How to Cut a Watermelon
A straightforward technique for cutting a whole watermelon into clean, evenly-sized wedges that are ready to serve. This method maximizes usable flesh and minimizes waste.
A straightforward technique for cutting a whole watermelon into clean, evenly-sized wedges that are ready to serve. This method maximizes usable flesh and minimizes waste.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place the whole watermelon on a cutting board and carefully slice it in half lengthwise.
Place one half of the watermelon cut-side down on the cutting board.
Make a vertical slice down the center of the watermelon half.
Rotate the watermelon 90 degrees and make another vertical slice down the center.
Rotate the watermelon 45 degrees and make another slice across the center.
Rotate the watermelon 90 degrees from the last cut and make a final slice across the center, creating a grid pattern on the rind.
Pull apart the wedges to serve.
Refrigerate cut wedges in a sealed container for up to 3 days, or cut into cubes and freeze for up to 2 months.
Large sharp chef's knife or serrated knife · Cutting board
Use a large, sharp chef's knife or serrated knife. A long blade helps you cut through the rind and flesh in smooth, controlled strokes.
Chilling makes the flesh firmer and easier to cut cleanly. Refrigerate for at least 2 hours before slicing for best results.
Look for a deep green color, a hollow sound when tapped, and a yellow or cream-colored spot on the bottom where it sat on the ground.
Yes. Cut wedges can be stored covered in the refrigerator for up to 3 days. For longer storage, cut into cubes and freeze in airtight containers for up to 2 months.
