1. Cut off the peel from the blossom end of the fruit, removing it with some of the white pith but taking care not to pierce the seeds. Don't cut into the fruit with a knife. You'll break the seeds, releasing their juice and making a mess of your kitchen and clothing. Instead, lightly score, or shallowly cut, the peel into quarters, starting at the blossom end and working down to the stem end.

2. Carefully break the fruit apart with your hands and pull back the skin to reveal the seeds.

3. Using your fingertips, remove the seeds from the white membrane and place them in a bowl until ready to use.

Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)