Watermelons intimidate home cooks for no good reason. A sharp knife and basic technique transform that hulking fruit into neat, manageable pieces in minutes.
Start by stabilizing the melon on a cutting board. Place it flat side down to prevent rolling. Use a chef's knife with a long blade, at least eight inches. A dull knife forces you to apply pressure that causes slipping and crushing the flesh.
Cut the watermelon in half from top to bottom. You now have two stable halves. Place each half flat side down and slice vertically into strips about one inch wide. Then turn the board ninety degrees and cut horizontally across those strips, creating rectangular chunks. This method wastes minimal rind and gives you uniform pieces perfect for serving.
For the wedge method, beloved at barbecues, cut the whole melon into quarters, then slice each quarter into wedges about two inches thick at the rind. Wedges work well for eating directly, though they're messier than cubes.
Remove seeds as you go. Most modern watermelon varieties contain few seeds, but any you spot pull out with the tip of your knife. Some cooks prefer leaving seeds in for texture and nutrition, though this is personal preference.
Never cut a watermelon directly over a plate or bowl. The juice will spray. Work over the cutting board, which contains the inevitable mess. Pat the cut surface dry with paper towels before serving if you want a prettier presentation.
Store cut watermelon in airtight containers in the refrigerator for up to three days. The flesh absorbs odors readily, so seal it properly away from onions, garlic, and other pungent foods.
A whole watermelon stays fresh at room temperature for two weeks. Once cut, refrigerate immediately. Temperature shock from cold storage won't damage the fruit, contrary to old kitchen