How to Cut a Watermelon
Learn how to cut watermelon quickly and without too much mess! This tutorial gives you the best ways to cut watermelon into cubes or slices. And for the best watermelon snack, try dressing your watermelon wedges with a sprinkle of Aleppo pepper flakes and lime zest!
Servings: 32 cups
Ingredients
- 1 large watermelon
Instructions
- Wash and thoroughly dry the watermelon.
- Cut the watermelon in half crosswise (across the fattest part of the watermelon).
To cut a watermelon into cubes
- Take one half of the watermelon and place it cut side down on a cutting board. Working your way around the watermelon, cut away the rind and white flesh using a sharp knife held at an angle. Trim the top off.
- Starting from one side, slice the watermelon into 1/2-inch to 1-inch slices. Then lay each slice flat on the cutting board and cut them into cubes.
- Repeat with the other half of the watermelon.
To cut a watermelon into slices or wedges
- Place one half cut side down on the cutting board and slice it in half again. Repeat with the other half watermelon. You will now have 4 large quarters.
- Cut each watermelon quarter in half again, resulting in 8 thick watermelon wedges.
- Place the thick watermelon wedges on the cutting board so that the rind faces you, and the flesh is on the cutting board. Cut the watermelon into 1/2-inch thick triangle-shaped slices. Because these triangles will be quite large, you can slice them in half to make smaller triangles.
Video
Notes
- How to pick a sweet watermelon: Start by finding one that is heavy for its size, because that means it is filled with juice. The watermelon should also have a field spot (a yellowish spot where the watermelon rested on the ground). If it doesn't have one, the watermelon is probably not very sweet or juicy. Lastly, you can tap on the watermelon. A deep hollow sound tells you that the watermelon is juicy.
- Serving Size: One large watermelon will weigh about 20 pounds on average, and it will give you about 32 cups of watermelon. One large watermelon will serve up to 32 people. The nutrition facts here assume a serving size of 1 cup cubed watermelon per person.
- To prepare your watermelon cutting station: Use a sharp knife and a large cutting board. To make clean-up easier, keep a bowl or grocery bag to throw the rind into. That way, you won't get watermelon juice everywhere.
- Storage tips: Uncut watermelon can be stored at room temperature. Once cut, store in an airtight container in the fridge. Large pieces of watermelon should be wrapped tightly in plastic wrap and then refrigerated.
- How to freeze watermelon: Cut leftover watermelon into cubes and arrange in a single layer on a baking sheet. Freeze until the watermelon is firm, and then transfer to a freezer-safe container or bag. Watermelon can be frozen for up to a year, but I recommend eating it within 3 to 6 months for best flavor. And note that it will be mushy when it thaws, so it is better to use in juices or smoothies, where you don't need the crispy texture of fresh watermelon.
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Nutrition
Calories: 42.2kcal | Carbohydrates: 10.6g | Protein: 0.9g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1.4mg | Potassium: 157.5mg | Fiber: 0.6g | Sugar: 8.7g | Vitamin A: 800.2IU | Vitamin C: 11.4mg | Calcium: 9.8mg | Iron: 0.3mg
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