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Watermelon is a refreshing and nutrient-dense fruit that can be incorporated into any meal. However, separating the fruit from the rind and placing it in the salad bowl can take some time. Here is a simple trick that will help you complete this task in just a few minutes.

It will be much easier to complete the task if you have the following:

  •  A bowl large enough to accommodate the sliced watermelon in its entirety.
  •  In order to cut diagonally through the watermelon, you will need a finely serrated knife.
  • In this case, a six-inch-long serrated knife with a pointed tip.
  • A large work surface, such as a cutting board.
Serrated Utility Knife
Serrated Utility Knife

It’s not a catastrophe if you don’t have them. Nonetheless, if you’ve been meaning to pick some up but haven’t yet, a trip to the dollar store might be in order.

It’s time to cut off one end of the watermelon, so lay it out on the cutting board. The more you saw, the more difficult it will be to keep going. This method works best if you use a knife that is long enough for you to use your free hand to push the tip of the blade down and then alternate downward pressure between the tip and handle to “rock” it down through the watermelon.

It doesn’t matter how you do it as long as you get straight cuts and your fingers stay linked. You want to cut discs out of the watermelon that is just the proper thickness for bite-sized portions. Although I consider 3/4″ to be a reasonable thickness, the final product is entirely up to you as the cook.

The watermelon can be separated from the rind using either a knife or a mandoline. Take the watermelon disc and roll it over the kitchen floor with your non-cutting hand, as if you were going to cut it. It’s best if one of the sides is facing you.

In your cutting hand, hold the tiny knife with its blade facing you and pierce the watermelon disc just above the rind. Starting from the center of the rind, carefully cut away from you.

It’s important to avoid removing too much of the good melon or leaving too much of the peel on the melon. Let go of the melon and slide your hand away from the knife once you’ve cut a few inches and it’s coming near.

Let go of your grip, and snip away. Continue cutting until the rind and flesh of the melon are beginning to separate from one another. Remove the rind by placing the melon on a large platter and putting the knife down.

What about juicing the rind later on to get the full advantages of the watermelon? Vitamins and minerals abound in watermelon rind.

Using a small knife, cut around the rind of the disc as you turn it on a large platter. Remove the rind and use it however you see fit.

To cut the watermelon, lay it flat on the dish and use a tiny knife to swiftly cut through the top and bottom edges of the fruit. Evenly cut across the melon, using parallel incisions. The size of your watermelon bites will be determined by the slice’s breadth.

If you’re feeding horses, make the necessary adjustments to the amount you’re feeding them. Make the same fast cuts across the entire plate by rotating it 90 degrees in either direction. With a checkerboard pattern of watermelon cubes, you’ll be able to remove the plate from the bowl with ease.

With a little experience, you’ll be able to cut up an entire watermelon in approximately five minutes if you keep cutting it up this way. Once you’ve cubed your watermelon and placed it in the refrigerator, you’ll always have a cool snack on hand.

How to Select the Most Delicious Watermelon!

It’s not always easy to find the perfect melon. If the stem is brown where it enters the plant and has curled to the proper length, it can only be seen by someone with a keen eye. A yellow or white underside indicates that the watermelon is ready to be served on a picnic table, so don’t delay.

In the selection process, thumping a melon is critical. Customers rap watermelons in grocery stores across the country, searching for the perfect beat. 

Buying watermelons at farmers’ markets is a fantastic way to ensure that they are ripe, as they are closely monitored by the grower. Those selling their wares in the market are proud of what they’ve accomplished. In general, their melon is bigger and heavier. 

I’m completely stumped when it comes to seedless watermelons. The ripeness of these fruits is a mystery to everyone. Back in the day, melons contained seeds and were larger, sweeter, and less expensive than they are now. Those were the good old days. Seedless watermelons are now the rule rather than the exception in our society. 

I still don’t know the answer to one question. It’s impossible to find seeds for new melon plants if a melon is actually seedless. I’m sure there’s a reasonable solution, but can a seedless fruit really exist? Is this the last we’ve heard about watermelon spitting?