How to Cut a Watermelon (cubes, sticks + triangle slices)

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: servings

Course: How-To

Cuisine: American

Method: Counter Top

How to Cut Watermelon - how to cut watermelon into cubes, sticks and slices (with and without the rind). So easy and perfect for a crowd!

Rinse watermelon with water or wipe down with damp paper towel to remove any excess dirt or grime.

Lay a whole watermelon on a large cutting board on its side and cut off 1/4 inch off each end of the watermelon with a sharp chef's knife.
Place watermelon flat side down on the cutting board.
Position a sharp knife where the red flesh meets the white part of the watermelon rind and make a cut removing the white and green rind following the contour of the watermelon, leaving a section of open red watermelon meat. Repeat this process as you work your way around the watermelon until you have only red meat remaining. You can use a smaller knife to remove little bits of white that are leftover.
Leaving the watermelon standing vertically, make a cut down the center splitting it in half lengthwise.
Lay one half of the watermelon flat, cut-side down on the cutting board. Cut in half lengthwise again creating two quarters.
Take one of the quarters and lay flat on the cutting board.
Make 1 inch slices lengthwise so you have 3-4 slabs. Rotate and make 1-inch slices lengthwise so you have several watermelon sticks.
Make 1 inch cuts perpendicular to the previous cuts (creating a grid pattern) so you end up with watermelon cubes.
Repeat process with remaining watermelon.

Lay watermelon on its side on a large cutting board and cut in half widthwise with a sharp chef's knife.
Place one piece cut-side down on a cutting board.
Make 1 inch cuts resulting in several slabs.
Rotate 90 degrees and again make 1-inch cuts (creating a grid pattern).
Grab a piece of watermelon by the rind and pull out watermelon stick.

Lay watermelon on a large cutting board on its side and cut off 1/4 inch off each end of the watermelon with a sharp chef's knife.
Place watermelon cut-side down on the cutting board.
Cut down the center splitting it in half lengthwise.
Lay one half of the watermelon flat, cut-side down on the cutting board. Cut in half lengthwise again creating two quarters.
Take one of the quarters and lay flat on the cutting board.
Make 1-inch slices resulting in small triangles.

Rindless Slices: to cut rindless slices simply follow steps 1-5 under the Cubes tutorial. When you place the rindless watermelon quarters on a cutting board you can simply make 1 inch slices to create rindless slices.
Melon Balls: option to use a melon baller to easily turn your watermelon into small watermelon balls.
Storage: store cubes, slices and sticks in an airtight container in the refrigerator for up to 4 days. If you have half of an uncut watermelon leftover then simply wrap the flesh side or cut side with plastic wrap or foil and store in the fridge for up to 2-3 days.
Freezing: place cubed watermelon on a parchment-lined pan (making sure they aren't touching) and put it in the freezer. Once the pieces are frozen you can place them in a freezer-safe container and store for up to 3 months.
Best for party: we love cutting watermelon into sticks for a party because it is quick, easy and the little bottoms with the rind and perfect for holding it to eat.
Picking ripe watermelon: check to make sure there aren't any holes or soft spots, give it a knock and listen for a hollow sound, and check the "field spot" at the bottom of the watermelon - it should be yellow in color.

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