How to choose the best watermelon at the store
Step 1: Quarter the watermelon.
Step 2: Cut cross-wise.
Step 3: Cut length-wise.
Step 4: Cut along the edge of the rind.
Step 5: Remove the cubes!
What recipes to make with cubed watermelon
Watermelon can be used in all kinds of recipes, both sweet and savory. Here are a few of my favorites: Fun fact: did you know watermelon was domesticated in Egypt starting around 2000 B.C.E.? I’m admittedly pretty lazy when it comes to prepping fruits and veggies but watermelon is one of those things I’ll never buy pre-cut. Because cutting it yourself is SO easy! When you take time to cut up fruits and veggies yourself, you’re getting much more for your money, and it’s also better for the earth because it’s not sold in plastic. Unlike hard produce like butternut squash, a knife easily slides through the rind and flesh, making it easy to handle. And it almost always tastes better when it’s fresh cut. Here’s everything you need to know about the easiest way to cube a watermelon! Here’s a one-minute video for all you visual learners: Why? Because a yellow spot (called a “field spot”) indicates that it was ripened on the vine – the spot is where the heavy fruit sat on the ground before it was picked. If the whole thing is green, that means it was picked before it was ripe, and it won’t be as sweet. Just as vine-ripened tomatoes are much tastier, so is a watermelon. There are other ways to choose a great watermelon, such as looking at the stripes. Here’s a guide for how to pick a watermelon at the store. I usually just aim for the yellow field spot, as I find it the most reliable indicator of a sweet, ripe, juicy watermelon. Tip: add a damp towel under your cutting board to prevent it from sliding around. Then, slice each half in half again lengthwise so you end up with four quarters. Depending on how much watermelon you want to cut up right away, you can save these cut quartered watermelon pieces to finish cutting up some other time, or to cut into wedges for another purpose. Just wrap the cut surface in plastic wrap and stick back in your fridge for a few days. Tip: use a very sharp knife for this. I used a chef’s knife, but a small knife should work just fine. Tip: be careful! The watermelon is very slippery. You may need to go back over the cuts a couple times to get all the way to the bottom. Chances are, you’ll have some pieces still stuck to the rind. You can pick these off with your hands or use a paring knife to get them off. The more you practice this technique the fewer pieces will be left behind. Ta da! You’re all done! You can just eat the cubed watermelon at this point, or use it in a recipe.
Watermelon Feta and Mint SaladWatermelon Salad with Queso Fresco, Lime, and CilantroProsciutto and Watermelon SkewersWatermelon Margaritas (from Eat This)Watermelon Gazpacho (from Delish)Salted Watermelon Sherbet Bars (from Spicy Southern Kitchen)
And if you want to reduce food waste, don’t throw out the rind! You can make watermelon rind relish out of it, perfect for topping hot dogs at a summer bbq.
Other produce prepping guides
How to cut a mangoHow to wash, prep, and store kaleHow to cut broccoli into florets
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