Learn how to cut a watermelon properly to make sticks, cubes, spheres, and other fun shapes to use in smoothies, salads, desserts, and more!
Rinse the watermelon under cool running water, scrubbing away any dirt. Dry with a clean towel.
Place the melon on a cutting board and lay on its side. Use a sharp chef's knife to trim the ends off each side. Place cut-side down to create a sturdy base.
OPTION A (Remove the rind): Starting from the top, run the knife down lengthwise, following the natural curvature of the melon. Work all the way around, trimming any of the white portions off. Once the rind is removed, turn the watermelon on its side, then cut into 1/2 to 1-inch wide rounds. Shapes: A cookie-cutter can be used to make different shapes into each disc, like stars, hearts, or fluted rounds.Sticks: Stack a few of the round discs and cut into the desired widths to make long strips. Cubes: With the stack of sticks still in tact, turn and make perpendicular cuts to form square-shaped pieces.
OPTION B (Rind on): Starting from the top, cut the melon in half lengthwise.Wedges: Cut into quarters or eighths if using a large melon. Working from one end to the other, slice sections off to make 3/4 to 1-inch thick wedges.Cubes: Cut into quarters and make 1 to 1 1/2-inch horizontal slices across the length of the flesh, then vertically down on the top. Turn the melon and make perpendicular slices down to create a crosshatch. Run the knife between the flesh and the rind to remove the pieces.Sticks: Place both halves flesh-side down. Cut into 1 to 1 1/2-inch wide sections, then rotate and make perpendicular cuts.Spheres: Use a melon baller to scoop and rotate. Trim off the scooped areas to make it easier to make more spheres with the flesh below.
Serving Size: Based on about a 6-pound mini watermelon, 1 cup cubes per serving.
Storing: Uncut at room temperature for up to 7 to 10 days or refrigerator for 2 to 3 weeks. Refrigerate large sections wrapped in plastic for 3 days, small pieces in an airtight container for 4 to 7 days.
Freezing: Store in a single layer in a large resealable bag. Fruit can be frozen for up to 3 to 6 months. Do not defrost before use, or the texture will become mushy.