How to Cut a Watermelon
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5
How to Cut a Watermelon
Description
How to Cut a Watermelon shows a step-by-step process starting with trimming the ends and peeling away the thick rind, exposing the red flesh beneath. Afterward, the watermelon is cut vertically into quarters to handle easily. From here, the flesh can be sliced into triangles or diced into cubes according to preference. The approach focuses on removing rind cleanly while retaining the juicy interior.
This straightforward technique is practical for serving watermelon at gatherings or preparing it for snacks and recipes. It avoids the hassle of biting into rind and helps with neat presentation. The instructions also note how to store cut watermelon in airtight containers for up to three days or how to freeze rindless pieces for smoothies, although freezing affects texture.
Following the method, the watermelon can be cut safely using a sharp knife and careful peeling along the white inner peel guides. The resulting pieces are ready to eat fresh, chilled, or used in fruit salads and other summer dishes. Proper storage ensures the fruit remains fresh for a few days after cutting.
Ingredients
- 1 watermelon
Instructions
Without rind
- Start by removing a half inch off the top and bottom of the watermelon.
- Stand the watermelon on one of the cut sides. Using a sharp knife, starting from the top, and following the contour of the watermelon, carefully peel the skin off, about ½ inch in depth.
- Continue to peel the watermelon, taking off 2-3 inch wide pieces of the peel following the white inner peel color, being sure to cut deep enough to see only the flesh.
- Cut the watermelon in half vertically then each half in half again to give you four manageable quarters.
- Cut into desired shapes and sizes
- For triangle cuts: lay the quartered watermelon on one of the flat sides. Then, cut down vertically. You can then cut each triangle into cubes, or
- For cubes: lay the quartered watermelon cut side down and cut into triangles. Then, make perpendicular cuts lengthwise. Rotate the stack to the other original cut side and make more perpendicular cuts to create a grid pattern of watermelon cubes.
With rind
- Start by removing a half inch off the top and bottom of the watermelon.
- Stand the watermelon on one of the cut sides. Using a sharp knife, starting from the top-center, cut the watermelon in half, set one half aside.
- With the half still standing, cut in half again to have a quarter of watermelon, set one quarter aside, lay one quarter down with the cut side on your cutting board.
- With a sharp knife, slice the watermelon across its width starting from one end. Cut each slice into ¼ inch to ½ inch slices until you have reached the other end.
- Repeat with the remaining quarters.
Notes
- Store cut watermelon in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Watermelon without rind can be frozen for up to a year, though texture changes make it best suited for smoothies after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 2134IU | 43% |
| Vitamin C | 30mg | 33% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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