Watermelon Recipe
Make Watermelon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole fruit
Optional accompaniments
Method
Preparing the watermelon
Wash and stabilize
Rinse the watermelon under cool running water and scrub gently to remove any dirt. Pat dry with a clean towel. Place the watermelon on a large cutting board.
Halve and quarter
Using a large, sharp chef's knife, cut off a thin slice from one end of the watermelon to create a flat, stable base. Stand the melon on that flat end and slice down through the center to halve it. Place each half cut-side down and slice again to make quarters.
Trim rind and cube
Take one quarter and run the knife between the red flesh and the rind to remove the flesh in one long piece. Lay the flesh flat-side down and cut into 1-inch thick slices, then cut those into 1-inch cubes. Repeat with remaining quarters until all flesh is cut into cubes. Alternatively, you can use a melon baller to make spheres.
Chill (optional)
If the watermelon is not already cold, place the cubed watermelon in the refrigerator for 15–30 minutes to chill before serving. Drain any excess juice before plating.
Serving suggestions (optional)
Simple chilled wedges
For a casual presentation, cut quarters into 1–2 inch thick wedges with rind intact and serve chilled on a platter. Provide napkins or small plates—watermelon is juicy.
Watermelon salad with feta & mint
In a large bowl, combine 6 cups (about half the cubed melon) of watermelon cubes with crumbled feta (0.5 cup) and torn mint leaves (8 leaves). Zest and squeeze the whole lime over the salad, drizzle with 1 tablespoon extra-virgin olive oil, and gently toss. Finish with 1/4 teaspoon sea salt and a light dusting of 1/4 teaspoon chili powder for a sweet-salty-kick contrast.
Chili-honey lime dressing
Whisk together juice of the zested lime, 1 teaspoon honey, and a pinch of chili powder (adjust to taste). Drizzle over watermelon cubes for a bright, sweet-spicy finish.
To store leftovers
Place unused cubed watermelon in an airtight container and refrigerate for up to 3 days. Keep juices in the container to maintain moisture. Do not freeze if you plan to keep texture; frozen watermelon is best for smoothies.