How to Cut a Watermelon?

Cutting a watermelon doesn’t have to be a messy chore—it’s a gateway to refreshing, juicy bites of summer. In just 15 minutes, you can transform this vibrant fruit into perfect cubes, wedges, or slices, ready to enjoy. The crisp texture and sweet, hydrating flavor make it an irresistible treat for picnics, snacks, or desserts. Plus, it’s packed with vitamins and antioxidants, making every bite as nourishing as it is delicious.

There’s something magical about the way a watermelon’s bright red flesh contrasts with its green rind, promising a burst of cool sweetness. Whether you’re serving it solo or pairing it with tangy feta or fresh mint, this simple prep unlocks endless possibilities. With minimal effort, you’ll have a refreshing, crowd-pleasing snack that’s as beautiful as it is satisfying.

What You’ll Need?

• 1 watermelon (choose one that feels heavy for its size and has a uniform shape for easier cutting)

Step-by-Step Instructions

1. To Cut Wedges:
   1. Lay the watermelon long-side-down on a cutting board. Use a sharp chef’s knife to slice 1/4-inch off one of the ends.
   2. Stand the watermelon on its cut side and slice down through the center, splitting it in half lengthwise. Set one half aside.
   3. Place the other half cut side-down on the cutting board. Slice it in half lengthwise, then cut each half crosswise into 1-inch wedges. Repeat with the remaining half.
2. To Cut Cubes:
   1. Lay the watermelon long-side-down on a cutting board. Slice 1/4-inch off both ends.
   2. Stand the watermelon on one cut side. Place your knife at the border between the red flesh and white rind, and slice downward to remove a strip of rind. Repeat around the perimeter until no rind remains.
   3. Lay the watermelon flesh long-side-down on the cutting board. Cut it crosswise into 1-inch planks, then cut each plank into a grid pattern to form even cubes.
3. To Make Balls:
   1. Lay the watermelon long-side-down on a cutting board. Slice 1/4-inch off one end.
   2. Stand the watermelon on its cut side and slice down through the center, splitting it in half lengthwise.
   3. Press a melon baller or small cookie scoop into the cut flesh and rotate to form a ball. Repeat as desired with the remaining watermelon.

Creative Serving Suggestions

Watermelon is incredibly versatile! Serve your wedges, cubes, or balls as a refreshing snack, or elevate them with a sprinkle of tajín or a drizzle of honey and lime juice. For a fun twist, add watermelon cubes to a fruit salad or skewer them with other fruits for a colorful kabob.

Storage Tips for Freshness

Store cut watermelon in an airtight container in the fridge for up to 3-4 days. To keep it extra fresh, place a paper towel in the container to absorb excess moisture. For longer storage, freeze watermelon cubes on a baking sheet, then transfer them to a freezer bag for up to 3 months—perfect for smoothies!

Time-Saving Hacks

If you’re short on time, skip the rind removal and simply slice the watermelon into rounds or wedges for easy eating. Alternatively, use a melon baller or cookie scoop to quickly create bite-sized balls without worrying about perfect cubes.

Equipment You’ll Love

A sharp chef’s knife is essential for clean cuts, while a melon baller or small cookie scoop makes creating watermelon balls a breeze. For even slicing, consider using a serrated knife if your watermelon is particularly large or tough.

Common Questions Answered

Wondering how to pick the perfect watermelon? Look for one that feels heavy for its size and has a creamy yellow spot on the bottom—this indicates it ripened in the sun. If your watermelon is too big to handle, cut it into smaller sections first for easier slicing.

How to Cut a Watermelon

Amy

Cutting a watermelon doesn’t have to be a messy chore—it’s a gateway to refreshing, juicy bites of summer. In just 15 minutes, you can transform this vibrant fruit into perfect cubes, wedges, or slices, ready to enjoy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Servings 8

Ingredients

  

1x2x3x

• 1 watermelon

Instructions

 

• To cut wedges: Lay the watermelon long-side-down on a cutting board, and use a sharp chef’s knife to slice 1/4-inch off one of the ends. Stand the watermelon on its cut side and slice down through the center, splitting it in half lengthwise. Set one of the watermelon halves aside. Place the other watermelon half on the cutting board cut side-down. Slice it in half lengthwise and then slice each half crosswise into 1-inch wedges. Repeat with the remaining watermelon.
• To cut cubes: Lay the watermelon long-side-down on a cutting board, and use a sharp chef’s knife to slice 1/4-inch off both of the ends. Stand the watermelon on one of the cut sides. Place your knife anywhere on the border between the red flesh and white rind. Slice downward to remove a wide strip of watermelon rind. Repeat this process, working your way around the perimeter of the watermelon, until no rind remains. Lay the watermelon flesh long-side-down on the cutting board, and cut it crosswise into 1-inch planks. Cut each plank in a grid pattern to form even cubes.
• To make balls: Lay the watermelon long-side-down on a cutting board, and use a sharp chef’s knife to slice 1/4-inch off one of the ends. Stand the watermelon on its cut side and slice down through the center, splitting it in half lengthwise. Press a melon baller or small cookie scoop into the cut watermelon flesh, and carefully rotate it to form a ball. Repeat as desired with the remaining watermelon.

Keyword cutting, fruit, preparation, slicing, watermelon

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