How to Cut a Watermelon

Learn how to cut a watermelon properly to make sticks, cubes, spheres, and other fun shapes. With a few easy knife cutting techniques, you can enjoy this sweet red ingredient in smoothies, salads, desserts, and more!

Now that you have the perfect green oblong watermelon, it’s time to break it down! This giant behemoth can be a little intimidating to slice through that thick rind, but not to worry. I have a few simple tips to show you just how easy it is to cut.

Watermelon (Citrullus lanatus) comes from the Cucurbitacaeae family, also known as pepo. This melon is prized for its sweet ruby flesh hiding inside. Its peak season is in the summer, making it the perfect fruit to bring to a barbecue or picnic during those warm days. Watermelon is delicious on its own or as part of a side dish. Here are a few key tips for cutting one open.

Step 1: Wash

Rinse the outside with cool running water. Dirt and bacteria can linger on the surface, and you don’t want to transfer it to the flesh from the knife when cutting. 

Step 2: Trim off both ends

Place the melon on a large cutting board. Make sure there is a towel or sticky pad underneath to prevent slipping. Cut off both ends, enough until you see the red flesh. This step will provide a sturdy base for cutting.

At this point you have two options:

• Remove the rind – makes shapes, sticks, or cubes.
• Keep the rind on – makes handheld wedges and sticks, plus spheres.

Option A: Remove the rind

The watermelon rind is very thick. It starts from the thin green-colored outer skin and then becomes white until it hits the flesh. Although the white part is edible, it doesn’t have much flavor or sweetness. Remove this layer when making cubes, sticks, or other cut-out shapes if using a cookie cutter.

Place the fruit cut-side down and grab a sharp chef’s knife. Start from the top of the melon and run the blade down lengthwise, following the natural curvature. Work all the way around, trimming any of the white portions off.

Cut into rounds

Once you remove the rind, it’s easy to cut into the desired shapes. Turn the watermelon on its side, then cut into ½ to 1-inch wide rounds.

Cut into shapes, sticks, or cubes

From here, you can use a cookie cutter to make fun shapes like hearts, stars, or fluted circles, which are great for salads and getting kids to eat more fruit. 

To make sticks, stack a few discs, then cut the rounds into the desired widths to make long pieces. To cut the watermelon into cubes, continue to make perpendicular cuts into the sticks to form square-shaped pieces. 

Option B: Keep the rind on

Cut into wedges (triangles)

This classic cut keeps the rind on, making it easy to grab and eat. After cutting off the ends, place the melon on its cut side. Cut down lengthwise to create four quarters. Slice each quarter into ¾ to 1-inch thick wedges.

Cut into cubes

Cut the melon in half lengthwise, then into quarters. Working one piece at a time, cut horizontal and vertical slices into the flesh about 1 to 1 1/2-inch apart. Turn the melon and make perpendicular slices down to create a crosshatch pattern. Run the knife between the flesh and the rind to remove the cubes.

Cut into sticks

This is a fun way to make handheld sticks, especially for kids. Place the watermelon on the cut side. Slice in half lengthwise, then place both halves flesh-side down. Cut into 1 to 1 1/2-inch wide sections, then rotate to make perpendicular cuts.

Cut into spheres

To make round spheres, grab a melon baller. This makes for a pretty presentation in fruit salads or to place on skewers. Cut the melon in half lengthwise to give more surface area. Just use a melon baller to rotate and scoop out the pieces.

Selecting

Markets may offer watermelon year-round due to different growing regions. However, the peak season is from May to September, when top growing locations like California, Georgia, Texas, and Florida have ramped up harvesting and production. To pick a ripe melon, do a visual check to see if it’s symmetrical and free from cuts or bruises. 

That’s a good indication that it’s been consistently watered, with even flavor throughout. Look for the creamy yellow splotch on the bottom, which is the side where its been sitting. The deeper the yellow, the more juicy and sweet the melon. Next, pick it up. Being about 92% water, it should feel firm, dense, and heavy. Tap the yellow underbelly area. If it sounds hollow, then you’ve got a keeper.

Storing

Watermelons don’t ripen much once picked from the vine. Unless you have plenty of space in the refrigerator, wait to purchase until ready to eat. You can store whole uncut melon in the fridge for about 2 to 3 weeks. If exposed to heat, the flesh will become dry and more fibrous in texture. 

Wrap large cut portions tightly with plastic wrap, and refrigerate for up to 3 days. You can also wrap a layer of foil around it to prevent the fruit from absorbing flavors from other ingredients and keep the flesh moist. Store smaller cut pieces in an airtight container for about 4 to 7 days.

Ways to use watermelon

• Dip the sticks in yogurt for a healthy snack
• Make a watermelon feta salad
• Add pieces into a refreshing watermelon smoothie
• Make a fruit-infused margarita
• Cut different-sized discs, stack them, and make a healthy layered cake

Frequently asked questions