| Just like
pineapples, melons make attractive containers for salads and other sweets. Small
melons can be used for individual servings, while large ones, like watermelons,
can be used to serve a crowd and provide a festive centerpiece at the same time.
You need some special tools such as melon-cutters with V-shaped or U-shaped
blades and melon balls scoopers.
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To make melon balls:
Cut melons in half and scoop out the
central seeds. Remove the flesh with a melon baller or cut it out with a
grapefruit knife or just scoop it out with a large spoon. Reserve the flesh for
salad. |
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To make a zig-zag edge:
Cut a line around the circumference
of the melon to ensure that your finished edge will be level Using a long sharp
knife, insert it on the cut line at an angle. Continue making an angle cut
approximately 1in - 2 in long, according to the size of the melon. Cut all the
way into the center of the melon. |
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Insert the knife at the top of
the angled cut and cut back down to the line at a right angle to the first cut,
forming a V. Continue in this manner all the way round the melon. A special
melon cutter with a V-shaped blade will make the job easier. |
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Lift the melon halves apart. Remove
the seeds and scoop out the flesh as above. |
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To make a scalloped edge:
You can do this free hand following
the technique for cutting a zig-zag edge, but instead cutting curves. Use a
special melon cutter with a U-shaped blade for better result. |
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Tip:
The technique for preparing melons
can be used for lemons and oranges - they make attractive containers for cold
and iced desserts. Alternatively, cut a lemon in half with a zig-zag edge, but
do not hollow out the the halves. Instead, trim the base of each, so it will sit
flat, then dip the points of the edges i chopped parsley. Serve this instead of
plain lemon wedges with fish. |
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