Cut melon wedges and fresh melon juice

Pick a ripe melon: on a watermelon the curly growth by the stem dries out and there is a pronounced whitish-yellow spot underneath; on a cantaloupe the skin under the webbing is pale or yellowish orange and the stem almost falls off.

Sharpen the chef's knife. Trim a flat side on the top and bottom of the cantaloupe.

Peel by slicing down the sides following the contour, using the green layer as a guide so no orange flesh is cut away. Keep the trim in a separate bowl for compost.

Halve the cantaloupe, scoop the seeds into the trim bowl, slice one half into even wedges and reserve the other half for juicing.

Peel the watermelon the same way, following the white rind, holding the knife with the pointer finger locked on the blade for mobility around the round shape.

Slice the peeled watermelon into thin wedges and shingle them on a fruit plate; reserve the rest for juice.

Blend the reserved melon in an electric blender and pass it through a strainer, pressing out as much juice as possible.

Store the juice in airtight swing top bottles; drink within about 2 to 3 days.