The right way to cut watermelon

Filled with trepidation, I’m holding a large slice of watermelon in my hand. When I bite into it, I already know that what always happens is about to happen: I’ll get juice on my face, clothes and everywhere else. The reddish juice squirts in all directions with every bite and enjoying a piece of watermelon ends up looking like a massacre.

But a specific cutting technique makes this scenario a thing of the past. In five easy steps, you’ll end up with bite-sized pieces that look good too. Here’s how.

1. Wash your watermelon

Firstly, wash the watermelon thoroughly – you have to get rid of any dirt. Then dry it so that it doesn’t slip when you cut it.

2. Cut it in half

Now cut the watermelon in half. It doesn’t matter whether you cut it lengthways or across. But it’s best to use a large and reasonably sharp knife – this reduces the risk of it slipping on the round surface.

3. Cut vertical slices

Place the half you just cut on a board, flesh side down. Then cut vertical slices. My slices are around 2.5 centimetres thick, but it’s up to you. If you want larger pieces, make your cuts further apart.

4. Turn it around

Next, turn the watermelon 90 degrees – I just turn the whole board. That keeps all the slices together.

5. Cut vertical slices again

The fifth and final step is cutting vertical slices again. This will create small cubes on the surface of your watermelon.

Now you can pull out the individual pieces, put everything on plates or pack it up in a Tupperware container and take it with you to the lake. The handy cuboid pieces are easy to hold and bite into. Without juice flying everywhere.

Enjoy! Here’s another little bonus tip: be smarter than me and don’t use a wooden board – mine’s now soaked in melon juice. A plastic board with a groove for the juice would have been better.