Melon

1. Ingredients
   1. Ripe honeydew melon, or
   2. Ripe cantelope melon, or
   3. Ripe watermelon

2. Implements
   1. Sharp paring knife
   2. Good-sized serving bowl, which can also serve as a storage container.
3. Operations
1. Cut into the melon pole to pole. Cut more into six or eight sections.
2. Cut the edible melon flesh from the rinds.
3. Cut the flesh into bite-sized pieces; place in the container.
4. Care
1. Do not let the melon pieces lay out in a warm room.
2. Refrigerate the remainder when not meal time.