How to Cut Watermelon Sticks


  • 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


  • 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.


  • 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.


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