Step 1

Rinse the watermelon and pat it dry.

Step 2

Using a sharp chef's knife, carefully slice the watermelon in half crosswise (not lengthwise) so you have two pieces that have a round, circular cut side (if you cut it lengthwise, you'd have an oval).

Step 3

Starting with the first half: trim off the stem end of the watermelon so that you can see some of the red flesh easily peaking through the circle.

Step 4

Turn the melon face down on the cutting board (so that the larger, fully cut side is flat against the board.

Step 5

Starting at the top, stem end, hold your knife at an angle and gently cut down towards the cutting board so that you remove a strip of the rind. Cut deep enough to where the rind is fully removed and you see the dark pink flesh of the watermelon (remove all of the white/very light pink part. You'll lose some of the red with it, but that's OK.).

Step 6

Rotate the melon and repeat, continuing until you have cut away all of the rind.

Step 7

Cut the melon horizontally into thirds, so that you end up with 3 pieces that are each a full circle.

Step 8

Cut each circle into cubes of your desired size.

Step 9

Repeat with the second melon half.

Step 10

Place in a container and chill in the refrigerator for at least 4 hours (for icy cold watermelon) or refrigerate for up to 3 days or freeze for 3 months or longer.