How To Cut A Watermelon In Squares Food
WATERMELON SQUARES IN CAMPARI
You can serve watermelon the traditional way, but when cut in squares, not only are the pieces the perfect size for dipping into Campari, but the presentation is also amazing.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.
- Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.
- Place on dessert plates and serve each with 2 tablespoons of Campari, if desired.
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- Using a sharp chef's knife, carefully slice the watermelon in half crosswise (not lengthwise) so you have two pieces that have a round, circular cut side (if you cut it lengthwise, you'd have an oval).
- Starting with the first half: trim off the stem end of the watermelon so that you can see some of the red flesh easily peaking through the circle.
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- To start, carefully slice off the ends of both sides of the watermelon. You'll want to cut it just enough to see the pink flesh of the melon.
- Stand the watermelon up on one side so that it is flat on the cutting board. Not only is this the best way to cut the rest of the rind off but this is also a safety tip as it is always advisable to slice food laying flat. (If you've ever tried keeping a round object still on a cutting board you will understand.) Using a sharp chef's knife, carefully slice off the rind in vertical strips from top to bottom, rotating the watermelon as you go.
- Next, slice the watermelon into thick rounds. I usually cut them about 1-inch thick but cut them as thick as you want your cubes to be in the end.
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- Choose a watermelon. Any sized watermelon will do here; however, like most things in life, bigger is always better. Stick it in the fridge and let it chill. This is so the juices won’t run as much and so the watermelon chunks will keep a more uniform shape.
- Grab your sharpest large knife and a large cutting board. A sharp knife is key: you don’t want to have to struggle with a dull blade when trying to slice through the skin of your watermelon. A dull knife increases the probability of slippage, which increases the probability of cutting oneself, which increases the probability of a bad day. Don’t have a bad day: use a sharp knife.
- Slice your cold watermelon in half longways (aka. hot dog-style), exposing the beautiful pink interior. Take a second and admire the beauty that is the watermelon. Juicy, refreshing, glorious. Don’t be afraid of this seemingly difficult-to-chop fruit; you’re about to put it in its place (aka. your stomach) in less than a minute.
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- Next, with a heavy duty serrated knife, cut the watermelon across the width. Now you have 2 pieces.
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- Take one of the quarters and make cuts from the top part of the melon all the way down to the rind.
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Cutting watermelon into ideal slices for a celebration or cubes for mixing into your preferred juice is actually now no longer that complicated. Yet lots of us get intimidated via way of means of the dimensions of a given watermelon, the thickness of the rind, and the reputedly tough nature of having via all that waste. As a result, maximum humans attain for precut …
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