4 Ways to Cut a Yellow Melon

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4 Ways to Cut a Yellow Melon
4 Ways to Cut a Yellow Melon
Anonim

Yellow melon has a very sweet taste and juicy texture. The bad part is that cutting this smooth, round fruit can be difficult for someone who has never done it in their lives. To start, get a ripe yellow melon, a sharp knife and a cutting board. After cutting the melon in half and removing the seeds, choose how you want the pieces of fruit. Peel off after splitting it in half to cut the fruit into cubes, cut it into easy-to-stick slices before peeling it off, or use a special spoon to make melon balls.

Steps

Method 1 of 4: Cutting the melon in half

Cut a Honeydew Melon Step 1

Step 1. Wash the yellow melon in tap with cold water and dry it with a paper towel

Run your hands or a vegetable brush on the melon to wash it thoroughly and remove any dirt that persists. Then run a few sheets of paper towels through his bark to make it less slippery.

  • If the melon is very dirty, use white vinegar to better sanitize its rind. Sprinkle a teaspoon of vinegar on the surface of the melon (the measurement doesn't have to be exact) and rinse with cold water. Vinegar helps kill any bacteria that are on the fruit's skin.
  • If you leave the melon rind wet when cutting, it will be more difficult to handle. Let it dry for about five to ten minutes before going to cut.

Step 2. Use a large, sharp knife to cut the ends of the melon

Put the fruit on a cutting board so it doesn't scratch your sink, counter or table. Hold the melon in one hand and carefully cut its doors. Cut about 1 cm from each end to make the two straight and parallel to each other. This will allow you to balance the melon on the cutting board to cut it in half more easily.

Be careful when cutting the melon, as its smooth rind makes it difficult to handle. Prefer to use non-slip boards to make this task easier

Step 3. Place the melon upright on one end and cut it in half

Place the large knife over the cut end of the melon that was on top. Apply pressure with both hands and use the weight of the knife to cut the melon in half from top to bottom.

Don't make a back-and-forth motion with the knife or the melon will squirt a lot of juice. The straight edge you cut should make the fruit stable enough that you can easily cut it in half

Step 4. Remove seeds from melon halves using a metal spoon

Hold half of the melon in one hand so it doesn't escape. Pass the metal spoon through the inside of the melon to remove the seeds. If any part insists on not coming out, scrape it with the spoon.

Repeat this process on the other half of the melon. Then discard the seeds before continuing to cut the fruit. You can cut it into cubes, slices or make balls using a special spoon

Method 2 of 4: Cutting the Halves into Cubes

Step 1. Place one half of melon with the pulp facing down on the cutting board

Press the melon lightly so it doesn't slip so much on the board. Take some sheets of paper towels and use them to dry the juice left on the fruit peel and on the cutting board. This prevents the half from slipping and makes cutting easier.

Step 2. Take the large sharp knife again and take out “slices” of bark 2 to 5 cm wide

Turn the melon on the cutting board as you cut the skin. Start from the top half of the melon and press the blade down at a slight angle to decrease the amount of juice that comes out of the fruit. Only insert the blade into the fruit enough to remove the skin. It's more of a peel than a cut.

  • This method does not require precision and is best for those who are not skilled with knives. However, you can lose more fruit by taking out large pieces of skin at once.
  • Repeat this process on the other half of the melon.

Step 3. Cut the melon into 2-cm strips horizontally

Hold half of the peeled melon in one hand so it doesn't slip on the board. Then cut it into strips. Press lightly with the hand that is holding the fruit so it doesn't slip, but don't press so hard that you damage the fruit or make it squirt out juice.

Keep the melon strips together to make it easier by cutting them into cubes afterward

Step 4. Cut the melon strips vertically to form cubes of about 2 cm

Rotate the board to make cutting easier. Then take the knife and cut the strips into cubes about 2 cm wide. This makes it easier to eat using a fork or spoon. Keep strips together when cutting. Just separate them when you're done.

Do the same for the other half of the melon

Cut to Honeydew Melon Step 9

Step 5. Store the sliced ​​melon in the refrigerator for three to five days to keep it fresh

Place the diced melon in a lidded pot and consume within a week. After this period, the fruit will become softer and will start to release water. This is a sign that the melon is starting to spoil.

If you prefer, keep the melon longer by taking it to the freezer. Put the pieces in a lidded pot or freezer-safe plastic bag and leave them there for 10 to 12 months

Method 3 of 4: Slicing the Halves

Step 1. Cut each melon half into three or four slices to facilitate peeling

Place half melon with the pulp facing down on the cutting board and hold it in one hand. Then cut it into slices 2 to 5 cm wide. Keep your fingers away from the knife blade so you don't get hurt.

  • This method works best for those who are already used to using knives and reduces the amount of fruit that will come out with the skin.
  • Use the large knife or a smaller notch knife to slice the melon. Either will do, so choose the one you feel most comfortable wearing.
  • You can cut the slices in half horizontally to facilitate peeling. This increases the number of slices to peel, but being smaller can help.
  • Repeat for the other half of the fruit.

Step 2. Place a slice on the board leaving the shell down

Place your fingers in the pulp, away from the peel you are going to peel. Hold the slice well so you don't get hurt.

If the situation where you are going to serve the melon is not formal, leave the rind. This helps the fingers have a place to hold when people eat the pulp

Step 3. Use a notch knife to peel off each of the slices

Pass the knife between the pulp and the skin, removing it from the fruit in one movement, but carefully. Apply a little finger pressure on the slice as you remove the skin.

  • Continue to do this until all slices are peeled.
  • Cut the slices into pieces if you want to eat or serve smaller portions.
Cut to Honeydew Melon Step 13

Step 4. Keep the melon fresh by storing it in a pot in the refrigerator

Consume the fruit for the next five days. After this period, it will start to release water and soften. This is usually a sign that she is about to go broke.

If you prefer, leave the sliced ​​melon in the freezer for 10 months to a year. Simply place it in a lidded jar or plastic freezer bag before storing the fruit

Method 4 of 4: Using a special spoon to cut it into balls

Cut to Honeydew Melon Step 14

Step 1. Place half a melon on the board, with the pulp facing up

Hold the fruit with one hand. This prevents it from escaping while you use the ball spoon.

Step 2. Press the ball spoon on the pulp slanted down and make a movement to bring the pulp up

Start at the edge of the fruit, near the skin. Spoon the melon until it is full of pulp. Then bring it up to form a melon ball.

  • Place the ball in a bowl or tray to serve.
  • If you don't have a spoon to form balls, use a round measuring spoon or an ice cream stick that is small.

Step 3. Make the second ball as close to the first as possible

Go from one end of half the melon to the other. Make a ball next to the other so as not to waste the fruit.

Continue making balls until the pulp runs out. If a little is left, scrape it out and place it in a separate bowl to eat another time

Cut a Honeydew Melon Step 17

Step 4. Consume the melon immediately or store it in a lidded pot to keep it fresh

Cut melon lasts three to five days in the refrigerator before its texture begins to deteriorate. After a week, the fruit will become soft and release water. This is a sign that she is starting to spoil.

If you want the melon to last longer, put it in a tightly-sealed lidded pot or a plastic bag that can go to the freezer and let it freeze. Consume within 10 to 12 months

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