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Vandyking Melon

Appears in
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
Cutting fruit in half using a zigzag technique is known as Vandyke cutting. The flesh can be removed from the shells which can then be used as decorative dessert containers. Make short, angled cuts into the centre of the fruit using a narrow-bladed, sharp knife, working in a zigzag pattern around the middle. Separate the two halves. The melon can be served as it is, or the flesh can be scooped out and used to make another dessert such as a sorbet, which is served in the melon shell.

  1. Using the ‘equator’ of the melon to guide you, mark a zigzag line in the skin of each melon with the tip of a knife. Now cut the zigzags. Insert the knife to the centre of the fruit with each cut.

  2. Gently pull the melon halves apart. Scoop out the seeds and fibrous flesh using a small spoon and discard them. The melon is now ready to serve or fill.

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