Ready to Chew
We have no luck finding the sweetest, most ripe canteloupe. Apparently, you have to grow your own, leaving them on the vine until they smell to your liking.
Like most produce in the market, it's not picked ripe since it would be gross by the time you received it.
Such is life.
In as much as that is concerned, you have to peel them to find their flavor.
When you slice them, I found removing the ends first was a good idea. It's rind, and green anyways.
Slice across in thumb width spacing.
The rings will have seeds in them. Gently scrape them off using a blunt butter knife. Have a pail handy to catch the slop.
Then, use a sharp knife to remove the peel. Only leave orange. Green is bad. Discard green.
Gather up and slice peeled strips. Place chunks in bowl. These can be stored in refrigerator for 3 days or until they get moldy.
Yes, now just slice them. Cutter has first dibs on the juicy pieces.