Prepare Cantaloupe for Fruit Soup

"Our first ingredient is cantaloupe. These are available year round in America, actually. During the winter months they come in from Chile. It's really important to wash cantaloupes. What you don't realize is that they do get dirty and if you're going to be cutting them that dirt, mold and things like that can then get inside the fruit. Now one of the things you're not going to have seen this before. This is how chefs cut cantaloupe. You actually cut off the end first so that it lays like that and then you can follow the shape of the melon and cut off the skin and you have much less waste. Very easy way. Goes really fast. Just keep cutting and cutting. Get all the skin. Come around. Ok, cut on the other side and do a quick clean up here. Get some of these last bits. A little bit of this green is not going to hurt the flavor. It doesn't have to be perfect. You just don't want any of this harder outside peel. Ok so look at that, a perfectly peeled cantaloupe in about thirty seconds. Now, I'm going to cut it in half. Reveal the seeds and take my hand and scoop them right out of there. You are also welcome to use a spoon if you don't want to get your hands dirty. That's perfectly acceptable. And there we go, just a few quick chops to go in the food processor. Like so, ok on to the next fruit; keep clicking."