Cutting Watermelon Cubes

Happy Fourth of July! I'm celebrating my freedom today by eating a lot, watching things blow up, and shopping at an outlet mall. In all, a wonderful day. 

In case you are like me and will need to cut a watermelon this holiday, or any time during this summer, I thought I'd do a short post on my favorite way to cube watermelon. It's a method I developed after cutting many, many a melon and nearly chopping off my fingers/arm by trying to hack through them. Perhaps you can sympathize. Or perhaps you are just more coordinated than me. Either way, here's how I do it:

First I give the outside of the melon a bath. They're nearly always dirty and I haven't found a way to get that rind off without it eventually touching the cutting board or serving platter so I clean it up before cutting.

Next, I get out my largest cutting board (and the one I'm using is still too small, but it's the biggest I have. Hint, hint, mom.) and cut off both ends of the watermelon. I stand it up on a cut end like this:

Next, I pull out my bread knife. Believe it or not, this thing works wonders on the rind. It's because it is like a little saw, so you can saw your way through instead of trying to use brute strength to get your knife through a thick rind. I use the bread knife to cut off slices of rind around the sides of the watermelon like this:

I usually go back through and slice off any of the white parts left on the watermelon, seeing how these are pretty flavorless. Then I lay the watermelon on its side and slice off 1 inch (or however big you want) pieces like they were pieces of bread being cut from a loaf. 

I stack a couple of those slices and cut them lengthwise into 1 inch strips. Then I turn the stack and cut it widthwise into 1 inch chunks.

Put those chunks in a bowl and you're done. Unless, like me, you always underestimate the size of the bowl that you need to hold said chunks. Looks like I have some eating ahead of me to be able to put the lid on this.

Have a happy and safe 4th!

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