How to Cut a Watermelon into Cubes Perspective Portions
For Large Pieces of Cut Watermelon. The best way to store any piece of cut melon, regardless of the size, is wrapping the cut end with plastic wrap and storing it in the refrigerator for up to a week. The role of the plastic is two-fold: It prevents the melon from picking up any odors or flavors from other foods in the fridge, and it keeps the.
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To cut cubes: Lay the watermelon long-side-down on a cutting board, and use a sharp chef's knife to slice 1/4-inch off both of the ends. Stand the watermelon on one of the cut sides. Place your knife anywhere on the border between the red flesh and white rind. Slice downward to remove a wide strip of watermelon rind.
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Instructions. Quarter the watermelon by slicing it in half lengthwise, then in half again lengthwise. Use a sharp knife to slice the flesh of the watermelon cross-wise, all the way to the rind, but not through the skin. Slice each side parallel to each opposite cut side (perpendicular to the side you're cutting), length-wise, all the way to the.
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One the ring is cut all the way around, cut it through the center. Then lay one of the halves on your sturdy cutting board, with the cut side down. Start to peel away the watermelon rind with the knife, one section at a time. Keep rotating and cutting off the skin. No worries if you leave a little white from the rind.
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Of course, many supermarkets these days also sell pre-cut watermelon pieces to make things even easier. Try watermelon for breakfast in one of your favorite smoothie recipes or for dessert in a watermelon ice cream float. To give your watermelon a savory spin, you can chop it up with jalapeños, cilantro, and red onion in Ree Drummond's.
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Barlow recommends airtight storage to prevent this. "Keep your cut watermelon sealed and protected from the circulating air," she says. "Whether storing cut cubes and slices in a Ziploc bag, a food storage container (plastic or glass) with a tight-fitting lid, or covering tightly with clear plastic wrap, these methods should help protect.
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Instructions. Wash and dry the watermelon. Cut both ends off where the belly button is, to create a flat surface. Stand the melon upright on one of the flat ends, and run a sharp knife along the inside of the rind, turning the watermelon after each cut to remove all the rind.
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Rinse and dry the whole watermelon. Slice it in half crosswise (you'll end up with two circular, versus oblong pieces). Cut off the stem end. Place the watermelon cut side down on a cutting board. Holding your knife at an angle, cut down towards the cutting board to remove the rind and white flesh.
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Lay halves on a cutting board with the wide, flat ends facing down. Working from top to bottom, use a chef's knife to cut off the rind in strips, following the curve of the melon. With the wide, flat end still facing down, make even, parallel slices through the top of the melon. Rotate the watermelon 90 degrees and slice again.
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To cube (peel off) Step 1: Trim off both ends (the stem and blossom ends) of the watermelon using a chef's knife. Step 2: Set watermelon on the cutting board on one of the flat ends. Use your knife to remove the rind by cutting it away from the fruit. Start at the top then move the knife down towards the cutting board.
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Large food-storage container with lid. 1. Line a food-storage container with paper towels. 2. Arrange watermelon in a single layer inside the container. Place another layer of paper towels over the watermelon. 3. Repeat with the remaining watermelon, making sure to separate each layer with paper towels. 4.
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After tainted pre-cut melon caused a widespread salmonella outbreak in 2018, professor of food science Keith Warriner told Global News, "The problem with processed produce is that much like when you get a scratch on your skin, once it's been cut, it loses a layer of protection and is exposed to [possible contamination]. Melons, in particular.
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Using a sharp chef's knife, slice the watermelon in half. Open the watermelon to separate the two halves, then cut each in half again. Position the watermelon quarters so the flesh side faces up. Using a melon-baller or small cookie scoop, press into the watermelon flesh and rotate the scoop to form a ball. Repeat to create as many melon balls.
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1. Make vertical slices down the length of the melon..with the rind on, at 1 to 1½ inch intervals. 2. Cut crosswise down the width of the melon..at 1 to 1½ inch intervals to form a grid. 3.
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Stand the watermelon on one of the blunt ends and cut the watermelon in half length wise, top to bottom. Cut the halves into halves so now you have 4 quarters. Lay one of the quarters, rind side down on a cutting board. Using a sharp knife, carefully cut the watermelon slices to the thickness you desire.
