One point, though, is on the rind. The previous posters noted how to get more melon by changing your slicing or chopping method, however, the rind is still pretty usable. Chop up and dig it into your garden, or start a worm farm. Makes a great home fertilizer, as does most of the green ‘waste’ we’ll create this summer.

Secondly, oxidation begins a soon as the fruit comes in contact with air You preserve the quality of your fruit and its nutritional value by slicing and dicing jut prior to eating. Who knows how long the fruit in the store has been sitting there?

NEVER buy or eat fruit salad that has canteloupe in it. The canteloupe skin, with its rough texture, is often contaminated with “dirt” (aka fecal matter), and as such, is a perfect breeding ground for bacteria. YOU MUST WASH the exterior of canteloupe thoroughly before cutting it, or your knife runs through the poo and into the fruit, spreading contamination.

I learned this from my mother, who is a nationally-certified food-safety instructor. This is one of her big items that she says VERY FEW restaurants, hotels, etc. follow. For what it’s worth, she says Marriot properties have all taken her classes and even she will eat the fruit salad there.

Also, if you slice your watermelon into wedges rather than scooping, you can get more of the tastiness. I cut mine in half, then quarter each half, then make thin slices. The kids can grab one (or four) and go outside to eat ‘em.

Love melons! Thanks for doing the math for us.