Chef Brandon Durio at Cherry Creek in CO
5 pounds Honeydewn
4 pounds Cantaloupe
8 pounds Watermelon
Wash with vegetable brush, remove rind, and dice. Mix all three melons together. Use a 4 oz spoodle to portion medley into 5 oz OVS cup.
To add a little variety, Brandon recommends adding 2 Tablespoons of Tajin and a half cup of mint or basil chiffonade to every 48 servings.