Peeling a Cantaloupe (Minted melon salad)

Cantaloupe is just delicious this time of year!  It seems there is always a BIG bowl of it, cut up, in our refrigerator.  We eat it for breakfast, lunch and dinner.  Cutting it up can be a little tricky, though.  When I was growing up, my mom just cut it into wedges, either with or without skin, and we just ate it with our hands.  That's fine for a picnic, but not so great at the table when you have company.  Here's the easiest way I have found to remove the skin and seeds, but still keep the most flesh.

Lay the melon, on it's side, on a cutting board.  Use a large knife to cut a thin slice off each end.  This will give you a level surface to stand the melon.

Steady the cantaloupe with one hand.  Using a large, sharp knife, slide the blade between the peel and the flesh, cutting away the green pars of the melon.

Turn the melon over and repeat the process to remove any rind that is left.  Then, lay the melon on it's side and cut it into two halves.

To remove the seeds, just scoop them out with a spoon.  The riper the melon, they easier they will come out.

Now, just dice it up.  It's ready for eating, as is, as part of a fruit bowl or try this simple recipe for Minted Melon Salad.

Here's what you'll need:
1 Cantaloupe, peeled and diced
1/2 honeydew, peeled and diced
2 c watermelon cubes
1/2 pineapple, peeled and diced
1/2 c orange juice
1/4 c fresh mint leaves, finely chopped

Combine all the fruit in a large bowl.  Add the orange juice and mint.  Stir to mix well.  Cover and allow the flavors to mingle, several hours or overnight.  The longer it sits, the mintier it will become.  It's really refreshing on a hot day.

Enjoy!