The cutting method below was based on the balance of time and yield.
1. Cut off the ends, providing a base and access to the peel and rind.2. Angle the knife, placing it where the white rind meets the red flesh and following the curve of the fruit, cut off the rind.3. Cut the whole watermelon into disks, width-wise in the desired size of cubes.
4. Lay the disks face down, pushing the smaller disks to one side and cut same size strips in both directions.
Depending on shipping and handling procedures, cut watermelon should hold in refrigeration for 3-7 days. Once a melon is cut, it should be wrapped and stored at 9 – 36°F.
Watermelon are harvested ripe, by hand. If watermelon are received refrigerated do not break the cold chain and continue to store them in refrigeration. Watermelon is best stored between 50 – 59°F, however, 55°F is the ideal temperature. After 2 days at 32°F, watermelons develop an off-flavor, become pitted, and lose color. If received ambient, whole watermelon will keep for 7-10 days at room temperature.
In addition to cutting fresh watermelon, there are also formats of watermelon available such as fresh-cut, juice, and puree.
About National Watermelon Promotion Board
The National Watermelon Promotion Board (NWPB), based in Winter Springs, Florida, was established in 1989 as an agricultural promotion group to promote watermelon in the United States and in various markets abroad. Funded through a self-mandated industry assessment paid by more than 1,500 watermelon producers, handlers and importers, NWPB mission is to increase consumer demand for watermelon through promotion, research, and education programs. The Foodservice Program strives to place more watermelon on menus year-round, offering menu development and promotion support to operators across the country. Watermelon’s health, value, and versatility lend itself to all menus. For additional information, visit https://www.watermelon.org/