In those summer months when the sun is blazing, watermelons, with their hard, bright green rind, and refreshing, slightly crunchy red flesh are a staple at barbecue and picnics. True to their name, watermelons contain a high amount of water, making them ideal thirst quenchers. Watermelons also contain a high amount of antioxidants as wells a vitamins C and A. Because we do not eat the rind, watermelons need to be cut open to get to the edible red flesh. Common ways to serve is by the slice on the rind and cubed without the rind.
Place the watermelon on a clean cutting board.
Cut the watermelon in half lengthwise, so that you have two elongated halves.
Cut each half in half by slicing down the center from one end to the other, so their are four quartered watermelon wedges.
Slice each quartered watermelon into even 2-inch thick slices of watermelon and serve. Guests can hold the rind while eating the rest of the watermelon.
Cut the watermelon in half vertically and place one half flesh down on the cutting board.
Slice off the top with a big, sharp knife then slice the entire rind off, following the curve of the watermelon. Repeat with the other watermelon half, so that you only have just the red flesh of the watermelon.
Make 1-inch thick slices into one of the watermelon halves.
Turn the watermelon 90 degrees and make a 1-inch slice across the slices.
Lay that row of sliced watermelon down, and slice across to make 1-inch cubes. Repeat until the entire half is cut up, then cut the other watermelon half in the same manner. Serve in a large bowl.
Try placing watermelon slices on the grill briefly for a slightly caramelized flavor.