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It’s almost that time of year when watermelon takes over my kitchen counters—and I’m not mad about it. This juicy, refreshing summer fruit is one of my go-to snacks for cookouts, picnics, and hot afternoons when I just need something cool and hydrating. I’ll admit, cutting into that big, messy melon used to feel intimidating, but it’s actually pretty easy once you know the right method. Whether you’re slicing it for a crowd, packing it for a picnic, or serving it to kids, I’ll show you three simple ways to cut watermelon that make snacking a breeze.
When I first started cutting watermelon, I stuck to the same old wedges every time—but over the years, I’ve found a few favorite ways to switch things up. I’m walking you through three easy methods: cubes, triangles, and sticks. Each one has its moment. Cubes are perfect for fruit salads or meal prep—easy to store and ready to grab from the fridge. Triangles are my go-to for backyard BBQs or when I want that classic slice you can hold with two hands. And sticks? They’re surprisingly fun for kids (and adults) and way less messy than you’d think—ideal for parties or picnics. No matter which style you choose, these methods make cutting watermelon feel totally doable.
Tips for Success
- I always grab my biggest chef’s knife when it’s watermelon time. A sharp blade makes slicing through the thick rind so much easier and way less frustrating.
- If your chef’s knife isn’t quite cutting it (literally), a serrated knife can be a great backup for sawing through the tough outer layer.
- Place a damp paper towel under your cutting board to stabilize it. This little trick changed the game for me. I use it every time I use my cutting board. It keeps the board from sliding around while you cut, which makes the whole process feel much safer and more stable.
- How to choose a ripe watermelon: I always go for one that’s uniform in shape, feels heavy for its size, and makes a deep, hollow sound when tapped. Those are usually the sweetest and juiciest—and that’s exactly what you want on a hot day.
How to Cut Watermelon
Equipment
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 1 watermelon
Instructions
To Cut Into Cubes
- Slice off both ends of the watermelon, so the red flesh is exposed and the top and bottom ends are flat. Rest one flat end of the watermelon on the cutting board. Starting at the top, run your knife down the sides, following the shape of the watermelon, to slice off the rind. Place the watermelon on its side and slice it into 1-inch rounds. Lay the rounds flat on the cutting board, and slice into cubes.
To Cut Into Triangles
- Slice off both ends of the watermelon, so the red flesh is exposed and the top and bottom ends are flat. Rest one flat end of the watermelon on the cutting board. Starting at the top of the watermelon, slice it down the middle. Lay each half flat on the cutting board. Then, slice each piece in half lengthwise. Slice across the halves, cutting 1-inch triangles.
To Cut Into Sticks
- Slice off both ends of the watermelon, so the red flesh is exposed and the top and bottom ends are flat. Rest one flat end of the watermelon on the cutting board. Starting at the top of the watermelon, slice it down the middle. Lay each half flat on the cutting board. Cut 1-inch vertical slices across the watermelon half. Then, cut 1-inch horizontal slices across the same watermelon half to create sticks.
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Cut Watermelon Step by Step (3 Different Ways)
Cut into Cubes:
Start by trimming off both ends of the watermelon so it sits flat and you can see the red flesh.
Stand it upright on one of the flat ends.
Working from top to bottom, slice down the sides to remove the rind, following the curve of the fruit.
Once the rind is removed, lay the watermelon on its side and cut it into 1-inch thick rounds.
Stack a few rounds at a time and slice them into strips, then rotate and slice again to create cubes.
Cut into Triangles:
Begin by slicing off both ends so the melon is flat on top and bottom.
Stand it up and cut straight down the middle to create two halves.
Place a half, cut-side down on the board, and slice it in half lengthwise again to make quarters.
From there, cut across each quarter into 1-inch wide wedges for easy-to-hold triangles—perfect for serving at parties or picnics.
Cut into Sticks:
Trim off both ends of the watermelon so it stands securely.
Cut it in half lengthwise from top to bottom.
With the cut side down, slice each half vertically into 1-inch wide pieces.
Then, turn the board and slice those pieces crosswise into 1-inch-thick strips.
You’ll end up with easy-to-grab sticks that are great for kids, snack trays, or dipping into fruit dips.
How to Store
I like to store cut watermelon in an airtight container in the fridge, where it stays fresh for up to 5 days. It’s perfect for grabbing a quick snack or tossing into a salad whenever I need it.
Make sure it’s tightly covered—this helps lock in all that juicy moisture and keeps it tasting sweet and crisp instead of drying out.
Don’t leave cut watermelon sitting out. I always pop it in the fridge right away to keep it safe to eat and tasting its best. Room temp watermelon just doesn’t hold up the same.
Serving Suggestions
Watermelon is one of my favorite summer fruits to enjoy. It’s light, refreshing, and easy to grab and go for a snack. I use it for beach days, BBQs, or just keep some in the fridge to snack on throughout the day. It’s also super versatile—toss it into a watermelon salad, whip up some watermelon margaritas for happy hour, or serve it alongside a creamy cheese dip for an easy appetizer everyone loves.
