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Simple Sliced Watermelon

Slicing and serving a whole watermelon can be time-consuming. To streamline the process, I cut the watermelon in half from end to end, then cut each half the long way into thirds to make six triangular sections. I slice between the flesh and rind the whole length of each section, discard the rind, then cut the melon into 1- or 2-inch slices. I end up with pie-shaped pieces that keep nicely in a covered bowl in my refrigerator, ready for snacking. —Shelby Raines, Alamo, Tennessee

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