How To Eat Watermelon
Getting the Most Satisfaction Out Of the Red Fruit
You wouldn’t think that there needs to be any directions on eating watermelon, but I’ve seen so many people eating it “the wrong way,” I feel I need to get the world straightened out. (Watermelon is low in fat and cholesterol, is a good source for potassium, and Vitamin A & C. There are about 8 grams of Carbs per 2/3 cup.)
The way most people eat watermelon, in my experience, is to slice it in half, then turn it 90 degrees and slice it again and again, ‘til you get wedges. I admit that this is the easiest way, and perhaps the funest way, because then you can hold it in your hands and dirty your face as you chomp up the juicy meat, and as you spit the seeds out at your friends. But the trouble with this way is you’re starting with the heart of the melon, and you finish with the whiter part, which does not taste so great, and you walk away with an anti-climactic feeling.
My way helps you to start with the outsides, then work inward toward
the rich heart as your work to remove the seeds becomes much easier,
and non-existent less than half-way through.
First you cut the melon in half, but you don’t turn it. You cut off a
slice, the thickness thereof depending on your appetite. Now you have a
cross-section of the melon (See Figure 1). Put that slice on your
dinner plate, then inspect it. You’ll notice that the seeds are
situated in six sections of semi-circles.
Cut away the rind and do with it what you normally do with rinds. Next,
with your knife, cut a line that continues from the end of the last
seed of one of the semi-circles, to the outside circumference of the melon. Do
the same for the other end of this half circle. Refer to the yellow cut
lines in Figure 2. Push a fork into the center of that seed circle, and
pry up. You’ll find that the melon will separate where the seeds are
situated. You’ll also find that all the seeds of that particular
semi-circle are now exposed. I recommend that you do not cut where the
seeds are, as some seeds will remain buried in the flesh of the melon.
You can use another fork to scrape the seeds off of the piece you’re
holding, or off the part that’s still on the plate. You don’t have to
dig for the seeds, because they’re all basically on the edges of these
two parts of the melon. This saves on melon juice -- more that you can
put in your mouth.
You can now eat that piece of watermelon, without worrying about
chewing up any seeds. You will create a cavern in the melon, like the
one to the left of the one showing the yellow lines in Figure 2. Each
time you pick off a piece, you can scrape away the seeds on both sides
of the split. This way, when you’re done eating the outside circles,
you don’t have to worry any more about seeds. Figure 3 shows the better
part of your watermelon without any seeds remaining. Now, you can enjoy
the rest of the watermelon while thinking of sunsets and dolphins.
I would start with the arms that are left, leaving the juicy, tasty
heart for that last, so that you can walk away from the experience with
a satisfying closure.