When I remember eating watermelon as a child in suburban Chicago, I remember it as a rare treat. Thinking back, I can only remember eating watermelon in a thick, flat slice. It was always in the shape of half a watermelon.
I think that we see watermelon in the store almost year-round these days. I know that I have eaten watermelon in lots of different shapes. Sometimes scooped out with a melon baller, sometimes cubes, or small triangular slices. Watermelon is one of my husband’s favorite treats and I like to buy at least a half melon and cut it up so it is easy to grab a bit and enjoy it any time.
Here are two of my favorite ways to cut watermelon. One reason that they are my favorite methods is that they are quick and the other reason is that it is easy to enjoy a quick bite between meals.
The first method is also a great way to cut a melon for a picnic or pot luck dinner. This method leaves a bit of the watermelon rind on the outside of the slice, thus keeping your hands from becoming too sticky.
Place the cut side of the melon down and cut slices from stem end to blossom end roughly an inch apart.
Next cut slices perpendicular the first slices, also about an inch apart.
Now you have watermelon sticks that are easy to serve and easy to eat.
The second method is nearly as easy.
In this method, you will start with a quarter of a watermelon. Using a large knife simply cut between the melon flesh and the rind. Start on one side and then move to the other side. The object is to free all the melon flesh from the rind. Do not worry that you will not get every bit of usable melon. You can add that to your cubes when you are finished.
Next cut slices from blossom to stem end about an inch apart. Do this on the flat side. Flip to the other flat side and repeat the process.
Then slice down through the melon from top edge to rind. You can now dump out the cubes. Feel free to clean up the rind if you find you have left more melon there than you like.