Preparing fresh melons can make a mess, with juicy running everywhere and take ages to peel. Here is a simple tip that will cut the preparation time in half!
First, choose a firm, fairly hard melon that looks and smells fresh. Avoid melons that contain bruises and/or moldy patches.
How to tell if a Cantaloupe is Ripe:
It if still has a partial stem attached, chances are the melon has not ripened properly. Smell the end (near the stem), if it has little or no smell avoid that fruit and simply pick out a better one.
How to tell if a Honeydew Melon is Ripe: at the “stem” end or Blossom end of the melon, gently press your thump into the slight indentation. You want a melon that has a gently give, but not one where your thumb goes through (overripe/rotten!) or where the fruit offers no give at all, as this means the fruit is not ripe.
Now, just prior to cutting the melon, be sure that it is washed thoroughly to avoid passing potential contaminants that may be on the skin into the flesh of the melon itself. We recommend the cutting board method to avoid sopping countertops! Cut the melon in half and then cut each half again, making quarters. Gently scoop out the seeds with a spoon and discard (or dry them out and plant them!). Using a fillet knife, carefully fillet the fresh melon from the rind. This is the easiest way to quickly peel the fruit with minimal effort.
Once the rind has been removed, dice the fruit, toss it into a bowl, cover it and place it in the fridge. As you can see from the smaller container pictured above, we’ve found over the years that these 1 cup ziploc containers create perfect 100 calorie snack packs or 100 calorie portion control meals.