Materials:
- Large, ripe watermelon: Look for a watermelon that feels heavy for its size and has a large yellow patch on the underside. A dull thud when you tap it is another sign of ripeness.
- Sharp, large chef’s knife: A sharp knife makes the task easier and safer.
- Cutting board: A sturdy cutting board provides a stable work surface.
- Optional: Paper towels
Instructions
- Wash and dry: Thoroughly wash the watermelon under cold running water to remove any dirt or debris. Pat it dry with clean paper towels.
- Cut in half: Place the watermelon on a cutting board and carefully slice it in half widthwise (across the middle, rather than from stem to stem).
- Remove the rind: Take one half of the watermelon and place it cut-side down on the cutting board. Use your knife to carefully remove the rind, following the curve of the watermelon. Repeat the process with the other half.
- Slice into planks: Slice the watermelon halves into planks about 1-inch thick.
- Cut into sticks: Turn the planks sideways and slice them again into 1-inch thick sticks.
Enjoy! Your watermelon sticks are ready to serve and enjoy.
Tips:
- Cutting variation: For a fun presentation, you can rotate the planks 90 degrees before cutting them the second time to create cubes instead of sticks.
- Storage: Store unused watermelon sticks or cubes in an airtight container in the refrigerator for up to 3-4 days.
- Safety: Always use caution when working with sharp knives. Keep your fingers clear of the blade.
