cutting a melon, and melon & prosciutto

Posted by jackalan, March 2, 2009 at 5:00 PM

For a friend, I've been editing a manuscript about a year devoted to cooking for a crowd in a demanding environment. The question of cutting a melon has arisen, specifically, a cantaloupe. If you had an intact cantaloupe in front of you and you wanted to cut one and only one slice (saving the rest for later), how would you proceed and what would the cantaloupe look like when you were finished?

Second, if you ordered melon and prosciutto in an Italian restaurant, what would you expect to receive: prosciutto wrapped around honeydew or around cantaloupe? If you were serving melon and prosciutto yourself, which would you use?

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