|Cut melons in half using a 6" or 8" chef's knife|
|Take out seeds but leave as much of the placenta behind as possible. the cavity should be groovy, not smooth|
|Cut into sections, again use a chef's knife. Note the bad parts are still on|
|Remove the rind and cut off any bad/soft parts. I use a paring knife for this.|
|Cut into cubes using a paring knife|
|Put on a cookie sheet or other flat container in a single layer|
|Put into the freezer and let the melon cubes freeze and than put into a marked freezer bag when frozen (there is such a bag under the cookie sheet)|
We use the frozen melons for several things-melon daiquiris, melon smoothies, melon ice cubes in drinks in the heat of summer (Eugene's favorite is melon cubes in iced tea spiked with lemonade), you can even use them thawed in fruit salad, though the texture is a bit different than fresh but the flavor is still there (unless you used storage bags instead of freezer bags, than the flavor may be off/stale from the freezer burn that will happen within a month of freezing. these should last at least 9 months in your freezer.