
Choose a melon that is heavy for its size, as is the case with many other fruits. The aroma of a ripe melon should be sweet and slightly reminiscent of cantaloupe. The netting, which consists of the gray lines, should be properly heightened. Avoid melons that have bruises or other evident damage. When completed, the stem side should have a sleek appearance.
How to cut a melon: Top tips explained on cutting melon effectively
- Put the melon on a cutting board on its side. Cut off half an inch from the top and bottom of the melon using a sharp knife.
- Put the cut side up and let the melon stand on its own.
- Carefully cut the peel off the melon, starting at the top and working your way down, to a depth of approximately a quarter of an inch.
- Keep removing two- to three-inch-wide strips of rind from the melon. Follow the example of the inner rind’s green tint for accuracy.
- Ensure that you cut deeply enough so that no bone remains.
- Slice the melon in half.
- Use a spoon to scoop out the seeds. You can then proceed to cut into it.
There are 3 different types of melon cuts:
You can now modify the size and form of the pieces. What follows are the three methods I find most effective for slicing melons.
Turn the melon upside down, hollow side down, and make large slices along the curvature of the melon in the opposite direction of the top and bottom cuts.
Turn the melon over so the hollow side is facing down, and then cut thin slices in the same way as the top and bottom slices.
Cut the melon into bite-sized cubes by following the instructions for cutting the melon into wedges.