Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Start by trimming the top of the watermelon so it will sit flat. Cut the rind off the watermelon and then cut the flesh into pieces roughly 3 – 4 centimeters thick.

Place half of the watermelon pieces into a vacuum seal bag and seal according to manufacturer’s instructions. The melon should turn a vibrant red almost immediately. Allow to sit 10 – 15 minutes before opening.

Taste the regular watermelon alongside the compressed watermelon and report back with your scientific findings!