Summer’s in full swing, and we’re betting your weekly picnic spread involves the ever-classic choice: watermelon. (If it doesn't - it should! Search here for local melon farmers).
While we can’t help you with the juicy, chin-dribbling mess this fruit always manages to make, we do have some clever suggestions for how you go about slicing, dicing, and serving those juicy globes.
Read on to learn new melon-hacking habits:
Relax and Un-Rind
Cut off each end, just enough so the melon shows through. Next, take your melon, and slice it directly down the middle (not end to end). Take one half and place the the large center cut on the counter (large flat end down). Starting at the top, carefully cut the rind away in clean, even cuts. When you’re staring at a pink semi-circle, cut the melon into even, inch or half-inch slices.
Neat trick: before flipping your melon over, tip a large bowl over the fruit. Using the plate or cutting board on the underside, quickly flip the whole thing over. Voilà! A rind-free, nicely sliced bowl of watermelon. Enjoy!
Here’s a fast-track means of de-seeding your favorite snack. Cut your melon in half the long way (end to end). Place cut side on counter and cut one more time down the middle, from end to end, creating four, long even-sized sections. Turn over the slices for easy access to the melon’s natural line of seeds, and scrape away!
Cut your watermelon in half through the center, then half it again. Working with each quarter piece separately, cut the meat of the fruit away from the rind - but leave the 'meat' on the rind. From here, cut even slices - then rotate 90 degrees and cut even slices perpendicular to the first set of cuts. Pour your cubed fruit into a bowl - or line a plate and pop a skewer into each large cube.
Of course, we’re always in favor of the less-prepped tactic too: giant, fist-sized chunks, and a seed-spitting contest to follow - don't forget to take pics!