Similar to corn and eggplant, this will the last of the melon for the season. With that in mind, and because these are nice small ones, we left them whole for you to be able to delay the last few bites if you’d like. My preferred method for cutting melons is to first cut off each end, and then stand up the melon to trim the rind top to bottom, following the curve. You then left with a naked, whole melon that can be halved and then cubed. But the classic wedges are always a fun way to go too.