(Like a Pro)
There’s an easy way to cut a watermelon and a hard way. Unless you want wedges of melon with the rind on, here’s a way to get it from whole to cubes with ease. This is a much less expensive way to get cut watermelon to feed a crowd. I find that pre-cut watermelon at the market is much more expensive and goes bad very quickly.
Be sure to check out more of my cooking basics including how to cut any onion without tears and my easy method for cooking brown rice.
This method for how to cut a watermelon can also be applied to pineapples, mangoes, or even citrus. See below for some yummy ways to dress up a watermelon.
Start with a sharp knife and a sturdy cutting board. To keep your cutting board from sliding around the counter, place a thin damp towel underneath. To keep the watermelon from rolling around the cutting board, fold a towel and place underneath.
Trim the ends. This will give you a flat surface to steady the melon as you cut.
Stand the melon on one of the cut ends. Starting at the top, cut off the rind all the way to the bottom following the contour of the melon with the knife.
Until . . .
Then cut into slabs
Stack the slabs and cut into cubes
Some fun and interesting ways to serve refreshing watermelon:
- Serve with wedges of lime for a great sweet and tangy treat
- Drizzle with balsamic glaze and top with crumbled feta cheese for a cooling summer appetizer
- Blend with lime juice and coconut water for a fresh tropical drink
How to Cut a Watermelon
- 1 sharp, long bladed knife (not serrated)
- 1 cutting board
- 1 kitchen towel
- 1 whole watermelon
- To keep your cutting board from sliding around the counter, place a thin damp towel or paper towel underneath. To keep the watermelon from rolling around the cutting board, fold a towel and place underneath.
- Cut a thin slice off both ends.
- Remove the towel and stand the watermelon on one of the cut ends.
- Starting at the top, cut off a strip of the rind all the way to the bottom following the contour of the melon with the knife. Rotate the melon and continue cutting off strips of rind.
- From here it is so easy to cut into whatever size you need, spears, cubes, slices.
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