Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 20: Watermelon
Chef Cyndie: The watermelon is about 92 percent water, hence its name water- melon.  They are a great hydrator after physical activity and high in potassium too.  They are available today with or without seeds, and NOOOOO if you swallow the seed a watermelon does not grow in your tummy.
If you want to be sure your watermelon is a good one, look for the underbelly to have a creamy yellow spot on it from where it sat on the ground and ripened in the sun.  With watermelon, the ears know; a ripe watermelon will give a hollow sound when slapped, the rind will be dull rather than shiny, and just barely yield to pressure. 
We are going to prepare the watermelon in several different ways.  First, we are going to make watermelon wedges with the rind on.  Remember, always rinse your melon well before cutting into it.
Using a sharp chef’s knife, cut the melon in half, then cut the halves into quarters. Lay the half on its side and cut into wedges of desired size.
If you want to serve watermelon cubes, there are 2 options to remove the rind.
One option is to cut each end off of the melon.  
Stand the melon up and just like the cantaloupe, cut away the rind making 20 degree turns.  Now that the rind is removed, cut the melon in half, then cut the half into 2 to 3 slices.  Lay the slices flat on the cutting board and make several cuts lengthwise.  
Finally, turn the slices and cut the watermelon into dices.
The other option is to cut the watermelon into quarters with the rind intact.  Then using a chef’s knife, remove the red flesh from the rind by cutting between the white rind and red watermelon flesh.
Ripe, red watermelon is a treat most students will love.  Chef Cyndie says keep slicing up and serving fresh fruits and vegetables to keep Florida students healthy.