Cutting a watermelon into quick-bite sticks takes a how-to plan, a large sharp knife, and a strong arm. The result is a super-easy way to eat watermelon, plus it provides lots of surfaces to flavor different ways.
1 medium-size round watermelon, washed
Limes, flaky sea salt, chili powder, and/or Tajin*
Go from this . . .
To create the pick-up sticks:
Put the washed, round watermelon on a cutting board and cut it in half.
Place one of the halves flat-side down on the cutting board. Cut the half into about 1-inch-thick slices; each slice will be shaped like a half moon. Discard the two end pieces, as they’ll mostly be rind.
Slowly, and with care, turn the watermelon 90 degrees on the cutting board (or turn the cutting board 90 degrees). In this position, cut the half melon into about 1-inch-thick slices. (If you think of the first slices as having been cut north to south, these slices will be cut east to west.) There will be a crosshatch of cuts, creating lots of pieces of watermelon. [Depending on the number of pieces you need, cut the other half of the watermelon the same way, or save it for a future use.]
Separate the crosshatched pieces into sticks and place them on a serving plate. Serve the watermelon pick-up sticks along with several possible seasonings (see below).
Seasonings to accompany the watermelon pick-up sticks:
Make several of the following available:
- lime juice and/or lime zest
- flaky sea salt
- chili powder
- Tajin* (pronounced tuh-heen, a Mexican seasoning mix combining lime, chili, and salt)
-With thanks to Real Simple and the website Once Upon a Chef
Recipe tested by Ellen Ficklen; email questions to email@example.com