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How To Choose a Perfectly Ripe, Sweet Watermelon:

  • 1. Pick it up.
  • 2. Make sure your watermelon is free of bruises, soft spots, and cuts.
  • 3. Turn the watermelon over. If the underside is yellow or brown, the watermelon is ripe. If it is green or white, put it back.

When choosing your melon, you should know the difference between seedless and those with seeds. Seedless melons ensure less of a mess, are sweeter, and have a longer shelf life. They are easier to eat, and to use in recipes. There is no significant difference health-wise, however, so slobber away if you prefer.

Chunk it. Fast and Portable!

Cutting watermelon into convenient chunks is fast and easy. Eat at home or toss in a “to-go” container to take to the office, the beach or soccer practice. Just cut a grid pattern on the surface of the fruit. Cubes will tumble out, ready to eat.

  • 1. Take a quarter watermelon and lay it on the rind with the interior facing up.
  • 2. Place the knife about 3/4 of an inch down from the peak of the wedge. Holding the knife parallel to the far side of the fruit and starting at edge of rind, cut a horizontal line through the fruit all the way down to the rind.
  • 3. Next, place the knife blade 3/4 of an inch lower and make the same cut. Repeat. Next, turn the fruit to the other side and make the same horizontal cuts.
  • 4. And last, starting at the edge of the rind, make vertical cuts 3/4 inch apart all the way across.
  • 5. Remove cubes and serve.


Watermelon RecipesWatermelon Yogurt Mint Smoothie

1-2 cups seedless watermelon chunks
1 tbsp. Honey
1 tbsp. Fresh mint or leaves for taste
1 cup lemon yogurt
Dash cinnamon

Puree the watermelon, honey and mint quickly—do not over blend. Blend in the yogurt and cinnamon until smooth. Serves 1-2 people.

Watermelon Crab Cups

6-8 watermelon cups (read instructions below)
1/2 cup mayonnaise
1/2 cup sweet pickle relish
1 tsp. minced fresh dill
1/2 cup chopped celery
1/2 cup chopped scallions
2 hard-boiled eggs, chopped
1 lb. Cooked crabmeat, rinsed

Make the watermelon cups by cutting 3-inch tall and 3-inch wide cylinders of seedless watermelon. Hollow them out to form ‘cups.’ Once the cups are made, make the filling by mixing together the mayonnaise, relish, dill, celery, scallions, and hard-boiled eggs. Fold in the crab. (Tuna or eggs salad can also be used) Fill the watermelon cups and serve. Makes 6-8 servings.

Watermelon Champagne Sangria

2 cups chopped seedless watermelon
1 seedless orange, peeled and broken into sections
2 bananas, peeled and sliced
1 cup seedless grapes, cut into halves
1 bottle dry champagne of choice

Gently toss the fruit together and divide among champagne glasses. Pour the champagne over and serve. Makes 6 drinks.

Grilled Shrimp w/Watermelon Lemongrass Glaze

2 tbsp. vegetable oil
4 cloves garlic, minced
1 tbsp. minced fresh ginger or 1 tsp. ginger powder
2 tbsp. minced fresh lemongrass or 1 tsp. dry lemongrass, shredded
1/4 cup extra dry vermouth
2 tsp. soy sauce (optional)
1 cup watermelon, pureed
1/2 cup sugar
2 lbs. raw shrimp

Make the glaze by heating the oil in a 2- or 3-quart saucepan over medium high heat. Sauté the garlic, ginger, and lemongrass. Reduce heat to low and stir in the remaining ingredients (except for the shrimp). Divide the mixture in two, setting aside one half for serving as glaze, and the other for basting or marinating the raw shrimp. Do not mix marinade with the glaze to avoid contaminating the glaze/drizzle. Cook shrimp. Pour remaining glaze over and serve. Makes enough glaze for 2 lbs. of grilled shrimp serving 6-8.

Believe it or not, there is a website for watermelons:

All the information above was brought to our attention courtesy of The National Watermelon Promotion Board. / Issue 148 - September 2018
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