61.   Remove the seeds and cut them into small cubes, yielding about two cups.

62.   Remove the seeds with your fingers or a fork.

63.   Remove seeds, and place the slices in a bowl.

64.   Remove the seeds from a fresh, ripe cantaloupe and chop the fruit.

65.   Remove the seeds from the cardamom pods, and crush with a rolling pin on a piece of wax paper.

66.   Remove the seeds.

67.   Roast the peppers whole, then peel and remove their seeds through a slit on one side of the pepper, leaving the stems intact, if possible.

68.   Remove seeds from jalapenos before mincing.

69.   Remove seeds with your fingers.

70.   Remove the seed from each and set the chayotes aside.