How to make the most out of watermelon
What’s better than a crisp triangle of watermelon to munch on as a fresh summer snack. As Aussies, this tradition starts early on in life. But our relationship with watermelon has now blossomed into something far more fruitful than a simple slice. Here’s how to make the most out of watermelon in sweet and savoury recipes.
We now love this summer fruit in Mediterranean-style salads, as a refreshingly sweet pizza base, as a quick and easy appetiser and more.
See below for our ultimate seasonal guide to all things watermelon, including how to cut and store this wonderful fruit.
When is watermelon in season in Australia?
While you can usually find watermelon throughout the year in Australian green grocers, it is at its seasonal peak from October to February.
How to cut watermelon
If cutting a large watermelon, it's important to use the right tools. Use a large, sharp knife. Place the watermelon on its most steady side before beginning to slice, if required, place a folded wet tea towel on your board to help steady the watermelon.
- Cut the whole watermelon in quarters
- Working with one quarter at a time, cut the melon into 2 cm wide slices. Serve as is, or to dice;
- Lay individual pieces of watermelon on their flat side
- Cut away the green rind carefully by drawing the knife close to the white rind - you can use a smaller knife for this
- Chop melon into cubes and enjoy
What’s the best way to store watermelon?
Whole watermelons can be kept at room temperature for a few days, but will keep better in the fridge. Once cut, watermelon should always be stored in the fridge. Wrap the cut side tightly with cling film. Try to replace the cling film each time you re-wrap your watermelon.
Store cut pieces of melon in an air-tight container in the fridge.
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