To cut a watermelon effectively, here are step-by-step methods for three popular cuts: wedges, cubes, and balls.

How to Cut a Watermelon into Wedges

1. Lay the watermelon long-side-down on a cutting board.
2. Slice about 1/4-inch off one end to create a flat surface.
3. Stand the watermelon on the flat end and slice it in half lengthwise.
4. Place one half cut-side-down on the board and slice it lengthwise again.
5. Cut crosswise into 1-inch thick wedges.
6. Repeat with the other half.
   Wedges are great for snacking and can be eaten with the rind on, making them perfect finger food

How to Cut a Watermelon into Cubes

1. Lay the watermelon long-side-down and slice 1/4-inch off both ends.
2. Stand the watermelon on one cut end.
3. Remove the rind by slicing downward along the border between the red flesh and the white rind, rotating the watermelon until all rind is removed.
4. Lay the peeled watermelon flesh long-side-down.
5. Slice crosswise into 1-inch thick planks.
6. Cut each plank into 1-inch cubes by slicing in a grid pattern.
7. Store in an airtight container and refrigerate if not eating immediately

How to Cut a Watermelon into Balls

1. Prepare the watermelon as for wedges (slice off an end, cut in half lengthwise).
2. Use a melon baller or small cookie scoop to press into the flesh and rotate to form balls.
3. Repeat across the watermelon halves as desired

Additional tips:

• Use a sharp chef’s knife for clean cuts.
• Cutting the watermelon just before serving preserves its texture and juiciness.
• Store leftover cut watermelon in an airtight container in the fridge for up to 2-3 days

This approach ensures minimal waste and uniform pieces suitable for snacking, salads, or presentation.