This past weekend at the grocery store I had a craving for cantaloupe so I got one and now it’s sitting on my counter ripening. My intention is to hack it open prior to it over-ripening. I mean, there’s that brief period between it being a bit too firm and too mealy to be appetizing. Unlike the bacon, I don’t like the idea of splitting a melon, and leaving it as is in the fridge. Even if you cover it the exposed parts of the melon get dried out and wrinkly. Overall, it’s just not great. Nope, in this case I do the extra work ahead of time and de-rind, slice, and cube.

So, I’ll start off cutting the melon in half and then slicing it into wedges. I cut the flesh out from each wedge and then cut the flesh into cubes. All of the cubes go into airtight containers and back into the fridge. You end up with a lot of cold tasty melon, ready to eat at a moment’s notice. Easy stuff, but time consuming. I’d say the task takes about 10 minutes. It’s worth it though because the freshness holds this way. I’d do the same for watermelon and honeydew. Having ready to eat melon is worthwhile.