Watermelon Recipe
Make Watermelon Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole Fruit
Optional Serving & Garnish
Tools & Extras (not eaten)
Method
Prepare and Cut
Wash and stabilize
Rinse the outside of the watermelon under cool running water to remove dirt. Pat dry. Place the watermelon on a large cutting board.
Halve
Using a sharp chef's knife, cut the watermelon in half lengthwise to create two stable halves.
Quarter
Place each half cut-side down and cut each half in half again lengthwise to make quarters.
Slice rind off
Take a quarter, place it cut-side down. Run the knife between the flesh and the rind to remove the rind in one or two passes, working from one end to the other. Repeat for remaining quarters.
Cut to desired shape
For cubes: lay each rindless quarter flat and slice crosswise into 1-inch slabs, then cut those slabs into 1-inch cubes. For wedges: instead of removing the rind, slice each quarter into 1-inch thick wedges. For balls: use a melon baller to scoop uniform spheres from the halved melon flesh.
Collect
Transfer cut watermelon pieces to a large bowl or serving platter. If using melon balls, collect them in a chilled bowl to keep cool.
Seasoning & Serving
Mint
Rinse the mint leaves, pat dry, and either chiffonade (stack, roll and thinly slice) or tear leaves into smaller pieces. Scatter over the watermelon.
Lime
Cut the lime in half and juice one half over the watermelon pieces for brightness. Reserve the other half for additional use or garnish slices.
Salt & Oil
Lightly sprinkle the coarse sea salt evenly over the watermelon to enhance flavor. If using olive oil, drizzle about 1 teaspoon evenly across the fruit (optional).
Feta & Pepper (optional)
If serving a savory salad-style dish, crumble feta over the watermelon and finish with a light grind of black pepper to taste.
Tossing and plating
Gently toss the ingredients in the bowl to distribute mint, lime and salt (and feta if used). Transfer to a serving platter or leave in bowl. Serve immediately, or chill for up to 1 hour before serving for cooler fruit.
Storage
Store leftover cut watermelon in an airtight container in the refrigerator for up to 3 days. Avoid adding salt or feta before storing; add just before serving to preserve texture and flavor.