Watermelon Slices

Instructions

1. 1

   Chill the Seedless Watermelon Chilled in the refrigerator for at least 2–3 hours before serving, or overnight if possible. A cold Watermelon is dramatically more refreshing than a room-temperature one.

2. 2

   Rinse the outside of the Watermelon under cold running water and pat dry with a clean towel. Even though you won't eat the rind, washing the outside prevents any surface bacteria from being transferred to the flesh by your Knife.

3. 3

   Place the Watermelon on a large, stable Cutting Board. Using a large, sharp Knife, slice off about 1 inch from each end of the Watermelon so it sits flat and stable.

4. 4

   Stand the Watermelon upright on one of the flat ends. Slice straight down through the center to cut it in half lengthwise. Then place each half cut-side down and slice in half again to create 4 long quarters.

5. 5

   Take each quarter and slice crosswise into individual triangular slices about 1 to 1.5 inches thick. This creates the classic, easy-to-hold Watermelon slice shape with the rind as a natural handle.

6. 6

   Arrange the slices on a large serving platter. If desired, squeeze fresh Lime juice over the top, add a very light pinch of Flaky Sea Salt (which amplifies the sweetness), and scatter a few fresh Mint Leaves for color and aroma.

7. 7

   Serve immediately and keep cold. If serving outdoors, place the platter over a tray of ice to keep the slices chilled. Store any leftovers tightly covered in Plastic Wrap or in an Airtight Container in the refrigerator for up to 3 days.