One of my favorite summer treats is a juicy, unbelievably sweet watermelon. But sometimes selecting a watermelon feels a bit like playing the lottery, right? What looks normal on the outside can sometimes produce flavorless or mushy insides. Over the years I’ve learned that there are small clues to look for that will differentiate a great watermelon from a bad one. Here’s my list of clues:
1. A flat, creamy-yellow spot on the bottom. This indicates that the watermelon had plenty of time to ripen on the vine in the sun.
2. Extraordinary weight. A great watermelon is chock full of water and should produce a shocking weight for its size. If it seems unlikely that a melon that size could weight that much, you’ve got a winner.
3. A dullish-looking rind. Though I don’t know the scientific reason, I like to think this secret works because the watermelon has been focusing on developing what’s on the inside more than its outer beauty.
These three tips never let me down, so I hope you’ll give them a try. Now let me share my favorite way to cut and serve watermelon—in delectable bite-sized cubes. It’s a simple, speedy method that I’ve been using for years. Check it out.
1. Rinse watermelon thoroughly and cut it in half. Place one half on a cutting board, flat side down.
2. Slice the rounded dome off the top, about 1-2 inches, to create a flat top.
3. Cutting from top to bottom, begin slicing the rind off the outside, removing as much white rind and leaving as much red as possible.
4. Like a loaf of bread, cut the watermelon into 2-inch slices.
5. Take each slice and cut it into 2-inch columns.
6. Cut the columns into 2-inch cubes. Repeat with the other half of the watermelon, or cover and store it in the fridge for several days.
Happy watermelon hunting and eating, my friends!