How to Cut Watermelon
How to Cut Watermelon (3 ways)
Servings: 8
Calories: 85kcal
Equipment
Ingredients
- 5 pound seedless watermelon heavy for it's size or any size watermelon
Instructions
For watermelon wedges, triangles, or slices
- First trim one end of the watermelon.Stand the watermelon on the flat end and cut in half top to bottom.Lay the halves flat on the cutting board and cut in half lengthwise for quarters.Cut wedges crosswise on the quarters.
For watermelon cubes
- First trim one end of the watermelon.Stand the watermelon on the flat end and cut in half top to bottom.Cut the halves into 1-inch wide slices. Lay slices flat and trim off the rind. Then cut the flesh into a grid pattern and cubes of desired size. The tighter the grid, the smaller the pieces.
For watermelon sticks
- Cut the watermelon in half across the center. Lay the half flat, flesh side down on the cutting board. Cut a 1-inch grid across the watermelon, then turn and cut the same grid the opposite direction. To serve, place the half flat on a platter or invert into a serving bowl. The green rind is the handle.
Notes
- Wash watermelon with produce wash as soon as you get it home, then store in the refrigerator. Whole watermelon lasts about 2 weeks in the refrigerator uncut.
- If you are enjoying watermelon within a day or two, it's fine on the kitchen counter at room temperature. Beyond that, refrigerate until you're ready to cut.
- Refrigerate watermelon after cutting. It lasts 3-4 days in an airtight container. Wrap the cut side of larger pieces (like quarters or halves) in plastic wrap.
- If you buy cut watermelon at the market, be sure it is fresh cut. Look for a date sticker or ask a produce person.
Nutrition
Calories: 85kcal | Carbohydrates: 21g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 318mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1613IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg