How to beautifully cut a melon torpedo on a peel. Sliced watermelon and melon on the festive table
Fragrant and juicy melon will appeal to many. But not everyone knows how to properly cut this sweet vegetable. In addition to slicing, it is important to take into account some features, both in the slicing technique and in the pulp itself. To make this task easier for you, the KnowKak.ru website offers a simple way to process a vegetable.
Before studying the options and rules for slicing pulp, carefully approach the question of. The taste and aroma will directly depend on its quality and degree of ripening. When doing this, consider the type of vegetable and its size. If there are any damages and stains on the skin, then it is better to refuse such a melon.
Fetal preparation
Wash vegetables thoroughly before cutting. Since it will be consumed fresh without heat treatment, its skin can contain not only dirt and dust, but also bacteria. Be sure to wash the fruit in warm and running water.
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If you don't have special means to treat the fetus, then use ordinary laundry soap. Apply a mild soapy solution to the skin, rub it lightly. Then, using a hard-bristled brush, work the melon into clean water. Pat the fruit dry with paper towels to remove moisture. The cutting board and knife should also undergo a similar treatment.
peeling
Lay the fruit upright on a cutting board (sideways). Hold with one hand, cut off both tops of it with the other. Move from top to bottom. Do not make them too small, the diameter of the circle should be about 10 cm. Also, do not cut too much skin, otherwise you will remove the pulp.
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Flip the fruit over to the cut side. While holding the melon, carefully cut off the skin. Try to make the cuts as thin as possible. This way you keep the pulp. Work quickly, as the ripe fruit is very juicy and must be preserved.
Then inspect the melon and cut off the remnants of the green pulp that remained on the vegetable. Use the knife carefully and cut off as little of the white flesh as possible.
Sliced melon
Method number 1. When you have completely cut off the skin, cut the melon in half. At the same time, move the knife slowly and hold the fruit with your hand. The flesh of the melon is very slippery and there is a risk of the knife slipping.
Remove the seeds inside the fruit with a metal spoon. It is ideal for this action, since the depression in the melon is round and it will not work to clean it with a knife.
Then invert the melon half, cut side up, onto a cutting board. Cut the pulp into two more pieces.
Cut each piece in half again.
You can leave the pulp in slices and serve as is. Some dishes or fondue require small pieces, so cut the skibki as shown in the photo.
Method number 2. If you do not want to peel the skin for a long time, then cut the melon as follows. Wash and dry it. On cutting board cut the fruit in half.
Remove the seeds with a spoon.
Cut the halves of the fruit again. You will get quarters.
Then divide each part with a knife into 2 more.
Cut the slices into cubes, but not completely (leave the skin whole).
To separate the melon cubes from the skin in one go, use a sharp knife to cut them off each wedge.
Transfer the melon pieces to a plate and serve at the table or use for a dish. Bon appetit!
Sweet and juicy melon not only perfectly quenches thirst. It is also rich in easy-to-digest sugar, proteins, starch, silicon, vitamin C, organic acids, potassium, sodium, iron and can easily replace a full meal. In order for the melon to bring not only benefits, but also aesthetic pleasure, we offer you to beautifully cut the fragrant representative of gourds.
1.
The traditional way of slicing for melon is with slices. But in order to spice up and give an unforgettable taste to your guests, oh b fill them with salted ham ( X amon). Such a typical snack of Spanish cuisine will come in handy when melon season is in full swing.
2.
Fruit salad served in a “plate” of fresh melon is twice as delicious. Even ordinary fruits and berries will delight guests if served in such an unusual"utensils" . Look attractive in halves, peeled from seeds, ice cream balls and even soup.
3.
You can also make an original “basket” from sweet melon. To do this, carefully cut two oval side holes in the melon so that it looks like the desired product with a handle. Then remove the pits and scoop out the pulp with a spoon. In such a "basket" you can serve fresh berries and fruits, decorating them with mint sprigs.
4. "Vases" with curly edges
To get a beautiful "vase", it is necessary to cut the fruit obliquely from top to bottom with a sharp knife to a depth of about 2/3 of the height of the melon. Then tilt the half of the melon and cut out the triangles. Then remove the seeds and a luxurious "vase" is ready!
5.
A home-made melon "frigate" will be a great idea for serving a children's table - the kids will be immensely happy with such a dessert. To do this, you need to take a half of the fruit and remove the lower part with a knife a little so that the base is stable, and make sails from the peel cut into strips by setting it on wooden skewers.
6.
If you want to surprise your guests with your culinary skills, decorate the festive table with fruit flowers. Melon will easily become part of an unforgettable composition. You do not need special training, only desire and imagination. Arm yourself with a knife, cookie cutters and a special spoon to get even balls and your fresh idea is sure to delight guests.
7.
With carving tools, you can get exquisite “flowers” on an ordinary melon. Complex curly cutting requires skill, skills, patience, but the simplest techniques are available to everyone if desired. A carved ornament made to your taste will make your dishes more appetizing and unique.
Create with pleasure!
