Place your cantaloupe top-side up on your cutting board. Slice the cantaloupe in half from top to bottom. Use a large spoon to scoop out the seeds and connective membranes from each half and discard.

Now you have a stable base on which to stand the melon upright on a chopping board. Next, using a sharp chef's knife, slice off the rind with the green flesh starting from the top to the bottom of ...