This totally changed the way I cut watermelon! The simple way she cuts this watermelon by first cutting it in half. Then carefully cutting the rinds off working top down allows you to save more watermelon for eating than awkwardly working with quarter slices like my original method.
I’m also curious, do any of you salt your watermelon? I’ve heard about this but never tried it. This morning, I juiced a little lemon and poured it over my watermelon and the balance between the sweetness of the melon and tartness of the lemon worked miraculously together.
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