At the farmer's market, both cantaloupe and honeydew cost $3, but the honeydew was larger. Honeydew is like green, mild cantaloupe. Fortunately, I got a perfectly ripe, not rotten honeydew, so I photographed the entire process of preparing this melon. Melons, such as honeydew and cantaloupe, pair well with yogurt.
Step by Step Photos
Cut each melon half in half, and then cut each melon quarter in half again. Cut off each melon eighth from the rind. You should use the knife to slice slightly above the rind. If you are bad at this and leave a lot of melon on the rind, you can nibble on this part before throwing it away.
Alternatively, if you just want to eat melon immediately, you can cut the slices into smaller pieces without removing the rind. I prefer smaller pieces so that I can eat melon without getting melon on my face.
If you're eating the melon immediately, dice up the eighths into smaller pieces. I had cute little honeydew triangles.
If you're eating melon later, try to leave larger pieces. Making more cuts exposes more of the surface area of the melon, causing it to lose freshness faster. I cut each piece in half for easier storage.
Store any leftover melon in the fridge for a few days. I usually reuse old yogurt containers to store fruit. Normally, each 32 ounce yogurt container can fit 3/8 of a melon. However, this honeydew was large, so each container only fits 1/4 of the honeydew.