Watermelon is fun, refreshing, and always a hit at get-togethers with family and friends - especially during the summertime when the parties, BBQs, and pool days start stacking up. Want to wow your family with something jawesome? 🦈 Try carving your own Watermelon Shark! Don’t worry - it’s not as scary - or hard as it sounds. This DIY watermelon is great for birthdays, ocean-themed parties, or just because. It’s a cool treat that gets even cooler when you turn it into a shark! And with World Ocean Day and National Ocean Month in June - plus Shark Awareness Day and Shark Week in July - it’s the perfect time to dive into this fun project. Here's how to make your own and impress your kids and guests!
🎶 Baby shark, doo, doo, doo . . . 🎶
Sorry about that - I got a little carried away.
The inspiration for this watermelon shark came from a family pool party. My dad handed me a watermelon and jokingly said, "Slice it up and make it into a shark's head."
Challenge accepted!
As it turns out, watermelon carving - or watermelon art, as I like to call it - is much easier than it looks. Every time I make one, people assume it took hours, but it's actually a simple project that's guaranteed to impress family and friends.
Ready to get carving? Here's how to make your own watermelon shark!
Baby shark watermelon carving
What you need:
- 1 ripe, juicy watermelon
- 2 blueberries or black grapes
- Cutting board
- Large bowl
- Large slicing knife
- Paring knife
- Potato peeler
- Melon baller
- Toothpicks
- Serving platter
 |
The numbers on the diagram correspond to the numbered directions below.
Directions:
- Set the watermelon on a cutting board with the vine side to the right. Holding the watermelon and starting at the top left, use your slicing knife to cut an acute angle towards the center of the watermelon. This will serve as the base of your shark head, so you will want to make sure it stands up on your cutting board at an angle. - If it falls over, your angle is too sharp, and you need to trim a little off the bottom - Slice the watermelon from that cut and put it in the bowl; set the rind aside.
- With your watermelon sitting on its new flat side, find the original center of the watermelon - where it disconnected from the vine - and measure down about an inch. From there, cut a 45-degree angle out to serve as the shark's mouth. Pull out that chunk of watermelon, slice the pieces of watermelon from it, place in bowl and set rind aside.
- Using your slicing knife, cut out the watermelon from the top and bottom of the shark's mouth. You will have to turn over your watermelon to remove the remaining fruit completely. Place in bowl.
- By now you should have a watermelon rind that is angled on the bottom with an open gap at the top. Take your potato peeler and use it to remove about an inch of the green rind on the top and bottom of the #2 cut so the area around the mouth is white.
- Switching over to your paring knife, start at one end of the mouth and cut triangles in your now white rind to make teeth. Repeat for top and bottom.
- Use the melon baller to scoop out the rind where you want the eyes to go. Break a toothpick in half, stick it in the socket, and slide a blueberry on top. Repeat for other side.
- Cut a triangle out of one of the rind pieces you set aside. Use toothpicks to attach this as the fin.
- Place the completed shark head on a platter and fill it up with the sliced or balled watermelon.
Fill your shark with watermelon and serve! If you happen to start singing Baby Shark while carrying it to the table . . . well, we won't judge. 🦈🎵
Original article by Emily Papa, publisher of Macaroni Kid South Hills of Pittsburgh. Updated for Macaroni KID Conejo Valley - Malibu - Calabasas
🍉 Love watermelon? Don't miss our Ultimate Watermelon Guide packed with fun facts, delicious recipes, helpful tips, and a fun watermelon-themed storytime.
🦈 Ready for more jawesome family fun? Subscribe to Macaroni KID Conejo Valley - Malibu - Calabasas and get fresh ideas for local events, recipes, crafts, and family fun delivered to your inbox each week.
