Begin by attacking the watermelon. It's pretty unstable, so carefully cut off one end

Then cut off the other end. Stand it up on its new, stable footing.

Cut long, curvy strips from the outside of the melon. Try to get all of the rind without chunking out any of its sweet, juicy flesh.

Continue until you have an amorphous blob of watermelon.

Now cut it lengthwise into 2 cm chunks.

Extract the juicy core, which is more solid and sweeter than the seed-bearing flesh.

Cut the melon's heart into 1-1.5 cm by 5 cm chunks, suitable for wrapping or otherwise mucking with. Repeat for each chunk of melon until you have the heart pieces plus a whole bunch of seeded parts. Don't throw this stuff away, it's quite edible, just not texturally-suited for our current designs.

After the watermelon is done, apply similar treatment to the honeydew and tuscan.

Slice.

Chop:

Halve:

Open up your pickled ginger and pull out the longest and widest pieces.

Variant 1: Prosciutto Style This works best with the longer, thinner pieces of ginger. Starting at one end of a melon piece, wrap your ginger around the melon once or twice. If you come up short, overlap a couple of pieces to get a proper amount of wrapping done. Distribute some sel gris long the top of the roll.

Variant 2: Sushi Style This is a better method for the short, wide pieces of ginger. Lay a single piece along the top of the melon, like a piece of sashimi goes onto rice. Top with a cluster of sel gris in the middle of the "sashimi."

Plated:

Prosciutto Style

Sushi Style

Now that you have learned how to make melon and ginger - sushi style & prosciutto style, please be sure to view these other fruit recipes. Also, you will love these American recipes.