You know the trick to evenly chopping an onion, which calls for carefully slicing it in different directions? Slightly tweaked, the technique works wonderfully with watermelon, too.
It results in long watermelon “pops” rather than the thick, nostalgia-inducing wedges to which we’re accustomed. (Those are satisfying to chomp into, sure, but they can be messy affairs.) The video above schools you about how it’s done. Eat ‘em as they are, or dress the pops in honey, lime juice, salt, pepper, and (if you’re feeling saucy) a dash of schnapps.
This nifty trick makes watermelon—which is chock-full of vitamins A, C, and potassium—even easier to scarf down, and that’s huge: The value getting your five servings of fruits and veggies a day has never been more certain.
So go forth and slice! Watermelon pops for all!
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