You know it’s peak watermelon season when your algorithm starts serving up oddly specific cutting contraptions you didn’t even know existed. Any way you slice it, tackling a watermelon isn’t for the faint of heart — they’re massive, prone to rolling and have the skin and rind of an armored tank. The good news? Learning how to cut a watermelon like a pro is easier than you think, and you don’t need much more than a quality chef’s knife and sturdy cutting board to get the job done.
To make the endeavor less slippery and messy, we asked three chefs to share their expert techniques for slicing, cubing and coring. With a few smart tips and the right tools, you’ll be scoffing at those overpriced supermarket fruit tubs and slicing this quintessential summer fruit like a pro.
Step 1: Wash the watermelon
Yes, wash it. That tough skin does a great job keeping germs out, but the moment you cut through it, your knife can carry bacteria from the rind straight into the flesh. A quick scrub with a produce brush before slicing helps keep things clean and safe.
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Step 2: Prep your work station
Ann Ziata, a chef at the Institute of Culinary Education’s New York City campus, says to pick a surface that you are able to lean over and put your weight into — a kitchen counter may be too high for some. “If you are on the shorter side, or if the watermelon is particularly large, cut it on a dining table, as it’s lower than the counter and easier for you to lean your weight over.”
Step 3: Pick your tools
It probably goes without saying that a good knife is non-negotiable — a dull one will make the whole process a lot more frustrating. Brandon Sharp, executive chef at Próximo, Hawthorne & Wood and Bluebird in Chapel Hill, N.C., has some tips for picking the right blade. Hint, hint: He says skip the serrated knife!
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“Get a large, stiff, pointy chef’s knife. A bigger knife is safer here. Serrated knives will tear the porous fruit, so straight-edged is best,” he says. Ziata agrees and suggests you choose a knife that is as long or longer than the diameter of the watermelon if possible.
Both Ziata and Sharp recommend using a large cutting board with reservoir cutouts. “Grooves to capture liquids can be especially helpful when cutting juicy watermelon,” says Ziata. She also suggests placing a wet towel or anti-slip mat underneath to keep the board stable and secure.
Mercer Culinary
Schweitzer once again recommends Mercer if you’re looking for a slightly longer chef’s knife for cutting a watermelon (though you can also opt for the 8-inch version she recommends here).
“Mercer makes a very good knife — they’re dependable without being overly pricy,” she says.
Farberware
“It’s got a firm surface that isn’t showing cut marks, it doesn’t absorb juices from whatever I’m cutting and it washes up easily. On top of that, it’s nice looking and has grips on the corners so it doesn’t slide around on the counter,” said one satisfied shopper.
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Step 4: Decide on the watermelon shape
The shape you choose will largely depend on how you plan to eat your watermelon. Triangles or sticks are ideal for snacking and serving up as individual portions at a party or picnic. Balls and cubes are excellent for salads and serving on skewers or even grilling.
A quick tip before you get started: Don’t get carried away and chop up the whole thing all at once. Ian Boden, executive chef of Maude & The Bear and The Shack in Staunton, Va., recommends you cut only what you are planning to eat. “Watermelons keep better and retain more of their moisture in large pieces in the rind. After all, they are called watermelons, so they need to keep all that water in them! Your best bet is to cut what you’d like to eat, then leave the remainder intact and wrap the cut surface tightly in cling film and refrigerate.”
How to cut watermelon into triangles
Triangles are made for grabbing and are the OG watermelon slice. (Getty Images)
The triangle (or wedge) shape is the most traditional, and you can get there in three easy steps. Boden recommends slicing off the top and bottom of the watermelon first. “This gives you a flat surface, which helps the melon not roll,” he says.
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Next, stand the watermelon upright on one of the flat ends, then slice straight down through the middle to create two large halves. Flip each half flesh-side down and cut in half again lengthwise — now you’ve got four manageable quarters.
Wrap and store any quarters you don’t plan to use right away. The ones you’re ready to serve can be easily sliced crosswise into wedges.
How to cut a watermelon into balls
These spheres of sweetness are ready to sit pretty on your summer salad. (Getty Images)
Melon balls are ideal for serving in salads, on skewers or eating with toothpicks. This style starts out similar to wedges. Once you’ve cut the watermelon into quarters, press a baller tool into the fruit and twist your wrist to scoop out bite-sized spheres. You can use a regular spoon or a measuring spoon, but Sharp says melon ballers are great for a more cohesive shape.
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How to cut a watermelon into cubes
The road to watermelon greatness starts with stripping your melon down to its birthday suit. (Getty Images)
Like watermelon balls, cubes are a great bite-sized option that work well in salads and on skewers. If you want perfect cubes with minimal waste, Ziata says to start by trimming the top and bottom of the watermelon — just enough to remove the rind without cutting into the pink part. Stand the watermelon upright, then use a sharp knife to carefully cut away the rind, without cutting into the flesh. Work around the outside until, as Ziata puts it, you’re “left with a naked pink orb.”
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Cut the peeled melon into 1-inch slabs, then slice those into a grid to get cubes.
How to cut a watermelon into sticks
When wedges won’t do, sticks make for easy snacking. (Getty Images)
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To make watermelon sticks, start by slicing the melon in half across its widest part. Place one half cut-side down on your cutting board, then slice it vertically and horizontally to create grid-like pieces. Each stick will have a bit of rind at the base, making it easy to hold and snack on.
Serving tips
We won’t knock you if you’re a purist, but our experts have some ideas for serving watermelon. Ziata says her favorite way to eat it “is with a sprinkle of flaky sea salt and lime zest.”
If you grew up in certain areas of the South, you know that salt on watermelon is a “thing.” My North Carolina-raised dad preferred Diamond Kosher salt, which is reliably satisfying. But Ziata’s sea salt recommendation adds a delicate crunch and a briny pop that lingers better than table or Kosher salt.
Ziata says she’s also a fan of watermelon, cucumber and feta salads. “Drizzle it white balsamic instead of the traditional dark balsamic, which will turn the watermelon into a drab color. Garnish with chopped mint leaves — so delicious!” she says.
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Fieri loves the flavors it can bring out in citrus zest, in particular. “Oh man, it’s incredible. It’s the oil and essence of citrus without having that heavy play. It’s the real, truthful tone.”
How to spot the best watermelon
To find the juiciest, sweetest watermelon, Boden and Ziata recommend picking one that feels heavy for its size, a sign of high water content. Check the skin, too: Ziata explains that a dull finish is ideal, while shiny skin can mean it was picked too early.
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And don’t ignore the field spot, which is that patch where the melon rested on the ground. A deep yellow means it ripened on the vine; pale or white suggests it was harvested too soon. As Boden explains, this discoloration comes from “the weight of the melon being in contact with the ground” as it matured.
Finally, give it a tap with your hand: “A ripe melon will produce a nice, deep sound when you knock on it,” says Ziata. Or, try thumping it with your middle finger, suggests Sharp. “The lower the pitch, the riper the fruit.”
And don’t expect the melon to ripen further once it’s off the vine — what you see is what you get.
See that yellow spot? The deeper the yellow, the riper the melon. If it’s pale or white, it was probably picked too soon. (Getty Images)
The reviews quoted above reflect the most recent versions at the time of publication.
