How To Cut Watermelon Into Sticks

Here's how to cut watermelon into sticks, the easiest way to turn a juicy summer favorite into a kid-friendly, party-ready snack.

There's nothing better on a hot day than a piece of sweet, cold watermelon and while there's no wrong way to serve it, I'd argue this watermelon stick method is one of the best.

I started cutting watermelon this way when my kids were little. Handing them giant wedges always ended in sticky hands, dripping elbows, and watermelon juice everywhere! Cutting it into sticks makes it easier to hold, is less messy and perfect for parties or lunchboxes.

Check out the video in the recipe card for a visual explanation!

Jump to:

• Tips to Choose a Ripe Watermelon
• The Easy Way to Cut Watermelon Into Sticks
• How to Serve Watermelon Sticks
• Storage Tips
• More Summer Recipes You'll Love
• 📖 Recipe

Tips to Choose a Ripe Watermelon

We've all been there. You pick your watermelon from the mountain of watermelons at the grocery store. It's a hot day and you just can't wait for a sweet, refreshing slice. You cut into the watermelon and it's pale pink, dry and tasteless. What a let down!

There are a few tips to make your watermelon choice more successful:

• Bigger are not always better. Smaller, rounder watermelons tend to have more flavor and will make sticks that aren't too long.
• Watermelon should feel unexpectedly heavy (juicy!) and be a dark, matte green color. There may also be some brown "webbing" which may look like a deterrent, but is actually where bees found the fruit, a.k.a. it's was sweet enough for them!
• Look for the field spot. There should be a creamy or dark yellow/orange spot where the watermelon sat on the ground. This lets you know it ripened on the vine.
• Avoid watermelons with visible dents or bruises.
• Knock-knock. Give the melon a knock. A deep, hallow sound means the watermelon is ripe.

The Easy Way to Cut Watermelon Into Sticks

What You'll Need

All you need is a watermelon (8-12 pounds is perfect), a large cutting board and a sharp chef's knife. The old saying is true: a sharp knife is safer than a dull one as it gives you more control and cleaner cuts.

A rimmed cutting board will help catch extra juice, or you can place the cutting board on a rimmed baking sheet to contain the juice.

Directions

Step 1: Cut watermelon in half down the middle (not the through the ends). This will give you a stable base to cut the sticks.

Quick Tip: To prevent your cutting board from sliding, place a damp dish towel underneath.

Step 2: Place the first half face down on the cutting board. Make 1 inch vertical cuts across the watermelon half.

Step 3: Rotate the cutting board or watermelon 90 degrees and repeat the 1 inch cuts to create a grid pattern.

Step 4: Repeat with the second half of the watermelon. Pull the watermelon spears out and enjoy!

The sticks on the edges will be more rind than fruit. Take these out and count them as the chef's snack.

How to Serve Watermelon Sticks

Watermelon makes a great snack a hot summer day, after-school snack and they fit nicely in a container for a lunchbox. They are best served chilled!

Watermelon sticks are a great way to serve watermelon at a barbecue, pool day or party alongside dishes like Calico Baked Beans, Sloppy Joes or Mexican Street Corn Pasta Salad.

Place spears vertically in a tall clear container, lay them out on a serving tray or pack them into containers for a grab and go snack.

Fun Twists

• Sprinkle with Tajin seasoning for a sweet and spicy combo
• Serve alongside a yogurt dip or this Maple Fruit Dip
• Freeze watermelon sticks on wax paper in an airtight container, making sure they aren't touching each other. Pull one out and enjoy an easy watermelon popsicle!
• Go the opposite direction and grill spears over high heat for a couple minutes per side until char marks appear. Grilling caramelizes the natural sugars for a smoky, sweet flavor.

Storage Tips

Store cut watermelon in an airtight container in the fridge. It should stay fresh for 3-5 days.

For food safety, cut watermelon should not be left out at room temperature for more than 2 hours and even less time if served outside on a hot day!

More Summer Recipes You'll Love

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