The first melon of the season was purchased at the farmers market this past weekend.
I like cutting the melon in half, scooping out the seeds, then cutting it into quarters, and eighths and finally trying to cut the orange flesh as far down as you can without getting any green. Then putting all those lovely chunks into a container in the refrigerator and pulling it out at will for guilt free snacking.
But the very, very, very, best part of it all is sprinkling the last slice with a bit of salt and pepper and eating it right off the rind. Because you have to make sure it's good before you put it away right?
After plain with salt and pepper, my favorite way to eat canteloupe is with a scoop of cottage cheese. Lordy! Next thing you know I will tell you I love green jello with bananas in it.