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How to Cut a Watermelon


Learn how to cut a whole watermelon into cubes, spears, and slices for snacking and to use in all of your favorite recipes. We’ll even teach you how to pick one out!

Large stack of watermelon cut into triangles.

You know it’s summertime when the grocery stores are stocked with whole watermelon! Watermelon truly is the perfect summer snack. It is juicy, refreshing, and perfectly crisp. Our family just can’t get enough! Cutting a watermelon, however, can seem daunting. We’re here to walk you through it step by step, and it is so much easier than you think! You’ll never have to buy pre-cut watermelon again!

How to pick a ripe watermelon:

There are a few ways to tell if a watermelon is ripe:

  • If you hold it against your belly and give it a pat, you should feel a good thump against your belly.
  • The webbing should be larger. Smaller and tighter webbing means it was picked too soon and will not be as sweet.
  • The underside spot where the watermelon sat on the ground should be large and yellow or gold, not small or white.
  • It should smell slightly sweet.
  • It should feel heavy for its size.
  • Rounder is better than elongated.
Visual guide to picking the perfect watermelon. Elongated watermelons are watery. Round watermelons are sweeter. White spots mean they are tasteless. Orange spots are delicious. Green stems mean the watermelon isn't ripe while a dry stem means it is right. Smaller webbing means the watermelon is bland while larger webbing means it is sweet.
All watermelons come from the ovary of the plant. “Male” and “Female” are in quotation marks because they are just a memory device to help you remember which is which. “Males” are elongated and have more liquid, while “Females” are round and sweet.

Storage Instructions:

Store cut watermelon in an airtight container in the refrigerator for up to 5 days.

An uncut, whole watermelon can be stored on the countertop for up to 2 weeks.

Freezer Instructions for cut watermelon:

Place your cubed watermelon in a single layer onto a baking sheet lined with parchment paper and place in the freezer. Once frozen, remove cubed watermelon and place into a ziplock bag before then returning back to the freezer. Cut watermelon stored in the freezer should last for up to 3 months.

If you like this recipe, you may be interested in these other delicious watermelon recipes:

Watermelon cubes.

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Watermelon triangles.

Learn how to cut a whole watermelon into cubes, spears, and slices for snacking and to use in all of your favorite recipes.

Cook Time 10 minutes

Total Time 10 minutes


Triangles with Rind

  • Start by cutting off about 1-inch slices off of both ends of the watermelon. Try to cut as evenly as possible.

  • Stand the watermelon on one of the blunt ends and cut the watermelon in half length wise, top to bottom.

  • Cut the halves into halves so now you have 4 quarters.

  • Lay one of the quarters, rind side down on a cutting board. Using a sharp knife, carefully cut the watermelon slices to the thickness you desire.

  • Repeat with the remaining quarters.

Rindless cubes or sticks

  • Start off by cutting both ends of the watermelon off to make blunt ends, about an inch worth.

  • Stand the watermelon upright and using a long, sharp knife, carve down all the sides of the watermelon rind only cutting off the skin, about an inch deep. Repeat all the way around the watermelon until all that is left is the pink watermelon flesh.

  • Once all of the rind is carved off, cut the watermelon into half and then into quarters.

  • You can cut into smaller cubes or longer watermelon sticks at this point.


If you don’t plan on eating all the watermelon, only cube what you are going to eat and leave the larger pieces uncut so that they do not lose their juices as easily.


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