It’s fruit day today for some of the littlest Southern Californian Junior Lifeguards. They swim in the surf, paddle on boards, practice rescues, run on the sand and then share the fruit they bring from home. But how to serve it? Whatever you send it in probably won’t come home and a plastic container isn’t the most appetizing way to present a snack anyway, so I used the fruit as bowls and sent along some toothpicks so they could pull out the delicious treasure inside.

Scoop out round balls of melon with a melon baller, an ice cream scoop or a small round measuring spoon.

After removing the top, I used a curved, serrated grapefruit knife to cut a circle just inside the line of the skin.

If the fruit doesn’t come out easily, cut a cross in the middle. If you still can’t scoop out the pulp with a large spoon, use a paring knife to remove the core. Take out chunks of the flesh, cut them into wedges and eventually replace into the pineapple skin.

I poured the left-over watermelon pulp and juice in the food processor and drank it at breakfast. The kids declared it, “weird but good”.