First, lop off the top and bottom of the melon, and then cut it in half. Use a metal spoon to scrape out the seeds and pulp, then cut each half into wedges. Make a series of vertical cuts in each slice, about an inch apart, making sure not to cut through the rind. Then carefully slice horizontally along the inside of the rind to remove the fruit from its skin. You can then add the cut melon to fruit salads and smoothies, dress it with a little honey and a sprinkle of salt for a dead-simple dessert, or just eat it immediately—because a ripe melon really needs no embellishment.