Chef’s Roll has partnered with the National Watermelon Promotion Board and a couple of our favorite chefs to experiment with innovative uses of watermelon flavor and preparation techniques in culinary applications. Check out these videos and visit Watermelon Board for more.

Watermelon Techniques

 Below, Chef Mikel Anthony demonstrates several skillful yet simple procedures to prep watermelon so you can make the most of your watermelon.

Cutting Watermelon Cubes

Cutting Watermelon Wedges

Watermelon Juice & Puree

Watermelon Rind Cuts

Innovative Watermelon Dishes

Chef Karrie Hills, Exec Chef of The Red Door Restaurant & Wine Bar and The Wellington Steak & Martini Lounge, and Chef Joshua McFadden, James Beard Award winning author of Six Seasons: A New Way with Vegetables , have each created three unique and innovative dishes that highlight a variety of watermelon formats; from cubes and wedges, to juices and rind, and more! Scroll below to watch all six incredible watermelon dish creations. 

Grilled & Compressed Watermelon in a Korean Marinade with Cucumber Salad 

Frothy Watermelon Lassi with Watermelon Jerky, Fresh Watermelon Wedge, Hemp Hearts, and Mint 

Watermelon Rind Latkes topped with Crème Fraiche, Smoked Salmon, and Watermelon Brunoise 

Watermelon Granita topped with Chive Oil, Maple Tamari Glaze, Pickled Watermelon Rind, and Fermented Honey

Grilled Watermelon Ceviche with Serrano Peppers, Fried Plantain Chips, Micro Cilantro, Lime, Beet Power, and Citrus Zest

Watermelon Salsa Boraccha with Skirt Steak, Queso Cotija Chamuscado, Toasted Cumin Seeds, Pickled Tomatillo, and Blue Corn Tostadas


For more information, visit