When the temperature’s blazing, nothing is more refreshing than watermelon. But when the watermelon craving hits (and yesterday, it hit three times), I don’t want to have to cut and seed and chunk. That’s why I buy small seedless melons, peel them and cut them into cubes as soon as I get them home. With this easy method, that takes only about 5 minutes.

1. First, cut a thin slice off the top and bottom of the melon, removing the rind but as little as the flesh as possible.

2. Next, stand up the melon, with a cut side on the cutting board. Using a chef’s knife, cut off the rind, following the curve of the melon.

3. Slice the melon, cut the slices into long strips, and then cut the strips into cubes. That’s it — you’re done.

For ease of cleanup, I put my cutting board on a layer of paper towels. Also, you can cut the rind off a cantaloupe the same way. Once you’ve removed the rind, cut in half crosswise, then use a spoon to scoop the seeds from the cavity. Return to the cutting board and cut into slices or cubes.

And if all that chopping made you thirsty, try this recipe from the National Watermelon Promotion Board:

Watermelon Cherry Mojito

Yield: 1 serving

Leaves from 3 fresh mint sprigs, chopped
1/4 cup pureed fresh watermelon
1 teaspoon cherry syrup
3 tablespoons fresh lime juice
2 ounces light rum
Chilled sparkling water
1 sugar cane stirrer
1 lime wedge

Press the mint with the back of a fork to coat the inside of the glass. Leave the mint in the glass. Add the watermelon puree, cherry syrup, lime juice and rum. Stir well. Top with ice. Top off the glass with sparkling water or club soda. Add the sugar cane stirrer and lime wedge to the glass and serve.