Before You Start
- Choose a ripe watermelon: Look for a dull (not shiny) surface, a yellow spot where it rested on the ground, and a hollow sound when thumped.
- Wash the watermelon: Rinse the outside thoroughly under cool water to remove dirt and bacteria.
- Use a large, sharp chef’s knife for safe and easy cutting.
Methods for Cutting Watermelon
1. Classic Wedges
- Cut in half: Place the watermelon on a stable cutting board. Cut it in half crosswise (across the middle).
- Cut into quarters: Cut each half in half again, lengthwise.
- Slice into wedges: Lay each quarter flat side down and slice diagonally into 1-inch thick wedges.
2. Cubes
- Follow steps 1 and 2 from the wedge method.
- Remove the rind: Lay a quarter flat side down. Carefully slide your knife between the rind and the flesh to remove the rind.
- Cut into planks: Slice the watermelon lengthwise into 1-inch thick planks.
- Cut into cubes: Cut across the planks to create a grid of cubes.
3. Sticks
- Follow steps 1 and 2 from the wedge method.
- Remove the rind: Lay a quarter flat side down and remove the rind carefully.
- Make checkerboard cuts: Slice 1 ½ – 2 inch wide strips lengthwise down the watermelon. Rotate the quarter and make similar width cuts in the opposite direction, creating a checkerboard pattern.
- Pull out the sticks: You now have bite-sized watermelon sticks.
4. Spheres (with a melon baller)
- Follow steps for cutting into cubes, up to and including step 2.
- Scoop out spheres: Use a melon baller to scoop out spheres of watermelon. Great for presentations and fruit salads!
Tips
Safety: Always cut on a stable cutting board to prevent slipping.
Storage: Store leftover watermelon in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Freeze watermelon cubes for smoothies or a refreshing treat.
Creative Cuts: Experiment with cookie cutters to make fun watermelon shapes!
