HOW TO CUT A WATERMELON
CLASSIC METHOD
Using a sharp knife, cut & remove both ends of the watermelon then place the watermelon with one of the ends cut-side down on the board.
Insert your knife where the white part of the rind meets the pink flesh. Cut at an angle away from the center of the fruit to remove the rind. Repeat.
Cut the flesh: Cut the watermelon in half lengthwise.
Cut into Sticks: Put one half cut-side down and make vertical cuts approximately 1-inch apart. Turn the watermelon pieces and make perpendicular cuts 1-inch apart.
Cut into Cubes: Place all of the sticks together and cut the melon into 1-inch cubes.
ALTERNATIVE METHOD
Cut the ends: Cut and remove both ends of the watermelon.
Cut in half: Place the watermelon cut-side down and cut in half lengthwise.
Cut into quarters: Put the watermelon halves cut-side down on the cutting board and cut in half lengthwise again to get 4 quarters.
Cut into wedges: With one of the quarters flat-side down, make cuts about ½-inch to 1-inch apart for watermelon wedges.
Storage. Store in an airtight container in the refrigerator for up to 3 days or freezer for up to one year. Use a sharp knife. Dull knives will make it very difficult to cut safely and evenly. Pick one with a yellow spot. This means it had time to ripen on the vine and will be sweeter.
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