Melons are truly nutritional heroes. Cantaloupes in particular are low in calories and sugar while high in nutrients like vitamin A, while fruit-cup favorite honeydew boasts decent amounts of potassium and vitamin C. And melons in general are easy to eat, whether it’s tossing them in a fruit salad, eating whole slices, or swirling them into smoothie bowls. But one major drawback to melons: they are super juicy, and therefore super messy to prepare. We talked to Emily Hankey, Whole Foods produce butcher, to get the scoop on how to make cutting up melon mess-free. 1. Cut off the ends of the melon and stand it up on one of the cut ends. Hankey uses a large chef’s knife for this. 2. Cut the skin off by making thin slices downwards along the shape of the fruit. Hankey says to keep a firm grip on the top of the melon to avoid cutting yourself, since the flesh of the fruit is slippery and smooth. RELATED: 14 Vegetarian Foods That Have More Iron Than Meat 3. Once the skin is removed, cut the melon in half longways. 4. Remove the seeds from the middle of the fruit with a large spoon. Hankey says the riper the melon, the easier it is to remove the seeds. 5. Slice each half of the melon longways into strips, and then cube for smaller chunks. Or slice strips shortways into smaller, handle-like slices. To see Hankey’s exact melon-cutting technique, watch the video above.