Fruit Cutting-How to | Byron Talbott

With a sharp knife, cut off the bottom and top of the cantaloupe, then cut away the rind following the thin green line around the flesh.

For the pineapple, cut just behind the little brown pits in the outer flesh so none are left.

For the watermelon, follow the outer white flesh as the guideline.

Scoop out the cantaloupe seeds without taking too much flesh.

Always cut large fruit with a flat surface down on the cutting board.

Cut the pineapple flesh away from the hard central core; the core can be kept as a snack.

Watermelon needs no cleaning; cut it however you like.