About this recipe

The ultimate summer treat — crisp, juicy, perfectly chilled watermelon slices served the classic way. No cooking required, just the simple joy of selecting a great watermelon, slicing it cleanly, and serving it cold. A timeless crowd-pleaser for backyard gatherings, picnics, and hot summer days.

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.