It’s summer and watermelon time. I know how to pick a good one (pro tip: a good greengrocer who has preselected the best batch on wholesale market). Then I cut myself a nice fat slice - and the problem starts. I am not a fan of watermelon seeds.
I grew up with watermelon served in wedges and then eaten by slicing off bite-sized chunks with a paring knife, removing the seeds as they appeared. But I would prefer to pre-cut the whole fruit in chunks, ready for portioning and then eating with just a fork or spoon.
No matter how I cut, there will always be seeds in the chunks and by the time I am done poking around with a paring knife, the pieces look like a crater landscape and there will still be some seeds left. Or I get small pieces floating in a lot of juice. Now, at home I can spit out the remaining seeds, but in the office, I’d rather spare my desk neighbor.
So how can watermelon be cut and deseeded cleanly and efficiently?
“Buy a seedless watermelon.” is explicitly excluded as an answer. Let’s focus on handling watermelons with seeds.