The Best Way to Cut a Watermelon
Shorebird and Goat agree that one of the best things about summer is getting to eat watermelon all the time. And we have a secret technique for cutting watermelon that we’re about to exclusively reveal to the world for the first time.
This is amazingly fast. Here’s half a watermelon at 8:09. We were warming the oven for something else and decided to cut up the watermelon quickly. We have lots of things to do and can’t spend all day cutting up watermelons.
Turn it upside down and chop off a little piece of the size as so. The goal is to cut off as little of the flesh and as much of the rind as possible.
Keep cutting off the sides. You can clean up the corners later.
Once the sides are gone, the top chops off easily.
We learned this technique during a cooking demonstration in Napa. We’ve only been to Napa once and I think we’ve only ever been to one cooking demonstration, but it sounds fancy to brag about it.
One set of slices vertically.
One set of slices horizontally. Then a quick chop through the middle to cut the rectangles in half and scoop it into the bowl.
One minute later your watermelon is chopped and ready to go. (And that’s only a minute when you’re stopping to take photos every couple steps!) And the best part is it tastes so good.