Feel the melon. Pick it up and feel the weight. Good melons should feel slightly heavier than they look. That means they’re juicy and sweet. If you tap a melon, your knuckles should bounce back. If the melon feels hollow or soft, that’s a bad sign. The surface should feel quite firm. Bumpiness is a sign of irregular watering. [1] X Research source Look at the melon. Ripe melons should have a “field spot,” which is usually yellowish or brownish on one side, which may be slightly flatter. This means the melon was allowed to ripen for a while on the ground before being picked. Avoid any melons with a very shiny green surface, which is a sign of under-ripeness.
Place the clean, dry melon on a flat cutting surface. You can stabilize the melon with your your hand on the other end of the melon, or by placing the melon on a towel. Use a sharp chef’s knife to cut watermelon, and keep your fingers clear of the knife as you work. Check out the next section for different ways to slice up your watermelon.
It’s hard to eat a whole watermelon at once. If your group can’t finish one, cut it into chunks and store them in a bowl in the fridge, or cover the melon with plastic wrap and put it cut-side up in the refrigerator. It’ll be even better when it’s cool.
Try putting out a little dish of salt and dipping the melon into it, rather than dumping it onto the fruit. Much easier to control the portions.
1 tablespoon of coarse salt 1 teaspoon of ground chile Zest and juice of 1 lime
You can also cut down the middle of the watermelon long-ways, then cut extra-long sections of watermelon to dive into. They might be messy, so it’s best to eat them outside. Some people also like to start in the center, cutting the melon in half to get right to the juiciest parts of the melon. This can be effective, especially if you’ve got a really big watermelon. There’s no wrong way. What do you do with the melon in the end-piece? Scoop it out with a spoon.
Cut into cubes, triangles, or other shapes. Use butter knives with your kids to let them chop up watermelon into animal shapes, or letters. Or use cookie cutters for real fun. Some people like peeling the rind off before chunking up a watermelon. This can be done with a sharp chef’s knife and some care, stabilizing the melon on a flat cut side, or it can be done with a vegetable peeler.
Use a small rounded melon, or cut off an end-section of the melon no larger than about a half-basketball size. Place the melon cut-side down on the cutting board. Make cross-hatch cuts in the melon, spaced about 1-inch apart. Cut straight across the melon at 1-inch intervals going on direction, then make perpendicular cuts in the other directions. Serve as is. Have guests pull out the long-skinny sections to munch on and provide a bowl for the rinds.
For the simplest and most delicious blended melon drink, try mixing 2-3 cups of chopped and de-seeded watermelon with 1-2 cups of cantaloupe. Blend thoroughly in a blender, then add the juice of half a lime, and sugar to taste, if necessary. Use honey for a natural alternative. Mix blended watermelon with cucumber, gin, and mint leaves for a twist on a summer cocktail. Want to lively up some lemonade? Blend up some watermelon chunks and mix with equal parts lemonade for a delicious summer treat. Garnish with strawberry, or mint leaves. Use watermelon to sweeten green smoothies. Blend up two cups of kale, a half cup of parsley, and half an avocado, then add three cups worth of cubed watermelon and some pineapple juice to sweeten. [4] X Research source
In a blender, mix up 6-9 cups of cubed and seeded watermelon, one cup of sweet Riesling or other sweet wine, one teaspoon of fresh chopped ginger, the juice of half a lemon, a teaspoon of sugar, and chopped fresh mint to taste. Chill the mixture for at least half an hour, then serve topped with chopped mint and crumbled feta cheese.
In a blender, mix up 6-9 cups of cubed and seeded watermelon, one cup of sweet Riesling or other sweet wine, one teaspoon of fresh chopped ginger, the juice of half a lemon, a teaspoon of sugar, and chopped fresh mint to taste. Chill the mixture for at least half an hour, then serve topped with chopped mint and crumbled feta cheese.
Mix thin-sliced cubes of watermelon with slices of cucumber, raw onion (optional), tomato, chopped mint or basil, a teaspoon or two of apple cider vinegar, salt and pepper to taste. Layer slices of watermelon, cooled and sliced roasted beet, chunks of blue cheese, and basil leaf. [5] X Research source Mix a few cups of arugula with chopped watermelon, walnuts, feta cheese, mint leaves, and dress with lemon juice, chopped shallot, olive oil, and salt and pepper to taste.
