How to Cut a Watermelon
I’ve loved watermelon ever since I was little, and it was something I looked forward to as soon as the weather got hot. Then during the summer of 2005, I ate so much of it every single day that I didn’t eat it again until 2016…literally I ate 11 years worth of watermelon in one summer. The sight of it turned me off for so long, and now I finally love it again. Watermelon can seem daunting because it’s so damn huge, it’s heavy, awkwardly shaped, and the juice starts to run as soon as you cut it. But thank goodness for seedless watermelons because living the watermelon life is much easier without seeds. After lots of trial and error, I’ve finally figured out the perfect way to cut a watermelon, and now I’m sharing it with you. Once you’re done, why not try this salad or this refreshing summer drink?
You’ll need a large cutting board and a serrated knife for this. You don’t “need” a watermelon knife like this one, but I find it useful for cutting other things too, like French bread.
Just like with pineapple, store the watermelon in a single layer to prevent bruising and juice buildup on one side of the fruit. Also, once all the best pieces are eaten (you know what I mean!), you can use the subprime pieces to make this refresher, or you can turn them into watermelon juice. To make watermelon juice, all you do is throw the watermelon cubes into a blender, and blend until pureed. Then pour the puree through a sieve, and wait for the juice to pass through. Discard the pulp, chill, and enjoy (or mix with some booze)!
- Lay the watermelon on the cutting board.
- Slice it in half as shown. Set one half aside.
- Turn the watermelon half flat-side-down.
- Starting at the top, use the knife to cut the skin and rind off the watermelon. Stay as close to the flesh as possible without cutting into it.
- Use the knife to trim away any rind that is left of the watermelon.
- Cut the watermelon in half again, and line the 2 halves up as shown. The sloped side should be facing toward your dominant hand (this will come in handy later).
- Slice each half into long quarters, as shown.
- Starting with the sloped side, begin slicing through the melon quarters in about 1/2 inch slices. (By beginning with the sloped side, you will prevent the slices from falling down and splashing juice on you!) Repeat steps 3-8 on the second half.