Place the watermelon on a large cutting board, and using a sharp chef's or slicing knife, trim off the rind at the stem and opposite end.

Rotate the watermelon to sit on one cut end with the other cut end facing upwards.

Slice down from the top to the bottom, removing a strip of rind, then rotating and continuing around the melon until it is peeled.

Cut closely to remove just the white and green while sparing as much of the melon as possible.

Save the rind to make watermelon rind pickles, or give your chickens (or compost bin) a treat if you have them!

Slice your watermelon in half lengthwise, then lay the flat cut ends down on your board.

Cut down to make semicircle slices that are 1/2"-1" thick (I like 3/4" slices but you can make them thinner or thicker according to your preferences).

Stack several of the slices flat on the cutting board, and cut across the slices to make sticks (similar to a batonnet cut).

I make mine approximately 3/4" square across and about 4" long.

You can also cut large diced chunks of melon to serve in as a fruit cup or add to salads.

You can refrigerate the sliced watermelon for up to 4 days, but do not salt until serving or the fruit will be soggy and lose moisture.

Arrange your "fries" or diced melon on a platter or individual plates and sprinkle lightly with the lime salt.

Variation: Sprinkle the melon lightly with ground guajillo chile powder or a blend of ground chiles to add a spicy kick!

Serve with additional lime salt on the side for guests to sprinkle on or add to other dishes!