Cut that watermelon in under a minute! Read the article above for step-by-step photos and a helpful video!
Author:Alexa [fooduzzi.com]
Prep Time:1
Total Time:1 minute
Yield:1 cut watermelon
Category:Snack
Cuisine:American
Ingredients
1 watermelon (seeded or seedless)
Instructions
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.
Flip one of the halves upside down on your cutting board so that it’s pink side-down. Carefully slice the watermelon, from the top-down, into 1-inch slices.
Keeping the slices lined up, carefully slice the watermelon into 1-inch cubes in the opposite direction. It helps if you try to keep the shape of the watermelon with your hand as you’re cutting. But be careful. Uniform cuts are less important than preventing bodily injury.
Remove the chunks to reveal beautifully-chiseled watermelon sticks! You may keep your watermelon looking just like this, or you can cut the sticks into chunks! Repeat this process with the second watermelon half.