Fresh watermelons make the ideal summer treat, perfect for snacking on while out and about or turning into refreshing drinks. Instead of purchasing precut packages, learn to cut watermelons yourself to keep enjoying their sweetness throughout the summer!
Start with a large cutting board and sharp Chef’s knife that are heavy enough for stable cutting.
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Wash and Dry
Slicing watermelons for snacks or salads requires the right tools: an excellent knife and sturdy cutting board with a flat surface will help prevent your knife from skidding across it, plus airtight containers for any leftover pieces that won’t be consumed immediately, plus freezer-safe bags/containers to store any extra details that can later be frozen for smoothies and cocktails.
Watermelons contain essential vitamins and nutrients, such as vitamin A, potassium, and the antioxidant lycopene – with this last component having been linked to reduced risks of heart disease, cancer, and other chronic illnesses. For maximum benefits from your watermelon consumption, begin by cleaning it to eliminate dirt or pathogens on its rind using cold water mixed with 5% vinegar in either your tub, sink, or more excellent – For best results, use a relaxed environment to do this process.
Select a ripe and flavorful watermelons. Look for one with an even round shape, as this indicates even water distribution throughout its growing process. In addition, the weight of the melons should demonstrate how much juice they contain.
Once you’re ready to slice your watermelon, trim its ends using a sharp chef’s knife. Next, cut an inch off its top and bottom surfaces to create two flat surfaces suitable for slicing. Lay your long flat side on your cutting board and cut 1″ slices from end-to-end in an “X” pattern for easier cutting.
Turn over the melon and repeat on its other side. Slice lengthwise into quarters before cutting each quarter into 1″ cubes for final cuts.
Alternatively, watermelons can be cut into sticks or cubes for easier consumption and feeding children or others who do not enjoy large slices. This makes eating watermelons much simpler!
Cut in Half
One of the first steps when cutting watermelons is slicing off its ends. This will make handling it much more straightforward and reduce any chances of accidentally cutting yourself! Place your watermelon on a cutting board and use a sharp chef’s knife to precisely slice off approximately 1/4″ off each end.
Once all the ends have been cut off, flip over and lay the watermelon flat with one of its flat sides facing down. Use the same knife that was used to cut off its ends to split it in two along its center lengthwise.
The best part about this method? Eating your fruit immediately upon cutting! Additionally, cutting watermelon into balls allows you to use them in salads or as an appetizer on skewers. Simply lay one half on your cutting board and use a melon baller or small cookie scoop to scoop out balls of watermelon; continue this process with each half before placing them back into an airtight container or bag for storage in the refrigerator.
Cutting your watermelon into cubes might be necessary if you prefer something more substantial than watermelon balls. This method works particularly well when adding it to fruit salads or smoothies. To do this, place one-quarter on your cutting board and, using a sharp chef’s knife, make 1-inch cuts resulting in slab-like sections; use another brilliant chef’s knife perpendicularly cut each of these slabs, creating grid patterns to produce cubed watermelons!
One popular method of watermelon cutting is cutting it into triangles. This method makes the fruit more accessible for guests to pick up and hold at parties; lay a watermelon quarter on your kitchen cutting board before using a sharp chef’s or serrated knife to slice 1″ slices that eventually form watermelon wedges.
Remove the Ribs
To create watermelon ribs, remove the rind and cut each piece lengthwise into two. Place one-half cut-side down on a cutting board, using a knife to separate its flesh from its skin. Do the same with both halves before serving; cut into wedges or slices if desired.
The leftover watermelon rind can be turned into watermelon juice, syrup, or a fantastic marinade for ribs. To create this delectable marinade for ribs, heat one jar of watermelon jelly in a small saucepan before adding salt and a few teaspoons of pepper; stir together before using this base as your personal marinade recipe (add chili powder, red pepper flakes, or lemon juice/zest if desired).
Make an irresistibly sweet and spicy marinade using watermelon jelly mixture, adding chili powder and chopped jalapenos for an extra kick. Or add tarragon for some subtle floral notes if you prefer something a bit different. Marinate your ribs in this sauce for at least 24 hours before coating them!
Once your ribs are ready to cook, place them on a baking sheet and bake at 400oF for approximately 40 minutes. Before serving, brush more of the watermelon sauce onto them and season as desired with salt and pepper before plating them up for doing.
Watermelons make an ideal snack or dessert, as well as refreshing beverages. Packed with essential nutrients like Vitamin A, Potassium, and Magnesium, it boasts less fat than most fruits and is an excellent dietary fiber and Vitamin C source!
If you’re hosting a party, watermelons make a fun display when cut rind-free and then cut into sticks or cubes. Watermelons make the ideal addition to any backyard barbecue menu and should always look heavy and firm, without soft spots or bruises – when tapping on its side with a finger; they should produce a hollow sound that indicates their readiness.
Cut into Sticks
After cutting long, skinny slices into sticks for skewering (perfect for watermelon kebabs!) or as part of a refreshing salad or snack, the next step should be transforming those long and skinny slices into sticks suitable for skewering or serving this summer fruit in any refreshing salad or snack. For the best results, start with fresh, ripe watermelons, use sturdy cutting boards that absorb juice that leaks during this process, and have a kitchen towel underneath your cutting board to catch any additional drops that fall.
Slice each watermelon half, cut side down, into 1-inch-thick strips using a sharp knife. Once cut into strips, use another sharp knife to divide them into grid-style slices or leave some loose and create some clumps in each row for watermelon sticks that can easily fit onto skewers or into fruit bowls.
Before cutting watermelons or any other fruits, for that matter, it’s essential that they are cleaned carefully in order to eliminate bacteria or dirt that could transfer inside. After washing both the rind and fruit thoroughly, pat it dry with either a cloth or paper towel in order to ensure complete cleanliness before cutting into it.
When picking watermelons yourself, choose only ripe and sweet varieties. Look for heavy melons with plenty of juicy goodness inside; these should have yellow field spots, which indicate where they lay in the sun as they matured; white or green spots indicate an earlier harvest and may not taste as sweet.
Watermelons will be kept at room temperature for a few days; for longer-term storage, wrap them tightly in plastic or reusable wrap and store them in the fridge. Furthermore, chunks or smoothies made with frozen watermelons make great summer treats; consider this option!