For many Hong Kongers, scorching summer days are inseparable from a chilled slice of watermelon. Yet that sweet relief often comes with a frustrating ritual: spitting out seeds. The mess, the interruptions, and the occasional accidental swallow can turn a refreshing moment into a chore. But a Japanese chef has now shared a cutting technique that nearly eliminates this hassle—by rethinking that very first slice.
Chef Papuchan, a popular culinary expert in Japan, recently posted a method on Yahoo! JAPAN that went viral for its elegant simplicity. Instead of the usual vertical cut, he recommends a horizontal approach. The change, though slight, reveals the watermelon’s hidden seed pattern and makes removal far easier.
The Problem with Traditional Watermelon Cutting
Most people instinctively cut a watermelon vertically—following the stripes from top to bottom. This seems natural, but it actually slices through the fruit’s internal seed arrangement in a way that leaves seeds scattered across every piece. The result: constant spitting or painstaking seed-picking while eating.
Chef Papuchan’s insight is rooted in basic botany. Watermelon seeds grow in a radial pattern around the fruit’s core. When you cut vertically, you cut across these rays, dispersing seeds unevenly. When you cut horizontally—perpendicular to the stripes—you reveal those seed lines on the cross-section, making them immediately visible.
Why Horizontal Cutting Works
The key is the first cut. By slicing the watermelon horizontally (across the fruit’s equator, not along its stripes), you expose the seed lines in two perfect circles. From there, it’s simple to follow those lines with your knife. Each wedge will have its seeds exposed along the cut surface, ready to be flicked away with a fork or toothpick before you even take a bite.
“It’s not a magic trick,” Chef Papuchan explains. “It’s just understanding how the fruit arranges itself. Once you see the design, you can work with it instead of fighting it.”
Step-by-Step: The Chef’s Method
This technique requires no special tools—just a sharp knife and a cutting board. Follow these three steps:
- Step 1: Cut Horizontally. Place the watermelon on its side. Identify the stripe pattern. Then cut straight across the middle, perpendicular to the stripes. This gives you two halves with a flat, round cross-section.
- Step 2: Place Cut-Side Up. Take one half and set it cut-side facing up. You’ll now see a clear ring or rings of black seeds arranged in concentric arcs.
- Step 3: Cut Along the Seed Lines. Using the seed lines as a guide, slice the half into wedges by cutting radially—like slicing a cake along the lines of seeds. Each piece will have seeds sitting along one edge, ready to be easily removed.
If the resulting pieces feel too large, simply make additional cuts between the seed lines to adjust portion size. Chef Papuchan notes that the method may not remove every single stray seed, but it cuts seed-picking time by at least half compared to vertical slicing.
Expert Tips for Perfect Watermelon
Choosing the right watermelon also matters. A sweet, ripe fruit makes the effort worthwhile. Look for a deep, uniform color, a creamy yellow field spot (where it rested on the ground), and a hollow sound when tapped. Avoid watermelons with soft spots or dull skin.
For those concerned about swallowing seeds, the chef adds that modern seedless varieties are an option—but they often lack the same intense flavour as seeded types. This technique lets you enjoy the best of both worlds: the taste of classic watermelon without the constant spitting.
The Takeaway
This simple pivot in cutting technique could change how Hong Kong’s summer fruit lovers approach their favourite snack. By respecting the fruit’s natural structure, we save time, reduce mess, and enjoy a more pleasant eating experience.
Next time you bring home a watermelon, try a horizontal first cut. You might never go back to vertical again.