How to prepare fresh melon
Either cut off the ends or divide the melon in two. Scoop out the seeds into a sieve and with the excess juice pour it back into the melons. Serve them plain or filled with fruit such as raspberries or strawberries
For a “Vandyke” effect, make a 2.5cm diagonal cut where you want the lid to be. Turn the knife and cut down on the opposite diagonal to make and inverted V. Continue to cut zigzags all round the fruit in this way, then lift off the lid and remove the seeds.
For a melon boat, slice the melon in half lengthways. Run a knife between the melon rind and the flesh and slice into 2cm chunks.
Ripe melons are best eaten raw, on their own, in a fruit salad or a hors d’oeuvre with Parma ham or salami.
Melon goes well with sweet or savoury ingredients and a sprinkle of salt and pepper can or ground ginger enhances the flavour.