The Genius Way To Cut A Watermelon

How to cut it the easiest way possible.
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We are elbow deep in watermelon season and that means that many of us have had a river of watermelon juice running down our arms at least a few times. It’s part of eating the melon, so we accept it. But what if there was another way? A cleaner, more efficient way to slice a watermelon that doesn’t require the work of cutting the entire thing down into bite-sized pieces, but will put an end to the mess.

Blogger Sober Julie has found such a method, and she was kind enough to share it with us right here. She came up with it for her kids, but we think everyone would benefit.

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Sober Julie

It’s simple genius. Head on over to her site for further instructions

 

Before You Go

6 Ridiculously Delicious Ways To Enjoy Watermelon
Blend It Up(01 of06)
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As its name suggests, watermelon is mostly water (this study puts the amount at 92 percent), so it doesn't take much work to whiz the fruit into a liquid state. Mixed with lemon juice and zest, plus some honey, it makes a sweet and refreshing lemonade that's naturally pink.

Get the recipe: Watermelon Lemonade
Put It On A Stick(02 of06)
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For these kebabs with a twist, you alternate cubes of ahi tuna, watermelon, cucumber and radish. Drizzle a tart sauce made from lemon juice, olive oil and brown sugar on top, and you've got a beautiful (and tasty) no-cook appetizer or light supper.

Get the recipe: Tuna and Watermelon Skewers with Lemon Coulis
(credit:Jennifer Patrick)
Serve It With Cheese(03 of06)
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There are few foods that don't taste even better with a little cheese sprinkled on top, and watermelon is no exception. We've seen the melon served with goat cheese and Parmesan, but feta is especially good to use because its creaminess and dense texture are a perfect counterpoint to the watery, crunchy fruit.

Get the recipe: Watermelon-Heirloom Tomato Salad
(credit:Shauna Ahern)
Freeze It(04 of06)
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Think of a granita as the grown-up version of a snow cone: It's simply a blend of fruit (in this case, watermelon and raspberries), sugar and flavorings (here, vanilla extract and lime juice). You freeze the mixture in a baking pan, scraping it with a fork every once in a while, so shards form. The surprise ingredient in this rendition is red Zinfandel; the alcohol keeps the ice from becoming totally solid, and the wine adds deep flavor and color.

Get the recipe: Watermelon and Wine Granita
(credit:Travis Rathbone)
Grill It(05 of06)
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We didn't believe it until we tried it, but watermelon takes on a lovely smoky taste after a few minutes over the flames. The watery fruit dries out slightly, becoming just a touch less sweet, and turns into a terrific accompaniment to savory, spicy foods. In this recipe, it's shrimp that's been tossed with paprika, cayenne pepper and kosher salt.

Get the recipe: Spicy Skewered Shrimp with Grilled Watermelon
Pickle It (Well, Part Of It)(06 of06)
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If you've ever noticed how much of a watermelon gets thrown out after you've cut away the fruit, consider pickling the rind; it's a classic Southern condiment that's great on its own or in salads. The pickles have a spiced note thanks to cinnamon sticks and cloves, and a bright flavor from sliced oranges and lemons.

Get the recipe: Citrus-and-Spice-Pickled Watermelon Rind
(credit:Jennifer Patrick)

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