Watermelon or Watermelon - 5 ways to cut it

If you say "SUMMER" I think of: sun, sea, ice cream and fresh fruit! In particular, with watermelon: the summer fruit par excellence, thirst-quenching, refreshing and a friend of well-being! The problem with watermelon is this: how can it be served? Cutting or portioning this fruit is not always that simple: so today we will discover 5 methods for cutting and serving watermelon!

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 33 KCal Calories per serving

• Ingrediants

  • 5 kg of watermelon

  Materials Needed

  • Slice watermelon
  • Long blade knife
  • Scavino

  Preparation

  Some information on watermelon
  In botany, the watermelon (or watermelon) is called Citrullus vulgaris or, according to a "other binomial classification, Cucumis citrullus. It is a false fruit that is low in calories (16 per 100 g). Watermelon is rich in water, carotenoids (Vit A) and minerals; due to the abundance of potassium, this fruit is an ally in the fight against hypertension.
  Watermelon has purifying and diuretic properties (which is why it is useful against water retention), remineralizing and antioxidants. Furthermore, thanks to the presence of citrulline, watermelon has potentially aphrodisiac properties: citrulline is a non-essential amino acid capable of promoting dilation of blood vessels. However, this substance is concentrated in the white part of the fruit (often eliminated).

  1. CLASSIC CUT OF WATERMELON. Wash the watermelon to remove any traces of earth and dirt. Place the watermelon horizontally on a surface: with a knife, cut the part of the stalk and the opposite part so as to create two smooth surfaces. Now, arrange the fruit vertically, placing one of the two cut sides directly on the work surface With a long-bladed knife, cut the watermelon in half, taking care to create two equal parts. Cut the watermelon into wedges (lengthwise); slide a short blade knife along the pulp, in order to separate the red part from the white part. Once the slice is obtained, cut the pulp into triangles. Serve the triangles of watermelon directly on the peel, alternating the slices to create a boat (same presentation used to serve the pineapple). This method is very suitable for small watermelons (baby watermelons) and for medium sized round watermelons.
  2. CUT WITH WATERMELON SLICER. Wash the watermelon to remove soil and dirt. Place the watermelon horizontally on a surface and cut it in half to obtain two equal sections. Insert the special tool (watermelon slicer) with the curved part facing upwards, inside the pulp, near the narrowest part of the fruit : pushing the tool deeply, draw the slice. Remove the tool and repeat the operation until you reach the opposite end of the fruit. At this point, turn the tool so that the curved part is facing downwards: introduce the tool and, using it as a pliers, take the slice and serve on a plate. This method is suitable for serving all types of watermelon.
  3. CUT WITH THE SCAVINO. After having washed and cut the watermelon in half, you can dig the pulp with a digger to obtain many small balls, as we have seen in the preparation of the melon. The watermelon balls are very beautiful to look at and easy to serve, perfect for fruit salads of fruit, skewers or cocktails.
  4. SMALL SLICED CUT (WITH PEEL). Wash the watermelon and cut it in half to obtain two equal sections. Place one half on the work surface, placing the pulp downwards. Carefully, cut the skin first, then cut the pulp as well and obtain regular slices 2-3 wide cm: it is advisable to start from the petiole side towards the opposite side. If desired, the slices can be cut in half or quarters. This method is ideal for oval watermelons.
  5. COMPLETELY PEEL THE WATERMELON. Wash the watermelon and cut it in half to obtain two equal sections. Place one half on the work surface, placing the pulp down. Using a sharp knife, remove the peel from the watermelon, taking care to remove the green part and the white part. Cut the pulp of the watermelon into slices to obtain half-moons or into smaller pieces. This method is adaptable to any type of watermelon.

  The anti-waste idea
  The watermelon peels can be recovered: the white part can be removed from the green peel and reused for very special jams!

  Alice's comment - PersonalCooker

  Watermelon is a very versatile food: it is perfect to serve as a healthy snack, but it can also be used to prepare cocktails (eg watermelon), tasty sorbets or alternative salads!

  Nutritional values ​​and Health Comment on the recipe

  L "Watermelon or Watermelon is a product that belongs to the VI and VII food groups.
  It is a fruit rich in water, potassium, vitamin C and carotenoids (pro vitamin A).
  It has a very low energy intake, mainly provided by simple carbohydrates (fructose), while proteins and fatty acids are marginal.
  It does not contain cholesterol and fiber is scarce.
  Watermelon or watermelon lends itself to any diet, including nutritional therapies for overweight and metabolic diseases.
  It has no contraindications in the diet of celiac, lactose intolerant, vegetarian and vegan.
  In the past it was believed that watermelon seeds could harm diverticula by originating diverticulitis; today this belief has been almost totally abandoned.
  Some don't digest it properly.
  The average portion of watermelon or watermelon is about 150-250 g (50-80 kcal).