1 medium Watermelon (approx. 10-12 lbs)

2 tbsp Fresh lime juice

½ tsp Sea salt

10-12 Fresh mint leaves, thinly sliced

½ cup Feta cheese, crumbled (optional)

2 tbsp Balsamic glaze (optional)

1. Prep: Wash the watermelon thoroughly under cold water. Pat dry.

2. Cut: Place on a stable cutting board. Trim off both ends to create flat surfaces.

3. Rind: Stand the watermelon upright and carefully slice off the rind in vertical strips.

4. Slice: Lay the watermelon flesh on its side and cut into 1-inch thick rounds or wedges.

5. Season: Arrange slices on a platter. Sprinkle with lime juice and sea salt.

6. Garnish: Top with fresh mint leaves. If desired, add crumbled feta and a drizzle of balsamic glaze for a sweet-savory twist.

Pro-Tips:

• Look for a creamy yellow spot on the bottom of the watermelon; this indicates it rested on the ground and ripened in the field.

• Chill your watermelon in the refrigerator for at least 2 hours before slicing for the most refreshing experience.

• If serving for a party, use a melon baller to create uniform spheres instead of traditional slices.

Variations:

• Spicy: Omit the feta and glaze, and sprinkle the slices with chili powder and extra lime juice.

• Watermelon Salad: Cube the slices and toss with cucumber, mint, and feta for a refreshing salad.

• Skewers: Thread watermelon cubes onto skewers with grapes and pineapple for a colorful party snack.