How to cut watermelon – here are two easy, reliable methods I use. I call them the The Naked Cube Cut when you want rind-free cubes, and the The Picnic Cut when you want pieces with the rind left on for a handy handle.
The Picnic Cut – Rind On
If you want watermelon pieces that are easy to hold and serve—especially outdoors or for kids—leave some rind on. The classic wedge is popular, but this rind-on cube-style cut (shared with me by a friend on a camping trip) is tidy and practical. Below is a clear step-by-step guide to make neat, handheld pieces.
Step 1
Wash the watermelon. Always rinse the outside before cutting. A clean surface prevents bacteria and dirt from being dragged into the flesh while slicing.
Step 2
Cut the watermelon in half. I usually cut around the equator to create two round halves, but you can cut lengthwise if you prefer longer pieces.
Step 3
Slice in one direction. Lay one half flat and cut parallel slices about 1 to 1½ inches thick.
Step 4
Slice in the other direction. Rotate the cutting board and cut perpendicular slices the same width to create a grid.
Step 5
Serve the half-melon upside down. Place the cut half flesh-side up so people can pull out individual pieces by the rind. It’s simple, tidy, and fun—kind of like Jenga as pieces are removed.
The Naked Cube Cut – Rind Off
When you need rind-free cubes for salads or recipes, the Naked Cube Cut gives consistent, neat cubes with minimal waste. It’s ideal for dishes that call for uniform pieces like a watermelon-cucumber-feta salad or fruit bowls.
Below is a photo guide showing how to remove the rind and cube the watermelon cleanly.
How to Naked Cube Cut
Step 1
Wash the watermelon. Rinse it well to remove any dirt or residue from the skin.
Step 2
Cut the watermelon in half. Set one half flat on the board for stability.
Step 3
Trim the ends. Slice off the ends so you have flat surfaces to stabilize the melon while removing the rind.
Step 4
Remove the rind. Stand the half on a flat end and run your knife between the flesh and rind, cutting downward around the melon until the rind is gone. Work carefully to minimize wasted flesh.
Step 5
Slice into a grid. Place the rindless half flat and cut horizontal slices about 1 inch thick. Then cut perpendicular slices to form a consistent grid. Rotate the melon or board as needed to keep the cube sizes even.
Step 6
Serve the cubes. Use a spatula or your hands to transfer uniform cubes to a bowl—perfect for salads, drinks, or snacking.
These cubes work beautifully in chilled drinks, fruit salads, or recipes like watermelon and feta salad, watermelon granita, or simple fruit platters.
Can you cube cut with the rind on?
You can attempt a cube cut with the rind left on, but I prefer removing the rind first for two reasons:
- It’s difficult to get even slices through thick rind while keeping the knife steady and the cubes uniform.
- There’s more waste and uneven trimming when trying to follow the curve of the melon from inside the rind.
Removing the rind first takes an extra step but produces cleaner, more consistent cubes and reduces frustration when scooping pieces out of the rind.
Which method do you prefer? Do you have a favorite way to serve watermelon or a go-to recipe? Try both cuts and use the one that best fits your occasion—rind-on for easy hand-held snacking, rind-off for salads and neat presentation.