How to cut and serve watermelon

Wedges for the picnic table, cubes for the fridge — safe knife work for any size Hermiston melon.

A ripe slice of red watermelon with seeds

Before you cut

Wash the outside of the melon even though you discard the rind — knife contact transfers surface bacteria to the flesh. Use a large sharp chef's knife and a stable board. A 20–25 lb Hermiston field melon needs clearance and a towel under the board so it does not slide.

Classic wedges (fastest)

  1. Cut the melon in half lengthwise
  2. Place halves cut-side down; slice each half into 1-inch half-moon wedges
  3. Serve on a platter with the rind as a handle — ideal for outdoor events

Cubes (best for storage)

  1. Trim both ends and stand the melon upright
  2. Follow the curve of the melon to remove all rind
  3. Cut the peeled cylinder into planks, then into bite-size cubes
  4. Refrigerate in a sealed container (see storage guide)

Seedless vs seeded

Seedless varieties dominate retail bins from Hermiston shippers. Seeded heirloom types still appear at some farm stands — scoop seeds with a spoon when cutting cubes, or spit-friendly wedges at a county fair.

Party and food-service quantities

Plan roughly ½ pound of watermelon per person for a light snack, or ¾–1 lb if melon is the main summer treat. One large Hermiston melon often feeds 20–30 people as wedges.

Related: Watermelon recipes · Nutrition facts