It's tempting to purchase watermelon already peeled and cubed, but we'd urge you not to. Not only is precubed watermelon more expensive, but it's also prone to having a mealy, mushy texture. (Once cut up, watermelon has a relatively short shelf fridge life.) Instead, follow these simple step-by-step instructions and do it yourself.
Wash the Watermelon
Give the watermelon a rinse, and pat it dry.
Create a Stable Surface
Using a chef's knife, carefully cut off the top and bottom of the watermelon. This creates a flat, stable surface to rest the watermelon on while you make the remaining cuts.
Trim Away the Rind
Trim away the rind, following the rounded shape of the melon as much as possible, so as to avoid removing excess flesh. Rotate the melon as you go. Trim away the remaining bits of white rind (they're largely flavorless).
If you'd like to make watermelon rind pickles [1], save the large pieces; otherwise, compost it.
Slice the Watermelon Into Planks
Slice the watermelon into planks in an appropriate size for your recipe.
Cube the Watermelon
Stack the flat planks on top of each other, and make crisscrossing cuts across the planks to cube the watermelon in one pass. Trim the rounded planks individually.
Dig In, or Use the Cubes in a Recipe
That's it! Snack away, or use the cubed melon in a refreshing, summery recipe [2].
