• Lay the melon on its side on a cutting board. Using a sharp knife, remove half an inch off the top and bottom of the melon.
• Stand the melon on one of the cut sides. Starting from the top, and following the contour of the melon, carefully peel the skin off with the knife, about ¼ inch in depth.
• Continue to peel the melon, taking off 2-3 inch wide pieces of the peel following the green inner peel color, being sure to cut deep enough to see only the flesh.
• Cut the melon in half and remove the seeds with a spoon.

Cut into desired shapes and sizes. These are my favorite three ways to cut melons:

• Thin slices: Turn the melon hollow side down, then cut thin slices in the same direction as the top and bottom slices you cut off.
• Wedges: Turn the melon hollow side down, then cut wide slices around the curvature of the melon in the opposite direction as the top and bottom slices you cut off.
• Bite Sized Cubes: Follow the steps for cutting the melon into wedges and then cut each wedge into bite-sized chunks.