Chef's neatly sliced watermelon (for serving).

Cut the watermelon into four equal pieces (quarters).

Carefully insert the knife along the boundary between the skin and the flesh, pushing it deep and rotating it around the entire circumference to separate the flesh from the skin.

The separated fruit pulp is sliced vertically into bite-sized pieces while still inside the peel.

To ensure that the skin doesn't get caught in your mouth, only the fleshy part of the fruit is carefully separated and prepared.