Each feast in August-September is accompanied by a question: how beautifully to cut a watermelon and a melon on a festive table, and a photo of a bright and fragrant cut made with your own hands will capture your ability to complete the festive evening with dignity. In addition, the unusual serving of a light and tasty berry and vegetable dessert will bring a storm of applause from guests and family.
Symmetry in action betrays professionalism
Cut with a twist
The art of cutting can be traditional, complex or original. There are many recommendations and advice about this. It’s only worth starting from the one for whom sweets are intended - children should cut them smaller, with interesting figures, and where the feast will take place - in nature you need to cut it so that it is as comfortable and convenient to eat as possible. This cut is perfect for celebrating.
Important: First of all, watermelon and melon should be washed well or rinsed with boiling water. The cutting knife must be clean and sharp.
sweet soup
Fast and popular types of slicing watermelon and melon
Holiday cutting ideas
Watermelon and melon - suitable options to demonstrate personal design abilities and creative nature. They can be served on the table in many ways.
At the height of the melon season, it is difficult to pass by the counter with sunny fragrant fruits, denying yourself the pleasure of choosing the ripest and most fragrant melon for its subsequent tasting and enjoying the divine taste. But it’s not enough to make a good purchase. It is necessary to be able to properly prepare the fruit for serving to the table and to know certain subtleties of etiquette when using it. We will talk about this and many other things related to melon later in our material.
How to properly cut a melon?
Before proceeding with it, you need to wash it thoroughly. It is better to additionally walk around the perimeter of the fetus with a washcloth soaped in laundry soap. Thus, it will be possible to wash off most of the toxins contained on the surface and all kinds of pathogenic bacteria. Thoroughly rinse the soap foam from the surface of the melon and then wipe it dry.
Now, with a sharp large knife, cut the fruit in half lengthwise and remove the seeds along with their accompanying pulp. It is convenient to do this with a tablespoon or dessert spoon.
It remains only to cut each half into slices about one and a half centimeters thick and lay them on a dish.
How to eat melon according to etiquette?
At home in the kitchen, you can enjoy the taste of a fragrant fruit as you please, for example, taking a slice with your hands and biting off the flesh piece by piece. But, being at the table in a decent society, one cannot afford such ways of eating delicacies. So how is it right to eat a melon in such cases, so as not to show oneself from the worst side, but to impress a cultured person?
If the melon is served on a dish in whole slices, you need to transfer one of them to your plate and cut the melon flesh piece by piece from the peel with a knife, while holding the slice with a fork. When serving melon pulp in portioned slices with skewers (as a rule, this is how fruits are served at the buffet table), it is necessary to take slices one at a time, transferring them temporarily to your plate or immediately sending the pulp into your mouth.
How to serve melon on the table?
If you were the initiator of the feast, then you need to know how to properly serve the melon on the table. For individual serving, it is necessary to cut the melon into slices 1.5-2 centimeters wide, cut the flesh with a sharp knife from the peel, leaving it in the same position.
After that, cut it along its entire length into small fragments (portion pieces).
When serving melon on a common dish, the slices must be left whole, giving guests the opportunity to independently choose the one they like best and cut it themselves before use. To do this, it is imperative to give each person a knife and fork.
It would also be appropriate to serve the melon in portioned pieces laid on a common dish or in special flowerpots. Very often, balls are cut out of melon pulp using a special device in the form of a round spoon, and served with the same round portions of watermelon.
When compiling a menu for a feast, we take into account that melon should not be combined with alcohol and milk, as well as yogurt and other fermented milk products. Such a duet can lead to indigestion. Cold water and carbonated drinks are also not the best "fellow travelers" for a melon. It is better to use the delicacy on your own, and, moreover, trying to maintain at least a small interval between taking melon and other food.
Eating a melon correctly, you will not only get real pleasure from its divine taste and aroma, but also replenish the body with an impressive proportion and vitamins that will only benefit it.
My mother is a simple village woman. Sometimes she remembers
that daughters should be educated (it's time, because both are already about forty). And then we listen to maxims on the topic "How to do it culturally."
For example, mom drinks tea, diving with a tablespoon into a jar of cherry jam, and says: “We live in the village, so we eat jam from a jar, and in order to be cultural (with an ironic tone and special emphasis on “culturally”), you need jam in put sockets, put each socket and eat a teaspoon ... We have sockets in the house. In the attic somewhere, we need to look for them and give them to you ... ”This means that my mother gave us a lecture on etiquette.
"Cultural" can also mean "beautiful". This is in case the cucumber needs to be cut: “They don’t put whole cucumbers on the table. They need to be cut. For the village, it will go into four parts, but if you want culturally, then you need to cut it into thin plates ... "
Today I just want to show how to cut a melon not in a simple way, but “culturally”, that is, beautifully
First, as usual, cut the melon into halves and remove the seeds. Then we cut into slices. And then it begins “culturally”: from the crust of one corner to the crust of the other, we cut off the pulp: 
After that, you can cut the slices in different ways: 
It seems to me that this is quite simple and clear. And what do you think, step by step photos needed?
