Growing up my mom would always keep a huge bowl of cubed watermelon in the fridge during the summer and I would go through it like……. well, WATER. Honestly, I could it eat it for breakfast, lunch, and dinner during the warmer months.The only daunting thing about it all was cutting it. My mom used to pull out a giant plastic bag, like three trays and two knives to accomplish the task and spent forever separating the melon from the rind as best she could… and seeing as I was gorging myself on the stuff she had to do it bi-weekly I’m sure. Amazing lady.
So, when I became a grown-up and it was up to ME to cut the watermelon I kind of panicked. How the HECK am I going to be able to keep up with my watermelon-eating-contest-like pace?? And I figured it out. I know it might seem simple, but I’ve been surprised by the amount of people this tip has helped, so I’m sharing it. If you already know it, or have a method that works for you, ignore this but this is (to me) the most efficient way to get as much of the pink from the white and green.