Watermelon Cutting Made Quick & Easy for the Win in Any Season


This post is sponsored by Watermelon.org.

We are well into the busy fall season and I just scored a big seedless watermelon at my local market, they were parked right next to the pumpkins outside and more inside! My day was MADE bringing this watermelon home – the sun was shining on me, literally and figuratively.

It felt like I was squeezing out extra summer from the year with my produce department find but actually watermelon is becoming more and more prevalent in grocery stores well outside warm-weather months.  In hindsight, I can’t believe I almost didn’t buy the watermelon – thinking I didn’t have the TIME to cut it up and store it away during the weekend’s whirlwind of activities.

But after I checked out the fresh cut watermelon in the produce department (the slices on Styrofoam trays and chunks in plastic tubs), I decided that my budget this month was more “cut it yourself” than “sheer convenience.” So, made a beeline back to the whole watermelon bins and picked out a beautiful looking 16-pound watermelon that felt nice and heavy and had that ripeness-telling creamy yellow spot on the bottom.

When my hubby saw me hauling the watermelon into the house (a great workout by the way), he was super excited that we’d be taking it along as great pre- and post-race snack for our obstacle course race this weekend.  He knows, from my years of gushing over watermelon and its frequent appearance on our family menu, that watermelon is fabulous for athletes – hydrating, has good carbs to provide energy, and a source of many important vitamins and minerals that we need.

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Didn’t have lot of time to spare before we headed out on our weekend excursion. I was wondering how long does it take to cut watermelon, exactly. I’ve done it countless times, but never really paid any attention – I do know my feeling is that “it’s easier than people think.” so, I decided to give this watermelon cutting session a timer – not to rush through, but to legitimately see how long it took using one of my favorite watermelon cutting methods.

Just a little over 5 minutes to cut up my watermelon!

The result: My 16-pound watermelon* took 5 minutes and 16 seconds to cut and toss into storage containers. I wasn’t racing, but I wasn’t lollygagging or taking a ton of my usual watermelon snacking breaks – I was pretty focused on the task.  so, boom — 5 minutes — I have just overcome the time objection that I hear from some of you about getting the “big” watermelon. as, for storing a watermelon, which can sometimes be unwieldy to fit in a fridge whole, chunking it up and sealing in stackable storage containers can help you optimize valuable fridge real estate.

*The average seedless watermelon is 8- to 12-pounds. My cutting demo watermelon was 16-pounds and in Texas I’ve purchased seedless watermelon much, much larger (30+ pounds).

MY GO-TO QUICK & EASY WAY TO CUT WATEMELON

  1. Wash exterior of rind to prevent contaminants from dragging into flesh with each knife slice. I do this as soon as I bring home from store, so it’s not reflected in my 5-minute cutting time.
  2. Lay watermelon on side and slice off just enough of each end, sparing as much watermelon flesh as possible, so that it will stand stable when rotating upright.
  3. Stand watermelon upright and take large knife (I prefer a really large serrated knife), and make vertical cuts down the melon in one long motion, top to bottom, curving gently with the shape of watermelon. This is about 8 total cuts, more or less, depending on watermelon size
  4. While it’s still “standing up,” slice de-rinded watermelon lengthwise through the center, top to bottom, and lay one half down on the cutting board with the curved side up.
  5. If you desire “chunks”, make about 2 to 3 horizontal slices through the center of the half, depending on the largeness of your watermelon.  then slice top to bottom in in approximate 1” rows going each direction. if you want “sticks,” just skip the first horizontal cut mentioned in this step.
  6. Package up in air-tight containers and store in the fridge for 3 to 5 days.
  7. Compost the watermelon rinds, or use in a recipe – check out my Churro Watermelon Rind Fries in the Air Fryer.

Watermelon.org shows a very similar cutting method on their website.



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