Personal-sized watermelons, also known as mini or icebox varieties, offer a convenient way to enjoy the fruit with minimal waste. These smaller melons typically weigh between three and ten pounds, making them perfect for single servings or fitting easily into a refrigerator. Their size necessitates a slight adjustment in cutting technique compared to larger counterparts, focusing on efficiency and stability. This guide provides simple, effective methods for transforming a small watermelon into cubes and triangles.
Essential Preparation Steps
Before cutting, the exterior of the watermelon must be thoroughly washed to remove dirt or surface contaminants. Even though the rind is not eaten, the knife blade will pass through it, carrying microbes into the edible flesh. Use a clean cloth or produce brush under cool running water, and then dry the melon completely with a clean towel.
The next step is to prepare the melon for safe slicing by ensuring it cannot roll on the cutting board. Using a large, sharp chef’s knife, carefully slice about a quarter-inch off both the stem and blossom ends of the watermelon. This creates two flat, stable bases, allowing the melon to stand upright securely on the cutting board. A sharp knife is safer than a dull one, as it requires less force and is less likely to slip.
Creating Cubes and Triangles
With the ends trimmed flat, stand the melon upright and slice it down the middle, splitting it in half lengthwise. Place one half cut-side down on the board for stability. To create rind-free cubes, work your way around the curved side, slicing downward with a slight angle to remove the thick green rind and the thin white pith.
Once the rind is removed, the remaining red flesh can be cut into uniform pieces. Slice the melon flesh crosswise into thick planks, aiming for a width between a half-inch and one inch. Stack two or three planks flat on the cutting board, then slice them lengthwise into strips of the same width. Finally, rotate the strips 90 degrees and slice them again to create even, bite-sized cubes.
To create triangles, which are preferred for easy handling, work with one quarter of the melon at a time, keeping the rind intact. Place a quarter cut-side down and slice it lengthwise into one-inch-thick strips. Holding the rind side toward you, cut crosswise across the strips at a slight angle to create uniform triangle shapes. The rind serves as a natural handle for these slices, making them ideal for snacking.
Serving Ideas for Small Watermelons
Beyond standard cubes and triangles, the smaller size of these melons allows for creative serving presentations. One popular alternative is the “stick” cut, achieved by cutting the halved melon into thick slices and then cutting those slices crosswise to create long, rectangular pieces. These rind-on sticks are easy for small hands to hold and reduce the mess of dripping juice.
For decorative purposes, a melon baller can be used to scoop the flesh into spherical shapes. This technique is appealing for fruit salads or as a garnish for cocktails, offering a different texture and visual appeal. The remaining melon flesh, which cannot be balled, can be saved and pureed to create a refreshing juice or agua fresca.
Another visually striking option is the watermelon “boat,” which utilizes the rind as a serving vessel. After removing the flesh, the hollowed-out rind can be shaped into a basket or boat with raised edges. The cut fruit, whether cubed, balled, or mixed with other ingredients like feta and mint, is then placed back inside the rind for a festive, edible container.