How do I prepare it?

Safety Tips

It is recommended that you wash all Seedless Watermelon in clean, running water before eating them. This is also recommended for all kinds of fruits and vegetables, whether they have rinds or not. You should also use clean knives and cutting surfaces.  A good tip is to have colour coded chopping boards - green for raw fruits & vegetables, red for raw meat, etc. Additionally, anyone preparing watermelons, fruits, vegetables or other foodstuffs should thoroughly wash their hands with soap and water prior to preparing the food for eating.

Step 1 – Using clean water, wash the outer skin of the Watermelon, ensuring all field debris and dirt is removed.

Step 2 – Place the watermelon on a clean, stable cutting surface such as a chopping board and lay the melon on its flattest and most stable point.  Often there is a flatter part to the melon that is slightly yellow in colour – this is where the melon has lain in the paddock.

Step 3 – Hold the melon firmly with one hand, with your finger tips angled down away from the knife.  Hold the knife firmly against the skin of the melon and cut firmly though the end of the melon.  Do not saw or hack at the fruit.  The knife should glide cleanly through the melon.  Repeat with the other end of the melon, discarding the discs of melon ends into the bin.

Step 4 – Place the melon on the largest of the flat ends to make it as stable as possible.  Cut down through the centre of the melon to produce 2 halves of melon.

Step 5 - Take one half and cut it into half again, always standing the melon on a flat stable surface.

Step 6 - Take the quarter piece of melon and lay it on its largest, flattest side.  Slice the melon into evenly sized wedges – approximately 10-12 wedges dependent on the size of the melon.   Repeat with the remaining quarters of melon.

And here's some great ideas for

things to do with cubed seedless watermelon