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Slice the watermelon into quarters. Cut each quarter in half again. |
| Locate the row of seeds in the wedge of the watermelon. Cut a diagonal slice just above the seed line on both sides. |
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| Cutting along the seed line will create a seedless wedge of flesh that can be removed and cubed. |
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| Once the seedless wedge of the watermelon is removed, cut along the bottom of the seed line on both sides of the watermelon wedge. Remove the flesh that is full of seeds. |
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| The remaining seeds can now be removed with the tip of a utility knife or a spoon. Once the seeds are removed, the watermelon can be sliced, balled, or cubed. |
| Cube the watermelon by cutting a 1½ - 2 inch piece from the seedless wedge of watermelon.
Run a sharp knife along the rind to separate the flesh. |
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| The seedless flesh of the watermelon can now be cut into cubes and served. |
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