Here’s how you get the most equally sized cubes in one shot.
Ever wondered what is the best way to get the most “pretty” and uniformed sized cubes of fruit, without too much waste (as in, the small corners that aren’t usable for display).
Well, you will be surprised. This method is not how most of us would do it.
Yes, I am guilty of cutting a watermelon in half too.
Yup, I put Saran Wrap on the other half, refrigerate it, and then look at it 4 days later and do nothing about it, all the while thinking of how much real estate it’s taking in your already too full fridge.
There is a better way: Simply cut the whole thing, as shown, right away.
The cubed fruit will sit in your fridge for the same amount of time and actually get eaten.
And you won’t end up with too many small corners, just nicer chunks.
Obviously, at times, one will buy a wedge at the store. To learn how to slice a wedge, see here. We also show you how to slice mangos, if you are looking to learn how to do that as well.
So, let’s get to it!
Set yourself up with a cutting board and a large knife. We found that you can use any knife (serrated or non) as long as it’s large enough to handle the job.
My favorite knife for the job, and the one I’m using here is the Hast 8 Inch Chef Knife. It’s become my go to knife for all jobs, big or small. (And no, this isn’t an ad, I’m just being honest).
Start by cutting off one end to create a surface to rest your watermelon on safely.
Prop your melon on that cut surface on your cutting board. Now start cutting off the rind, making sure to remove enough of the white rind to show the gorgeous red watermelon off.
Don’t worry about the edges yet.
Go around the whole fruit.
Go back and remove any smaller pieces of white rind (the white flesh)
You can use a smaller knife if you prefer, for this job. I just used the same Hast knife, it’s easy to maneuver even in more delicate jobs as this one.
Now your watermelon is ready!
Discard all the rind and start by slicing big, thick slices.
Stack up those slices and cube the fruit.
And this is the final product! Gorgeous uniform and ready to snack on cubes!
It might be the prettiest method if you are going to eat it straight away. But if you want your watermelon to retain it’s freshness for as long as possible, then leave the edible flesh attached to the rind. THE BEST CONTAINER IS THE ONE IT WAS CREATED IN!!! Can last like this for a nice few days without getting soggy! Cut as you go!
It may be a problem to do this on Shabbos, bc you’re cutting the bad from the good If you leave some actual melon on the rind, it may be OK, Like always, ask your LOR.
I believe it’s ok as it’s derech achila. There’s no way to get to the melon without taking off the rind. As with many fruits and vegetables. Or an egg.
Can’t wait to try this!
Would love tips on how to store 1/4 watermelon neatly in the fridge- I store it in a large ziploc bag, which lands up getting drippy. Anybody has any better methods?
I found that the best way to store it is in a container that has a strainer insert (kind of like a lettuce spinner), they make ones for fruit/veggies. It spoils much faster when it’s sitting in its own juices.
I place 3 layers of clean paper towel on the bottom of the container – has never failed me