We make fruit platters, I like to cut, peel and seed my cantalope. The other cook just cuts the lope in half and leaves the skin on because she says it makes the lope become over ripe when you peel it. True?

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We scrub them first....take off the peels and take out the seeds and cut them......and put it into air tight container and used them up in the next 3 days.....a couple drops of fresh lemon juice keep them from turning color in the water.  If you want to ball them then taking out the seeds and scooping them into balls and a little water with lemon juice stops them from changing color and keeping them into an airtight container does the trick.  Every cook has different ways of doing the same thing.

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