Seven Steps to Cutting a Watermelon

Cutting is easy and trouble-free and shrink is minimal when you practice proper sanitation methods and c utting procedures.

• The proper uniform for anyone working in the cutting room are rubber gloves, a hair net and a clean apron.
• One day prior to cutting, store melons at 46ºF.
• When ready for cutting, wash each whole melon with detergent and rinse with water.
• Soak the watermelon(s) for two to three minutes in a water bath containing 200 ppm free chlorine.
• Cut on a stainless steel surface that has been properly sanitized.
• Utensils also need to have been sanitized.

1. Cut off both ends of watermelon.
2. Slice lengthwise into four quarters.
3. Separate flesh from rind using two lengthwise cuts.
4. Cut quarter in half with a horizontal slice.
5. Secure both pieces and cut in one-inch vertical strips.
6. Trim to one-inch cubes.
7. Scrape into rigid plastic containers and seal with tight-fitting lids.

The proper holding temperature for fresh-cut watermelon in plastic containers in between 37º-39º F. If containers are displayed on ice beds, make sure that the containers are embedded in the ice, not sitting on top. Exposed containers warm quickly to room temperature, reducing shelf-life to less than one day.