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How to Carve a Jack O' Melon

(1 Votes)

Go "green" this Halloween and set out a spooky Jack O'Melon, made by carving a watermelon instead of, or in addition to, your pumpkin. Enjoy the healthy bonus of the lycopene-rich watermelon that you scoop out to make your ghoulish decoration.

What To Do:

Easy Watermelon Carving Tips 

  • The whole watermelon should be at room temperature when you carve. The cuts will be easier to make when the watermelon is not cold. You can chill the watermelon in the refrigerator after cutting and before serving.
     
  • Choose a flat work surface on a solid base.
     
  • Cut a small, thin, flat piece from the bottom of the watermelon before carving. This will give you a flat base, making the watermelon more stable when carving.
     
  • Draw the design on the watermelon rind with a fine/medium point waterproof marker or a sharp pencil before you cut.
     
  • For more detailed designs, draw a template first on a sheet of white paper with a marker or pencil.  When finished, transfer the image to the watermelon surface by taping the paper to the melon and tracing along the design’s lines with a pencil, making the design right on the watermelon surface.
     
  • After you’ve drawn the design on the rind, insert toothpicks in key places to use as guides for your cuts.
     
  • For better grip and to help protect your hands, use a new, thick pair of gardening gloves with gripper palms.
     
  • Use a sharp knife with a pointed tip – the sharper the knife, the easier and cleaner the cuts will be. Be careful!
     
  • Consider using a channel knife for certain cuts and for hollowing out larger areas.
     
  • When attaching cut pieces on the watermelon to make your design, use round toothpicks or skewers. Flat toothpicks will often break due to the weight of the piece or thickness of the rind.
     
  • Be creative and have fun!

 Tips courtesy of www.watermelon.org

 

Note

For another sweet and juicy way to use the scooped-out watermelon, try our refreshing Watermelon Lemonade.

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