Summertime in Texas means watermelon season! These plump, plus-sized fruits are in stock big-time at H-E-B. Chef Belinda with Cooking Connections offers up some great tips on how to choose and carve the juiciest, ripest melon of the bunch. Whether you’ll be shopping for a personal-sized melon or a whopper for a big crowd, there are a few ways to make the selection process simple, not rocket science!
First, the “thump” test. This is done by thumping the top of the watermelon. You want a “rich” thump, not a light thump. Unripe melons will usually have a tighter, ringing, or hollow sound.
The next thing you want to account for is the field spot—the part of the watermelon that actually rested on the ground. A dark yellow field spot is ripe; a light yellow needs more time.
Another helpful pointer (and one that may seem counterintuitive): Avoid shiny watermelons. Look for those with a nice dull coloring on the skin.
In terms of weight, a melon that is heavy for its size has generally retained excess water—the more, the juicer!
Lastly, choose the right knife for the job, then get to work! Watch the video to mimic Chef Belinda—she’s the expert and demonstrates her technique. Begin by trimming off the top and bottom. Regardless of the type of cut you desire (wedges, cubes, spears), you’ll want to start by trimming the rind off top to bottom. (And don’t forget to save some for pickled watermelon rinds!) Plank-shaped watermelon spears, for example, require nice, long diagonal cuts. Try serving them on a platter with fresh chili seasoning, lime juice, and salt. Yum!
Click here and here for some inventive watermelon recipes!
[…] This super-juicy fruit enhances an appetizer or a salad, just as it can a cocktail or dessert. I asked some of my chef friends for some helpful tips on how to go about choosing and carving the best watermelon of the bunch from your local grocer. You can see those tips here.http://goodtaste.wpengine.com/2013/06/how-to-cut-a-fresh-watermelon-for-summer/ […]