Hi, I�m Chris Tavano for Tundra Restaurant
Supply. In today�s episode, I�m going to show
you how to prep a couple summertime fruits. Here, we�ve got a nice watermelon. The first thing, I�m going to show you how
to pick out a decent watermelon. There�s a lot of backseat driver methods
on the way to do this. Obviously, a lot of people talk about a lighter
skin belly compared to the rest of the outer shell itself. Pretty much, that�s where it was sitting
on the ground. A nice white belly is good. You always want to think about that hollow
sound. Also, keep in mind, the most important part you want a smaller
watermelon that weighs a lot weight. The reason why is it means it�s juicy. Now we�re going to show you how to peel
it. Here, I�m just going to cut it in half first. A little straighter cut would�ve probably
helped. Nice and bright. I love the color contrast
of watermelon. This first one, we�ll put here. Now we�re going to cut out our little slices
first. With the rind in place � You may be thinking
“why?” Well, one it�s easier. Two, it�s more safe. These rinds are thick, and the watermelons
are big balls that just slide around. Now that we�ve got our nice cross-section
slices, it�s much easier to just peel away that
rind. There you go. The nice thing about peeling a rind like this as opposed to some other methods, which I will show you here in a second as
well, is that you�ll be sure that you don�t
get any of that white, tough, tasteless green rind inside your watermelon. You have pure juicy flesh in there. Once you have these cross-sections, it�s
just so simple to dice to whatever size you need, or want or want to present on your plates. Here�s another method on how to peel the
rind off your watermelon � Much like you would a cantaloupe, although
this rind�s a lot thicker. It�s nice and easy. You can see where you�ve
been. It�s the same way you�ll prep an orange
or a lime or a lemon to be segmented. The key to peeling melons this way, or even orange and citrus for segmenting, is you don�t want to peel off too big of
a section. Otherwise, you�re going to be ripping off
more edible flesh than you really want to. I�m just trying to follow that line that
we see right here, right between red and white. We just stay right behind that line. Then you can clean up a couple of other little
spots of the white rind that you may have missed. We just chop off the top. Now you�ve got your whole dome watermelon. We can slice and dice it like we just did
earlier. I�m Chris Tavano for Tundra Restaurant Supply, and that�s how you dice a nice juicy watermelon. Please comment below if you�ve got any further
questions, or call our sales floor directly. Please subscribe!