In hot weather people naturally turn to fruit rich in water, which helps keep the body hydrated and cool. Top of the list is watermelon. A cold slice of watermelon straight from the fridge is a moment of relief on a hot day, and its sweet taste and juicy texture banish tiredness at once.

But the black seeds spoil the pleasure. Getting seeds in the mouth with every bite is simply annoying, for adults as well as children. Picking out the seeds can take half the time spent eating, and some people eat less watermelon to avoid the bother.

There is a simple and effective Japanese technique for this that has become popular on social media. Cut this way, you do not have to pick the seeds out one by one; they come away together as you cut.

First place the watermelon on a firm, flat surface and cut a little off the top and bottom. This keeps it steady so it does not move while you cut, making the whole process safer and easier.

Next cut the watermelon in half through the middle. Look closely at the red flesh and you will see some faint lines. These usually form a triangular pattern, and this is where most of the seeds are. Understanding this pattern is very important, because you will cut according to it. If you follow these lines correctly, the seeds will not scatter but will stay in a set line.

Now cut the watermelon into triangles following those faint lines. Cut this way, the seeds will appear in a row along one side of each piece, so there is no need to hunt for seeds in every piece.

Along the edge of each triangular piece you will see a clear line of seeds. Gently lift this part off with a spoon or knife. In just a few seconds all the seeds come out, leaving you with clean, seedless pieces of watermelon.

This Japanese technique not only saves time but makes eating watermelon more enjoyable, and without the chore of picking out seeds it becomes much more relaxed.

Sources cited in the original: Kitchen Princess Bamboo, Good Food.

Source: Jagonews24. First published in Bengali on The Agro News.