How to Cut a Watermelon
A whole watermelon is awkward, and genuinely risky, to cut without a plan, its round shape rolls under the knife the moment you apply pressure. Squaring it off first turns a wobbly job into a fast, controlled one, however you want the pieces cut.
Steps
- 1Wash the outside of the watermelon and pat dry.
- 2Slice off both ends so the melon sits flat and stable on the cutting board.
- 3Stand the melon on one flat end and slice downward, following the curve, to remove the rind in strips.
- 4Once the rind is fully removed, slice the melon into 1-inch-thick rounds.
- 5Stack the rounds and cut into strips, then rotate and cut again to form cubes.
- 6Alternatively, for wedges: halve the melon lengthwise, then cut each half into wedges without removing the rind first.
Common mistakes
- Skipping the flat-end cut: a rounded, unstable melon is the main cause of a knife slipping during cutting.
- Using a dull knife: watermelon rind is tougher than it looks, and a dull blade is more likely to slip than cut cleanly through.
Equipment
- Large chef's knife
- Cutting board
- Large bowl for cubes
FAQ
How do I pick a ripe watermelon before cutting it?
Look for a uniform, dull (not shiny) rind, a creamy yellow "field spot" where it sat on the ground, and a heavy weight for its size. A hollow sound when tapped is a traditional but less reliable indicator.
How long do cut watermelon cubes last in the fridge?
About 3-5 days in an airtight container. Watermelon releases a lot of liquid once cut, so drain any pooled juice before storing to keep the pieces from getting mushy.
Need exact temperatures or timing? Check our Time & Temperature Guide →
