Summertime in Texas means watermelon season! These plump, plus-size 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’re persevering for a personal size, or one that weighs quite a bit more, 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. A melon that is heavy for it’s size has generally retained excess water…the more the juicer.
Choose the right knife for the job and 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. Depending on the type of cut you desire…wedges, cubes, spears you’ll likely want to cut top to bottom. Plank-shaped watermelon spears, for example, require nice, long diagonal cuts. Try serving them on a platter with fresh chile seasoning, lime juice and salt. Yum!
For more great food and wine ideas, head to Goodtaste.tv.