Step 4 of 4 · Cut Pineapple, Mango, and Melon
Halve, spoon seeds, wedges, rind, cube
Halve, spoon seeds, wedges, rind, cube — step 4 of 4 in Cut Pineapple, Mango, and Melon. Halve through the equator or stem to blossom. Spoon the seeds. Cut wedges.
Free food & cooking tip: Halve, spoon seeds, wedges, rind, cube (step 4 of 4 from "Cut Pineapple, Mango, and Melon").
Halve through the equator or stem to blossom. Spoon the seeds. Cut wedges. Put a wedge on the board, skin down, slide the knife between flesh and rind. Cube. Don't try to peel a rolling whole melon in the air.
You passed when the bowl has pineapple without eyes, mango cubes not strings, melon without green rind, and your hands are uncut. Lemon on the mango if it waits. Eat the same day — cut fruit is not a week in the fridge.
Pro tip: Save pineapple core for a blender drink if you like fiber. Don't serve it as 'chunks'.
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