Watermelons can be such a pain to cut. Most of the time you either end up scooping all of the fruit out in big uneven chunks or you use a melon-baller which leaves you with a lot of wasted melon and seems to take forever. This way is super fast and easy and takes all of the hassle out of cutting up that big juicy melon.
First of all, when picking a melon you want to always look for a melon that has a big yellow spot on one side. This will tell you that the melon ripened on the vine (the yellow spot is where it sat on the ground). If it is all green, chances are, it ripened off of the vine and won’t be nearly as sweet. The next thing I do is look for a melon with “bee stings”. These are brown lines on the melon that cause small indentions (see picture). Evidentially bees like the sweet melons… AND if there happens to be sugar balls (looks kind of like sap) coming from these bee stings, that is said to be sugar leaking out of the melon. I will usually find a few like these and see which is the heaviest which shows that it is extra juicy. A lot of people knock on the melon to see if it sounds hollow which I know works but for some reason they always sound the same to me so I generally don’t use this technique. I don’t know if this is all scientifically correct with the bees and all but I generally pick good ones using this method.
Always wash the melon. Even though you don’t eat the rind, it usually ends up touching the same parts of the cutting board that the juicy little squares touch, plus many are imported from Mexico so I always give them a good scrub with a tiny drop of dish soap.
Alright, on to the cutting. Using a large sharp knife, cut the melon in half. Move one half off of the board and cut the other half in half again.
Now make 1″ incisions down through the whole watermelon quarter being careful not to cut too far into the rind. Turn the watermelon 90 degrees. Turn your knife on its side and make incisions 1″ apart through one side then turn and make the same incisions down through the other side.
Now, run your knife just inside the rind and dump the squares into your bowl. Repeat with the rest of the quarters.