How to Cut a Watermelon (Slices & Cubes)
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5
How to Cut a Watermelon (Slices & Cubes)
Description
How to Cut a Watermelon (Slices & Cubes) provides clear instructions for preparing fresh watermelon by trimming off the ends and carefully removing the thick rind. After peeling, the watermelon flesh is cut in half lengthwise, then into roughly one-inch sticks. These sticks are then further cut into one-inch cubes, perfect for easy serving and snacking. This technique ensures uniform pieces which are easy to handle and eat whether served at picnics, parties, or as a refreshing snack.
The texture remains juicy and firm when cut this way, and the process is straightforward using a large, sharp knife. The recipe also mentions where to find the white rind for safe cutting and suggests following the melon’s natural curve for removing the rind smoothly.
Watermelon cubes and sticks can be stored in airtight containers in the refrigerator for a few days, maintaining freshness. If only part of the fruit is used, wrapping leftover pieces can help keep quality. Freezing cut watermelon pieces is also possible by freezing them on a tray before bagging, suitable for longer storage.
Ingredients
- 1 watermelon seedless or with seeds
Instructions
Classic Method - Sticks or Cubes
- Cut the Ends: Using a large, sharp chef’s knife, cut and remove both ends of the watermelon
- Remove the Rind: 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. Follow the curvature of the melon until you reach the opposite end. Repeat this process all of the way around the watermelon until only a ball of watermelon flesh is left.
- Remove the White: Remove any remaining white parts from the fruit by cutting it off with your knife.
- Cut the Flesh: Cut the watermelon in half lengthwise.
- Cut into Sticks: Put one of the halves cut-side down on the cutting board 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 - Wedges
- 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. (You can also cut from the flesh to the rind if this is easier for you.). Repeat this step with the remaining quarters.
Notes
- Uncut watermelon can be kept at room temperature for 7-10 days or refrigerated up to 2-3 weeks.
- Store cut watermelon sticks or cubes in sealed containers in the refrigerator for up to 3 days to maintain freshness.
- Wrap watermelon halves or quarters tightly in plastic wrap before refrigeration to minimize moisture loss.
- For freezing, arrange cut watermelon pieces in a single layer on a baking sheet, freeze for 4 to 24 hours, then transfer to freezer bags to store for up to 1 year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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