Community Newspaper Special Sections Bergen County Fall Dining Guide | Page 38

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2016 FALL DINING GUIDE

CARVING TIPS

• Prior to carving, read through all of the directions.
• Cuts are easiest when the watermelon is at room temperature. Once your handiwork is complete, chill the carving and
contents before serving.
• After drawing your design on the rind, insert toothpicks in
key places to guide your cuts.
• A sharp knife with a pointed tip makes the easiest,
cleanest cuts.
• Remove excess flesh in large pieces, when possible, to allow
for easier melon ball or cube creation.
• Use round toothpicks or skewers to attach pieces to your
design as flat toothpicks are not strong enough to bear the
weight or stand up to the thickness of the rind.

CHOOSING A WATERMELON

With a thick rind covering the fruit inside, you may wonder
how to choose the best watermelon at the market. Here are
some tips for picking the perfect one:
• Look it over. Look for a round, oval or oblong shaped
watermelon that is free from bruises, cuts or dents.
• Lift it up. The watermelon should be heavy for its size. On
average, a 5-pound watermelon yields 15 cups of edible fruit.
• Turn it over. The underside of the watermelon should have a
creamy yellow spot from where it sat on the ground and
ripened in the sun.

MUMMY
SUPPLIES AND TOOLS:
Oval or round seedless watermelon
Cutting board
Kitchen knife
Small bowl
Dry erase marker
Paring knife
Melon baller, fluted or regular
Scoop
Assorted peelers
Cheesecloth
Straight pin
Battery-operated candle or light
Candy eyeballs or blueberries
Wash watermelon under cool
running water and pat dry.
On cutting board, place
watermelon on its side a