The Least Messy Way to Cut a Watermelon

Photo: Claire Lower (Shutterstock) There is no incorrect method to consume a watermelon, however the slicing and dicing can be customized to match your requirements and desires. If you’re taking pleasure in the melon on your own, go on and slice it in half to develop a “bowl,” then dig the withins with a spoon. If you’re feeding a crowd– especially a young crowd– think about the baton approach. This serving tip isn’t precisely brand-new, however it deserves raising now, at the start of summer season, simply as watermelon yearnings are peaking. Cutting the melon into cool sticks permits little hands get and consume them with ease, and without getting sticky watermelon juice all over little faces (or whatever else). You can view the editor-in-chief of Cook’s Illustrated, Dan Souza, show the technique on Instagram and in the video above, however all you’ll require to do it yourself is a knife– ideally a serrated one. Cook’s Illustrated discovered that a serrated knife works even much better than a chef’s knife, because, “its long blade can cut through a watermelon in one go and its pointy teeth grip the thick, slippery skin, assisting to hold the watermelon consistent.” Saw and season your melon: Carve it up with a huge ol’ knife: Mercer Culinary 10-Inch Wide Wavy Edge Bread KnifeKeep it easy with salt: Maldon SaltAdd huge taste with Tajín: Tajín Clásico Chile Lime SeasoningStart by cleaning the beyond the watermelon to ensure you’re not dragging any hazardous germs on the surface area of the skin into the flesh. Slice the watermelon in half length-wise utilizing a mild sawing movement while holding the melon constant with your non-dominant hand. Location one half cut side down on a cutting board and make 1 1/2-inch pieces along the length of the melon half. Turn the melon 90 degrees and repeat, once again making 1 1/2-inch pieces along the width of the melon to form batons. Get a baton by the skin and pull it up and far from the remainder of the melon, then season as you want. I’m partial to Maldon salt and Tajín, however I hear some individuals like theirs with yellow mustard.

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