These easy, refreshing watermelon recipes are the perfect way to put summer’s best fruit to good use! Plus, I share my secret for how to cut watermelon without the sticky mess.Email Me the Recipe! Please enable JavaScript in your browser to complete this form.Email Address *OptionsSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you Well Plated emails.You can unsubscribe anytime.

Have an account? Log In.Summer is an easy, breezy time of year—until it’s time to cut the giant watermelon that’s been sitting on your counter all week.If, by the time you’re done slicing and dicing, you’ve got watermelon juice dripping from your countertop, down the cabinets, onto the floor, and you’re nursing a wicked cut on one (or more) finger(s), I have to tell you: you’re doing it wrong.

The BEST Way to Cut Watermelon So before we dive into the watermelon recipes—yes, they’re coming soon!—let me tell you about the game-changing way I’ve learned to cut watermelon when I want to remove the rind for recipes and for snacking.Slice the WHOLE watermelon in half.You’re going to do this right down the middle, not through the stem.

Cut off the stem end and blossom end.Set one half on a cutting board with the cut side down.  Slice off the rind, holding the knife at a slight angle to cut away all the white parts.Cut the now de-rinded (is that a word?) watermelon into slices, then cut

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