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Slicing Watermelon in 2011

Apparently, I've been needlessly torturing myself with my old school watermelon slicing technique. To tell the truth, I just didn't know any better. It's a shame, I tell you. It's a real shame.

My go-to magazine, Sunset, has set me on a better path once again. And I just have to share. (Thank you, Sunset. What would I do without you?)

If you don't have a delicious, juicy watermelon sitting on your counter top just imagine. That bulging globe of goodness is just waiting to be sliced into! But where to start?!? If you are like I was (last week), you would get the biggest knife you own and slice that baby right now the middle. Then, you'd lay it on it's flat sides and cut into quarters, then slices... it's not a bad technique if you want to serve your melon with the rind on.

But, if you're making a fruit salad, cutting into chunks for kids, or cubing to make a beverage, then you need to hear about my "new" favorite" cutting technique!

First, cut the ends off of your melon. Then stand on one end and begin cutting the rind away starting at the top of the melon.


Work your way around the melon until all of the rind is removed. Then, begin from one side of the melon and make a slice. Lay the slice flat on your cutting board and run your knife through making squares.


I'll admit, it's not like it takes a genius to figure this out.

I've never claimed to be a genius.

But maybe you're like me and you've done this the same way for ages and you've always thought there had to be a better way. Now you know there is a better way.

Enjoy!


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