Rinse the fruit under cool running water, scrubbing away any dirt. Dry between a clean towel.
Place on a cutting board and lay on its side. Use a sharp knife to trim the ends off each side.
Use a spoon that fits nicely around the sides of the fruit. Push the spoon into the edge of one cut end, then rotate against the skin until the flesh releases. Alternatively, use a paring knife or vegetable peeler to peel away the skin, turning and cutting until completely removed.
Cut the flesh into rounds, quarters, or cubes of your desired size.
For a zig-zag design: Use a paring knife to make a zig-zag pattern around the center perimeter of the fruit. Press about halfway into the flesh with each cut until it can be pulled apart into two halves.
Storing: Place cut pieces in an airtight container for up to 3 to 4 days. Discard once the flesh becomes brown or mushy.
Freezing: Store in a single layer in a large resealable bag. Fruit can be frozen for up to 12 months.