Because watermelons are rounded, heavy, and wet, cutting them can be a daunting task.
In brief: lay the watermelon on a baking sheet. Pierce it with the tip a large, sharp knife; and push it in 1” deep. Then, push the knife in to half the length of the blade, and cut downward, with a rocking motion. Gently roll the melon, as you cut, until you have gone all the way around, cutting it into two pieces. Now you can lay these halves flat on their cut sides, and safely cut the watermelon into the desired-sized pieces.
Read on to get a more detailed explanation of this.
The Juicy Details on Easy, Safe Watermelon Cutting
Once you have half the watermelon on its flat side, pierce the end, starting the cut carefully, as before. Then, push the knife straight down, so you’re only cutting from the center, down one side. Cut similarly down the opposite side, and you have cut the half …in half!
Then, lay that quarter of the melon on its larger flat side, and cut it lengthwise, down the middle, starting at the bigger side. This will result in two pieces that can easily and safely be cut into wedges for eating.
Helpful Hints for Cutting Watermelon
Choose your knife carefully. A sharp knife (like this made-in-the-USA beauty) is safer than a dull one. Dull knives make you press harder, giving you a greater chance of slipping and getting hurt.
The blade of the knife, ideally, should be long enough to push into the center of the melon. Its metal should be thick enough not to flex while you’re cutting.
A smaller knife may be useful in making that first, guiding cut, when you pierce the melon.
A large baking sheet (this is the one I use) gives you a surface that will contain the mess. You can even serve the cut melon on it.
Don’t cut it up all at once, unless you’re serving the whole thing. There’s no law that says you have to cut it exactly in half, either. Your best bet is to cut off a big enough piece, so that the rest can be stood on its end in a big bowl (see below). Cut the smaller portion into serving size pieces, which will keep in the fridge for 2-3 days.
A big bowl (this is the one I use) is an easy way to fit the uncut part of the melon in your fridge. When you take it out, place it cut side down on the baking sheet and cut off another hunk, to supply you with another day or two of delicious slices.
Change the plastic wrap daily. You want to protect that cut side from drying air and bacteria.
Always wash your hands right before handling the melon. It will stay fresh longer, if you’re not transferring germs and bits of other foods from your hands.
Watermelon Trivia from the Experts
Could there possibly be a downside to watermelon? Even the Mayo Clinic has trouble finding potential problems with this faultless fruit:
Did you know watermelon has more lycopene than any other fresh fruit or vegetable? Lycopene is an antioxidant linked to decreased risk of cancer, heart disease, and age-related eye disorders.”
Mayo Clinic
Could one ever to be too hydrated? Theoretically, maybe; but an article reviewed by dietician Amy Richter, RD at Healthline assures us not to worry:
Some dubious sources claim overeating watermelon may lead to heart problems and overhydration. Neither claim is backed by science or likely to occur.”
Amy Richter, Registered Dietician
Finally, when shopping, Taste of Home says to heft several melons, and choose the heaviest. The water content of the ripest melon makes it weigh more. Here’s their other trick to select the perfect melon:
Check the underside of the watermelon for a golden yellow spot, called the field spot. This is the part where the watermelon touched the ground while growing, and if it’s light or white, it definitely hasn’t reached peak ripeness yet.”
Taste of Home Magazine
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