How to Cut a Watermelon

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!


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!


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