Thai Watermelon Carving

Mention watermelon carving to most people in this country, and they'll probably think of a hollowed-out, melon ball-filled watermelon "basket". In Thailand, however, the elaborate carving of watermelon and other fruits and vegetables is a long-standing and respected tradition that dates to the 14th century, when the art evolved in the court of King Phra Ruang. Here, a step-by-step guide gives you perfect instructions for carving like the masters. Back to An Ancient Art »

Carve a small circle into one end of a watermelon. Using a large chef's knife, slice it off.

Cut away the rind in long, downward strokes. Stop several inches above the bottom of the watermelon; this part of the rind will remain intact.

Continue stripping away the rind until the watermelon is white.

Using a small, curved knife, carve a circle into the top of the watermelon.

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Continue to make the line of the circle deeper and wider.

Starting at the circle, gently cut out a ring of heart-shaped petals.

Continue the pattern, gradually making the petals larger.

Carefully carve out smaller, petal-like shapes within each triangle.

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Vary the line of the large triangle to make it slightly wavy.

Continue the same pattern.