Everything You Need to Know About How to Cut a Watermelon
There is no wrong way to cut and eat a watermelon, but certain techniques can ensure you get the perfect wedge, chunk or ball, depending on your preference.
But first things, first: Yes, you need to wash the watermelon before you cut into it lest your knife transfer pathogens from the rind to the flesh, according to a spokesperson from Watermelon.org, an Orlando, Florida-based non-profit that represents U.S.-based watermelon growers, shippers and importers. You’ll also want to pat it dry to stop it from slipping when you make your first cut.
Speaking of slipping, it’s no use trying to stabilize a slick, round melon, which can pose safety hazards when a sharp tool is involved. Instead, use that knife to sculpt a stable base: Simply trim a 1/2-inch slide off the bottom and kiss wobbling goodbye before embarking on any of the watermelon-cutting options below.
Related: How to Pick a Perfectly Ripe Watermelon
How to Cut Watermelon Slices
For cookouts or easy snacking, perfectly triangle rind-on watermelon wedges can be ideal.
Step 1
Place the tip of a large kitchen knife in the center of the watermelon and plunge straight down, then bring the handle level to the counter to complete a cut down the middle. Turn the watermelon and complete it on the other side, which will result in two halves.
Related: 27 Delicious Ways to Use Leftover Watermelon
Step 2
Starting with one half, turn the flat side down, and rind-side up for easy, slip-free slicing. Stick a knife into the center and plunge straight down, lengthwise, then bring the handle toward the counter to complete one cut. Turn the half and repeat on the opposite side; you’ll end up with two quarters.
Step 3
Instead of sawing the rest of the watermelon like a loaf of bread, use pressure to push the knife through the rind moving from left to right, making slices roughly 1 inch apart. Repeat on the second quarter.
Step 4
Repeat on the second half or use plastic wrap to cover the cut side and refrigerate the watermelon triangles for three to five days.
Related: How to Grill Watermelon
How to Cut Watermelon Cubes
For fruit salads and snacking, watermelon cubes can seriously hit the spot.
Step 1
Place the tip of a large kitchen knife in the center of the watermelon and plunge straight down, then bring the handle level to the counter to complete a cut down the middle. Turn the watermelon and complete on the other side, which will result in two halves.
Step 2
Starting with one half, turn the flat side down, and rind-side up for easy, slip-free slicing. Stick a knife into the center and plunge straight down, lengthwise, then bring the handle toward the counter to complete one cut. Turn the half and repeat on the opposite side; you’ll end up with two quarters.
Step 3
Beginning with one quarter positioned rind-side down, run a knife parallel to one edge of the watermelon flesh, about one inch (or less, depending on desired cube size) below the surface. Repeat using similar intervals until you near the rind, then turn the watermelon and continue to cut slices parallel to the opposite cut edge. Last, use the knife the make slices perpendicular to the cutting surface, moving from one side of the quarter to the other. Flip the rind upside down to empty the cubes into a bowl for serving or storage, then use the knife to separate any remaining flesh from the rind.
Step 4
Repeat steps 2 and 3 on the opposite half or cover with plastic wrap and refrigerate for 3 to 5 days.
Related: 22 Creative Ways to Serve Watermelon
How to Cut Watermelon Balls
For fruit salads and skewers, watermelon balls can be a fun and festive alternative to chunks.
Step 1
Place the tip of a large kitchen knife in the center of the watermelon and plunge straight down, then bring the handle level to the counter to complete a cut down the middle. Turn the watermelon and complete on the other side, which will result in two halves.
Step 2
Using a melon scooper, press the open end into the surface of the watermelon flesh, then turn it clockwise to cut out one ball. Repeat until only rind is left, then repeat on the opposite half.
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