That giant watermelon on your counter isn't nearly as intimidating as it looks. Here's how to cut a watermelon into cubes, sticks or triangles, and how to store cut watermelon so it stays fresh.
As much as we love fresh watermelon in the summer, it’s one of the few fruits that can feel like a commitment. Not because it’s difficult to eat, but because getting a whole melon down to serving size can sometimes feel like more work than it’s worth.
I’ve cut enough watermelons over the years to know there’s nothing complicated about it, but I still have a healthy respect for a fruit that’s roughly the size of a toddler and determined to roll across the cutting board the second you look away. It can be an awkward job, but fortunately, once you know where to make the first cut, the rest falls into place surprisingly quickly.
It all starts with finding the perfect watermelon at the store. Once you’ve got a good one, grab a sharp chef’s knife and a sturdy cutting board. If your board has a habit of sliding around the counter, tuck a damp paper towel underneath first—it’ll help keep everything in place while you’re cutting.
If you have room in the refrigerator, chilling the watermelon for a few hours before you cut into it is another handy trick. Colder watermelon is firmer, easier to slice cleanly, and won’t leave nearly as much juice pooling on your counter (or dripping down your arms). Then, all you have to do is decide how you want it cut.
How to Cut a Watermelon into Cubes
If I’m cutting up a watermelon just to keep it in the refrigerator for the week, this is almost always the method I use. Cubes are easy to grab for a snack, toss into fruit salad or freeze for smoothies later on. Removing the rind is the part that intimidates most people, but it’s much easier than it looks if you leave the watermelon whole instead of trying to peel smaller pieces.
Start by slicing about an inch off both ends of the watermelon. Stand it upright on one of those flat ends, then use your knife to carefully slice downward, following the curve of the fruit as you remove the rind. If you leave behind a little of the white rind on your first pass, don’t worry—you can always go back and trim it away before moving on.
Once the watermelon is peeled, cut it in half widthwise. Place each half cut-side down on the cutting board and slice it into 1-inch slabs. Rotate the slabs 90 degrees and make another series of 1-inch cuts. You can leave the pieces as larger chunks or turn them on their sides and cut them again for smaller, bite-sized cubes.
How to Cut a Watermelon into Sticks
Watermelon sticks are my favorite cut for cookouts, picnics and pool days. Everyone can grab one and keep mingling without having to balance a pile of fruit on a paper plate.
Cut the watermelon in half around its equator and place one half cut-side down on your cutting board. Make parallel cuts every 1 to 2 inches across the watermelon, then rotate it 90 degrees and repeat the process in the opposite direction. Once you start pulling the pieces apart, you’ll have long watermelon sticks with just enough rind attached to hold onto comfortably.
This is my kids’ favorite way to eat watermelon, but I happily set them out at backyard cocktail parties for the grown-ups, too.
How to Cut a Watermelon into Triangles
If someone asks you to picture a slice of watermelon, this is probably what comes to mind. Sometimes, you just can’t beat a classic.
To cut watermelon into triangles, start by slicing a small piece off both ends. That gives you a stable base so the watermelon won’t roll around while you’re making the first big cut.
Stand the watermelon upright and slice it in half from top to bottom. Lay each half cut-side down and cut it in half lengthwise again so you have four quarters.
Working with one quarter at a time, slice the section of watermelon crosswise into triangles about 1-inch thick. They’ll be easy to grab, easy to eat and still have plenty of rind to use as a built-in handle.
How to Store Cut Watermelon
A whole watermelon is perfectly happy sitting on the counter, so there’s no need to reorganize your refrigerator once you bring it home from the store. Once it’s sliced, though, it belongs in the fridge. Store cubes and sticks in an airtight container, and wrap larger wedges tightly before refrigerating them. For the best flavor and texture, eat the cut watermelon within a few days.
If you know you won’t finish it in time, you can freeze cubed watermelon instead! Simply spread the cubes on a parchment-lined baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. Frozen watermelon won’t have the same crisp texture once it thaws, but it’s perfect for smoothies, watermelon martinis or a simple 2-ingredient watermelon ice cream.
No matter how you slice it, there’s no wrong way to enjoy a good watermelon. Once you know a few simple techniques, cutting into one becomes less of a chore and more of a quick job that pays off all week long.
