After you’ve cut a melon into wedges and scraped out the seeds, cut the flesh lengthwise into strips and then crosswise into pieces. Then you can turn the wedge inside out and eat (or slice) the pieces right off the rind.
Start by cutting off the bottom of the mango so that it sits flat on the work surface. Then remove the skin, starting from the top, with a sharp paring knife. Cut down along the side of the flat pit to remove the flesh from one side of the mango. Do the same on the other side of the pit, then trim around it and cut off any remaining flesh. You can then slice up the pieces to be the size you want.
Cut the pomegranate in half and put both halves in a bowl of cool water. Break apart the halves under water and separate the seeds, which will sink to the bottom of the bowl. The white part, called the pith, will float to the top. You can then skim the pith and drain the seeds.
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