I crave watermelon this time of year. (No, I'm not pregnant!) Cold from the fridge, a cup of watermelon is my favorite August treat. Its sweet, refreshing juiciness quenches thirst, and it makes a superb post-workout snack, replenishing fluids and nutrients. Here's the best way I've found quickly and easily cut a watermelon into neat, even cubes for snacks and salads.
Of course this method doesn't apply if you just want to enjoy your watermelon in big, face-swallowing wedges. But I find that pleasure best reserved for picnics and outdoor affairs. This method gives you a neat bowlful of watermelon that stores easily in the fridge. Simple to dish up, and simple to eat.
- Place the watermelon on a cutting board with deep grooves to catch the juice, like this turkey carving board. Cut the watermelon in half with a big, heavy chef's knife. It should split easily.
- Turn one half face down and make sure it is firm and secure on the cutting board. Carefully shave off the rind, taking as little of the red flesh as possible.
- You should be left with a watermelon cone, like the one pictured above. Lop off the last bit of rind on the end.
- Now you have a block of watermelon you can carve up into slices, then into even cubes.
- Toss all the cubes into a bowl, refrigerate, and enjoy! Repeat with other half, if you wish.
Is this how you cut up a watermelon? Or do you have a better method? Do share!
This same method, demonstrated on a cantaloupe: Tip: Peel Summer Melons Like Winter Squash
(Images: Faith Durand)