How to Cut a Watermelon
Break down a whole watermelon into clean sticks, cubes, or wedges without the melon rolling, sliding, or wasting the sweetest part.
A Flat Base Beats a Sharp Knife
Most people go at a whole watermelon while it's still round, and it rolls under the knife right when they're pushing hardest. That's how hands get cut, and it's why the slices come out crooked and uneven.
Cut both ends off first so the melon sits flat and dead still. A stable melon does more for safety than a sharp knife — though you want both, since a dull blade makes you shove.
Trim Both Ends First
Slice about 1 inch off the top and bottom so you have two flat faces, then stand the melon upright on one of them before any other cut.
Use A Real Knife
A 10-inch chef's knife or serrated bread knife reaches through the whole melon in one pass, while a short paring knife makes you saw and slip.
Follow The Curve
When you cut the rind off, ride the blade down the melon's shape in strips — going straight down wastes an inch of the sweetest red flesh at the widest point.
Don't Trash The White
Leave a thin line of pale pink and you keep the flesh; the part to remove is the hard white rind, not every bit of light-colored fruit.
The method
- 1
Set up a stable board
Put a damp paper towel or dish towel under the cutting board so it can't slide. Work on a low, sturdy counter where you can push down from above.
- 2
Cut off the ends
Lay the melon on its side and slice about an inch off the stem end and the blossom end. Now it has two flat faces.
- 3
Stand it up and cut in half
Set the melon on one flat end. Cut straight down through the middle from top to bottom, keeping your other hand flat on top and away from the blade.
- 4
Strip the rind
Lay each half cut side down. Slice the rind off in downward strips, following the curve of the melon, until only red flesh is left.
- 5
Cut planks, then sticks, then cubes
Slice each rindless half into planks about an inch thick. Stack or fan them, cut into inch-wide sticks, then crosswise into cubes.
- 6
Store it cold
Move the cubes to an airtight container and refrigerate within two hours. Cut watermelon holds well for about three to four days.
Show what you know
Three quick questions to see if you'd break one down cleanly.
Question 1 of 3
Your watermelon keeps rolling as you press the knife into it. What went wrong?
Put it to work
Clean, even watermelon cubes are the whole show here — they hold their shape against blueberries, mint, and feta for a 10-minute summer side.
★ side
sideSummer Watermelon Blueberry Salad
A refreshing salad perfect for July 4th celebrations, combining sweet watermelon and blueberries. 🤌🏻
Carol FamaIngredients
- 4 cups, cubed Watermelon
- 1 cup Blueberries
- 1/4 cup, chopped Fresh mint leaves
- 1/2 cup, crumbled Feta cheese (optional)
- 2 tablespoons Lemon juice
- 1 teaspoon Honey (optional)
Instructions
- 1In a large bowl, combine the cubed watermelon and blueberries.
- 2In a small bowl, whisk together lemon juice and honey (if using).
- 3Pour the dressing over the fruit and gently toss to combine.
- 4Sprinkle chopped mint and feta cheese over the salad.
- 5Serve immediately or chill for 30 minutes before serving.
P.S. Pepper keeps the recipe, the timings and your own notes in one place — so the next time you cook it, you're not starting from a search box.
More cooking tips
Never lose a recipe again
Save everything. Stay organized. Share with friends.
