There is no wrong way to eat a watermelon, but the slicing can be tailored to suit your needs and desires. If you’re enjoying the watermelon by yourself, go ahead and slice it in half to create a “bowl”, then scoop out the insides with a spoon. But if you’re feeding a crowd — particularly a young crowd — consider the baton method.
This serving suggestion isn’t exactly new, but it’s worth bringing up now, at the start of summer, just as watermelon cravings are peaking. Cutting the watermelon into neat sticks allows little hands to grab and eat them with ease, and without getting sticky watermelon juice all over little faces (or everything else).
You can watch the editor-in-chief of Cook’s Illustrated, Dan Souza, demonstrate the method in the video above, but all you’ll need to do it yourself is a knife—preferably a serrated (有锯齿的) one. Cook’s Illustrated found that a serrated knife works even better than a chef’s knife, because, “its long blade (刀片) can cut through a watermelon in one go and its pointy teeth grip the thick, slippery outer skin, helping to hold the watermelon steady.”
Start by washing the outside of the watermelon to make sure you’re not dragging any harmful bacteria on the surface of the skin into the flesh. Slice the watermelon in half through the middle while holding the watermelon steady with another hand.
Place one half cut side down on a cutting board and make 1.5-inch slices along the length of the watermelon half. Rotate the watermelon 90 degrees and repeat, again making 1.5-inch slices along the width of the watermelon to form batons.
Grab a baton by the skin and pull it up and away from the rest of the watermelon, then enjoy!
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