How to Cut a Watermelon
This is a simple tutorial to show my technique for cutting watermelon. Learn the easiest way to slice watermelon whether it's with rind or without the rind!
Servings: 12 servings
Equipment
Ingredients
- 1 Watermelon
Instructions
Without rind
- Start by removing a half inch off the top and bottom of the watermelon.
- Stand the watermelon on one of the cut sides. Using a sharp knife, starting from the top, and following the contour of the watermelon, carefully peel the skin off, about ½ inch in depth.
- Continue to peel the watermelon, taking off 2-3 inch wide pieces of the peel following the white inner peel color, being sure to cut deep enough to see only the flesh.
- Cut the watermelon in half vertically then each half in half again to give you four manageable quarters.
- Cut into desired shapes and sizes
- For triangle cuts: lay the quartered watermelon on one of the flat sides. Then, cut down vertically. You can then cut each triangle into cubes, or
- For cubes: lay the quartered watermelon cut side down and cut into triangles. Then, make perpendicular cuts lengthwise. Rotate the stack to the other original cut side and make more perpendicular cuts to create a grid pattern of watermelon cubes.
With rind
- Start by removing a half inch off the top and bottom of the watermelon.
- Stand the watermelon on one of the cut sides. Using a sharp knife, starting from the top-center, cut the watermelon in half, set one half aside.
- With the half still standing, cut in half again to have a quarter of watermelon, set one quarter aside, lay one quarter down with the cut side on your cutting board.
- With a sharp knife, slice the watermelon across its width starting from one end. Cut each slice into ¼ inch to ½ inch slices until you have reached the other end.
- Repeat with the remaining quarters.
Video
Notes
Storage: Store cut watermelon in an airtight container for up to 3 days.
Freezing Instructions: You can freeze watermelon without the rind and use within a year. Their thawed texture will be altered but they are excellent when frozen and thrown in smoothies.
Photo Credit: Erin Jensen
Nutrition
Calories: 113kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 420mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2134IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
