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I love all of these fruits, especially cantaloupe with it’s sci-fi orange inside, green rind, and grey outer netting. Did you know that if you’re in America you’re eating a Netted Melon, not a true cantaloupe? Google it if you must. That aside, these melons yield an incredible amount of juice, and I am currently on a juice diet so I have been prepping them almost every day for a solid two weeks. Melons are really easy to prepare so I’ll tell you about two preparations and leave you with some fruit salad for thought!
How to Prep Melons – PART 1 – Finger Foods
- Cut your melon in half, I generally do mine horizontally
- If you’re working with a cantaloupe or honeydew be sure scrape out the seeds and membrane from the center of the melon
- Cut the halves in half vertically (you should have 4 even slices of melon)
- Now repeat the last step again, and you should have slices of melon that people can handle
- **OPTIONAL** You can cut them in half horizontally at this point to avoid getting juice on your cheeks, but that’s rookie league
How to Prep Melons – PART 2 – For Salads/Cocktails
- This time cut the top and bottom off your melons, just about a 1/2 inch so it gets off the skin and rind, but you don’t lose too much melon
- Cut the melon in half horizontally and scrape out the seeds and membranes
- Lay the melon on your cutting board with the center facing down
- You can use a smaller knife for this, but I do it REALLY fast and efficiently with the 8′ chef’s knife – Shave the skin/rind from the top of the melon where you can see where the rind starts, down to the base.
- You should have a 2′ strip of melon skin with very little melon meat on the rind/skin. Continue this process around both halves of the melon
- Once your melons are shaved, I like to cross cut mine while they’re in their halved form so you’ve got some nice big chunks
- If you cut all of these big chunks in half you’ll have some bite size delights
Melon Salad w/ Orange Zest
Before starting with the recipe, I will say that I hate nothing more than a fruit salad that has actual orange chunks in it, because they always have their stringy hard outer connective tissue stuff. So I opted to go with fresh orange zest instead!
- 1/2 Cup Prepped Cantaloupe
- 1/2 Cup Watermelon
- 1/2 Cup Honeydew
- 1 Naval Orange
- 1 Kiwi
- 1 Red Delicious Apple
- 1/2 Cup Red Grapes
- A Pinch of Salt
- Prep your melon according to method 2
- Core the apple and chop it into 1/2′ bite size chunks
- Cut the tops and bottoms of the kiwi then shave off the remaining skin, then chop into 1/2′ bite size chunks
- Combine all the fruit
- Sprinkle with a pinch of salt
- Using a zester, zest at least half the orange to get some good flavor, I zest the whole thing
- Cut the orange in 1/2
- Squeeze out 1 Tsp of juice then pour that on the fruit
- Hand toss until liquid, salt, and zest are evenly combined
- Serve in a martini with a sprig of fresh mint and a maraschino cherry for garnish
I hope this has given you some ideas for what you can do with melons. Watermelon are also great when lightly seasoned and grilled, cantaloupe and honeydew absorb alcohol well and are great in a Soju cocktail too. I hope these How To’s are helpful, and thank you for reading them, before sure to comment!