Buzz
While there’s no wrong way to enjoy a watermelon, how you slice and chop it can be adjusted to fit your preferences. If you’re having it solo, feel free to cut it in half to form a 'bowl,' then scoop the flesh out with a spoon. However, when serving a crowd—especially little ones—consider using the baton technique.
This serving suggestion may not be groundbreaking, but it's certainly timely, just as summer begins and watermelon cravings hit their peak. Cutting the melon into tidy sticks makes it easy for small hands to grab and eat without making a mess, avoiding sticky watermelon juice all over faces (and everything else).
You can see the editor-in-chief of Cook’s Illustrated, Dan Souza, show the technique on Instagram and in the video above. To try it yourself, all you need is a knife—ideally a serrated one. Cook’s Illustrated discovered that a serrated knife is more effective than a chef’s knife because, 'its long blade can slice through a watermelon in one motion, and its sharp teeth grip the thick, slippery rind, helping stabilize the melon.'
Slice and season your melon:
Cut it with a large knife: Mercer Culinary 10-Inch Wide Wavy Edge Bread Knife
Keep it basic with salt: Maldon Salt
Boost the flavor with Tajín: Tajín Clásico Chile Lime Seasoning
Start by cleaning the outer surface of the watermelon to ensure no harmful bacteria from the rind are transferred to the flesh. Cut the watermelon in half lengthwise using a gentle sawing motion, holding the melon steady with your non-dominant hand.
Place one half, cut side down, on a cutting board and slice it into 1 1/2-inch pieces along the length of the melon. Turn the melon 90 degrees and repeat the process, making 1 1/2-inch slices across the width to create batons.
Pick up a baton by the rind and gently pull it away from the rest of the melon, then season to your liking. I personally enjoy Maldon salt and Tajín, but I’ve heard some people prefer it with yellow mustard.
