Have some paper towels handy to wipe up some of the juice. If this is how you’d like to serve the watermelon, skip the next step.
Discard the rinds in a compost bin or save them for pickling if you like.
For example, if you’re adding it to a salad, you might want to have smaller chunks or slivers. And if you’re eating it by itself, larger cubes or rectangles might be more appropriate.
For a bowl of small watermelon chunks, a quick sprinkle with a salt shaker over the entire dish should do the trick. If you’ve added too much salt for your taste, simply scrape it off with your finger or rinse the watermelon piece under running water and try again. Use any type of salt you like: rock salt, pink salt, shaved salt, or regular table salt!
You can also use powdered sugar, but it may create a chalky texture when it comes in contact with the moisture of the melon.
Use enough sugar water to cover all or most of the watermelon chunks. For example, if you have 3 cups (681 grams) of watermelon cubes, you’ll need about 3 cups (710 mL) of water and 3 cups (681 grams) of sugar. Use less sugar if you don’t want to make it super sweet. Serve the watermelon with some mint or basil leaves to add a refreshing or sweet flavor element.
Add a fresh herbs like basil leaf or rosemary for an earthy-sweet flavor. Place the watermelon chunks on top of some fresh spring greens for a sweet and refreshing salad.
Try adding salt and pepper to round out the flavor. Or, if you like spicy foods, add some cayenne or hot sauce!
Feel free to drizzle some honey or chocolate syrup on top for a decadent finish! You can also purchase premade sweet cream at any grocery store.
