It’s not summer without watermelon, that staple of picnics and poolsides. Here, Seamus Mullen, chef at the Institute of Culinary Education, shares tips for picking, prepping, and making the most of the season’s most refreshing fruit.
Picking the Perfect Melon
“Choose a melon that feels very heavy for its size,” Mullen says. Pay attention to the field spot, the pale spot of the fruit where it rested on the ground while growing: “Ideally, you want it to be creamy white to yellow. The closer it is to yellow, the riper it is.”
Quick Cuts
Smart cuts make quick work of even the heftiest melons: “I like to cut watermelon lengthwise in half, then in half again (into quarters), and then cut down to the rind in 1/2-inch triangles and release them by running my knife along the bottom of the flesh where it meets the rind.”
