Last night as I cut into what might be one the brightest, sweetest watermelons I’ve ever had I remembered my watermelon cutting tutorial from last year. This technique is on my top-ten list of favorite kitchen tips that I’ve ever learned and I want to be sure you all know how to do it too! So we’re doing a throwback today in case you missed it. It also doesn’t hurt that when I went to pull what I was supposed to share today out of the fridge to photograph, it was gone. Those darn kids always want to eat!
Sept. 6, 2012
Are you ready for a life changing moment? Get ready, people.
Here at Heather Likes Food I’m all about giving you kitchen tips that will make your life easier. I realize that a whole post on how to cut a watermelon may seem a little trivial, but stick with me. If I was really on the ball, I would have posted this back in June but, whatevs. You’re all still eating watermelon right?
When I learned this handy little trick I felt like there wasn’t a fruit or vegetabIe I couldn’t conquer with my knife. Fruit Ninja! I LOVE watermelon with an emphasis on the “O” for obsessed, but every time I used to cut it I hated the amount of time it took to cut each slice into square pieces for salads, skewers, etc. But, no more! This trick gives you a whole watermelon cut into perfectly square pieces of watermelon in 4 steps. Do you believe me?
First off, you’ve got to start with a good melon- not because it will be easier to cut, but because the consuming will be more enjoyable, right? I know there are lots of ideas floating around about how to pick the perfect melon and I’ve used several of them (knocking, smelling, etc). But the technique that works best for me is a combination of color and weight. I always look for the darkest melon with a light or bright ripening spot. The longer the melon sits on the ground, the riper/sweeter (in theory) it will be. I also look for is how heavy it is in proportion to its size- the heavier the better. Once you have a ridiculously heavy, dark green melon with a bright ripening spot you should be good to go!
Now that I’ve gotten you all riled up about picking the perfect melon, I might mention that the one I used for pictures was awful! It was dry and mealy and you’ll notice in some of the pictures the meat was cracked throughout. Eh. Not the last watermelon I’ll ever buy!
Step 1: Cut the watermelon into fourths long-ways.
Step 2: Using a sharp and somewhat long knife, make a horizontal cut across one section of melon going straight through to the rind. Repeat, moving down the melon until you have 3 or 4 horizontal lines depending on how small you want your pieces.
Turn the same section of melon around and repeat on the other side.
Step 3: Make vertical cuts starting from the top going straight down to the rind. Continue across the entire piece.
Step 4: This step is probably the trickiest of them all. Use your knife to make a cut around the base of the melon. I start on one side and then do the same to the other.
You’re now loosening all of the little squares of melon from the rind.
Step 5: Here’s the fun part! Tip your cut watermelon over a big bowl and watch all of the little squares fall ever-so-gracefully into your bowl.
Depending on how well I cut through the bottom, I usually end up with a few stragglers. Trim them off and you’re good to go!
Repeat with the remaining 3 sections and you’ll have yourself a perfectly cubed watermelon. I love that I only end up with FOUR big pieces of rind to throw away! Whoohoo!