A six-month stint cooking in a restaurant during grad school was all the time I needed to know that I wasn’t cut out the job. But I’m ever so glad for the experience because I picked up some pointers that continue to make cooking easier today. When I worked the brunch shift it meant cutting dozens (hundreds?) of melons. That sort of practice breeds efficiency, so I thought I’d share the easiest, breeziest way to break down a melon.
1. Wash the melon to remove any dirt that can transfer from your knife to the fruit
2. Cut it in half opposite the stem end (through the equator)
3. Scoop out the seeds with a spoon
4. Set the melon cut-side-down on a very clean board (I know, it’s a little pornographic)
5. Use a sharp knife to shear off the rind to reveal the sweet flesh (now we’re down to a D cup)
6. Admire your succulent fruit
7. Cut melon into slices
7. If you like, cut those slices into cubes
Especially sweet melons are excellent with a squeeze of lime.