Place paper towels or a large towel you don’t mind getting watermelon juice on under a large cutting board.

Lay the watermelon lengthwise on the cutting board. Use a sharp knife to cut off both ends of the watermelon. Stand it up tall with one of the ends down so it’s on a flat surface.

Hold the watermelon near the top with your non-dominate hand. Start at the top and carefully cut the thick green rind away from the flesh, turning the watermelon as you go to remove all of the rinds. Trim away any white pieces of flesh as needed. Discard the rind and wipe down the cutting board with a damp towel as needed.

Lay the watermelon longways on the board and cut it in half, leaving two large pieces. Set one aside and place the other one upright, with the larger flat surface down on the cutting board.

Cut the watermelon vertically into 1 to 1 1/2-inch slices, so you’re left with rough half circles when you lay it flat. When they’re flat, cut them into 1 to 1 1/2-inch watermelon sticks. Turn them and cut them crosswise into cubes.

Transfer the cubed watermelon to a serving dish or store it until you’re ready to eat.