Ingredients
Equipment
Method
For Cubes
- Wash and dry watermelon, place damp towel under cutting board
- Cut 1/4 inch off top and bottom to create flat surfaces
- Stand watermelon upright and slice in half lengthwise
- Place half cut-side down, slice off rind in 2-3 inch strips working around perimeter
- Cut rindless watermelon into 1/2 to 1-inch thick planks
- Cut planks into strips, then cut strips crosswise to create cubes
- Repeat with second half, transfer to storage container
For Sticks:
- Wash and dry watermelon
- Cut in half widthwise at the equator
- Place half cut-side down on cutting board
- Slice off rind from all four sides to create square shape, leaving top rind intact
- Make 1-inch vertical cuts across entire width
- Rotate board 180 degrees and make 1-inch cuts perpendicular to first cuts
- Separate sticks and transfer to serving platter
For Wedges:
- Wash and dry watermelon
- Slice 1/4 inch off both ends
- Cut watermelon in half lengthwise
- Quarter each half by cutting lengthwise again
- Slice each quarter crosswise into 1-inch wedges
- Optional: cut wedges in half for smaller triangular pieces
Notes
- Choose a heavy watermelon with a yellow field spot for best sweetness
- A sharp knife is crucial for safety and clean cuts
- Cut watermelon stores best in airtight containers for up to 3-5 days in refrigerator
- Freeze cubes for smoothies, but avoid thawing for fresh eating as texture becomes mushy
- The white rind is edible and can be pickled
- Watermelon juice will run during cutting—use grooved cutting board or keep towels handy
- Best consumed within 1-2 days for optimal crispness and flavor
