How to Cut a Cantaloupe
Cantaloupe is an exceptionally refreshing, juicy, sweet fruit that is synonymous with hot summer days! Knowing how to cut a cantaloupe efficiently will help you stay safe in the kitchen and broaden the range of recipes you can make. Think aguas frescas, salads, grilled cantaloupe, gazpacho, and more!
What is a cantaloupe?
Cantaloupe is part of the Cucurbitaceae family known for its sweet, juicy orange flesh and distinctive webbed skin. The scientific name for this delicious melon is Cucumis melo cantalupensis, and there are two main types.
European cantaloupe has greenish-gray skin with gentle ridges and sweet flesh. On the other hand, North American cantaloupe appears quite webbed on the outside with firm orange flesh.
Cantaloupe is loaded with nutrients like vitamin C, beta-carotene, folate, fiber, and potassium. So, head to the nearest farmer’s market, pick up a melon, and let’s learn how to cut a cantaloupe!
Why cutting a cantaloupe correctly matters
Cutting a cantaloupe properly is important not only for safety reasons but also for maximizing taste and presentation.
Incorrect cuts lead to uneven slices, wastage of the fruit, and potential injury — all things nobody wants!
Tools you’ll need
- Sharp chef’s knife
- Cutting board
- A spoon to scoop out the seeds
How to choose the perfect cantaloupe
It’s important to know what to look out for at the grocery store so you get the most bang for your buck! These tips are for North American cantaloupe, so keep that in mind.
- Skin appearance: Look for a cantaloupe with a uniform, creamy, light gold color underneath the net-like texture on the skin. Avoid those with cuts, bruises, or mold.
- Smell: A ripe cantaloupe will have a sweet, musky scent at the blossom end (opposite of the stem).
- Texture: The skin should have a prominent, raised netting, web-like pattern covering its surface.
- Stem: There should be no stem present, meaning the fruit was ripe when harvested.
- Shape: Choose a cantaloupe that’s symmetrical and well-rounded.
- Weight: The melon should feel heavy for its size, indicating a juicy texture.
- Firmness: It should have a slight give at the blossom end when pressed, but you don’t want it to be too soft.
How to cut a cantaloupe
Clean the cantaloupe
Always clean your cantaloupe under running water before cutting into it. This helps remove any bacteria or dirt on the surface so it doesn’t transfer to the fruit’s interior.
Slice off the ends
Using a sharp knife, cut off a small section of the blossom and stem ends and stand it up on one side. This creates a flat base for stability to prevent the cantaloupe from rolling around as you cut it.
Peel the cantaloupe
If you prefer to peel the cantaloupe before cutting it, run a sharp knife from the top end down to the bottom end. Make sure to follow the shape of the melon to prevent wasting fruit.
Cut the melon in half
Stand the cantaloupe on one of its flat ends and slice down the middle to cut it in half.
Scoop out the seeds
With a spoon, scoop out all the seeds and pulp from the center of each cantaloupe half. You can discard the seeds, or rinse them to roast later on.
How to cut a cantaloupe into wedges
Keep the cantaloupe with the flat side facing up. Stabilize it with your non-dominant hand and tilt it slightly. Make angled cuts with the bottom thickness reaching about 1 inch until you’ve reached the end. Cantaloupe wedges are one of our favorite cuts for snacking!
How to cut a cantaloupe into cubes
Again, turn each half onto its flat side. Make 1-2-inch crosswise cuts from one end of the half to the other. Rotate the cantaloupe, then make lengthwise cuts of the same thickness to form cubes perfect for fruit salads, snacking, and more.
How to cut a cantaloupe into slices
Turn each half onto its flat side. Make ¼ – ½-inch crosswise cuts from one end of the half to the other. Cantaloupe slices are great to serve as part of a pretty fruit platter.
Cutting an unpeeled cantaloupe
If you prefer to keep the peel on for most of the cutting, follow the same steps above for each of the shapes. It’s best to remove the peel once you’ve cut the cantaloupe into wedges or slices (you can cut it off of individual cubes, but it takes much longer).
Run a sharp knife along the wedge or slice where the flesh meets the skin, keeping it stabilized with your non-dominant hand.
Tips for cutting a cantaloupe
- Use the right tools: Always use a freshly sharpened knife and a sturdy cutting board. We suggest placing a damp paper towel underneath the board to prevent any slippage.
- Clean the fruit: Even though you won’t be eating the peel, it’s still important to clean the cantaloupe thoroughly before cutting it.
- Scoop efficiently: Use a spoon with an unfinished/sharp edge to scoop out the seeds and pulp more efficiently.
- Stabilize the melon: Cutting off the ends of the cantaloupe first will provide stability and prevent it from rolling around as you try to slice it.
- Grip it properly: Always keep your hand and fingers away from the cutting path of the knife.
- Minimize waste: When you’re peeling the cantaloupe, cut as close to the rind as possible to prevent wasting any precious fruit.
How to store cut cantaloupe
If you end up with too much cut-up cantaloupe, just follow these simple storage instructions:
- Fridge: Store cut cantaloupe in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: You can freeze cut cantaloupe in a single layer on a baking sheet before transferring it to a freezer-safe bag or container. It will keep for up to 3 months.
Cantaloupe recipe ideas
Now that you know how to cut up a cantaloupe, the world of recipes is your oyster! Try some of these options out:
- Agua de melon: Combine cantaloupe with sweetener and water for a refreshing summertime beverage.
- Cantaloupe smoothie: Blend cantaloupe with coconut milk and banana.
- Fruit salad: Combine cantaloupe with strawberries, blueberries, grapes, and bananas for a light dessert.
- Cantaloupe sorbet: Purée cantaloupe, then freeze it to make a healthy sorbet.
- Cantaloupe popsicles: Purée cantaloupe and coconut milk, then pour it into popsicle molds and freeze for a quick way to cool off.
FAQ
Yes, cantaloupe seeds are edible and can be roasted with a little vegetable oil and your favorite seasonings for a healthy snack.
No, the skin of a cantaloupe is tough and not generally considered edible.
A ripe cantaloupe will have a sweet smell at the blossom end, a uniform color under the netting, and a slight give at the blossom end when pressed.
In the fridge, cut cantaloupe can be stored for up to 3 days. In the freezer, it can last up to 3 months.
Yes, cantaloupe can be grilled, roasted, or sautéed, although it’s most commonly eaten fresh.
More how to cut recipes
How to Cut a Cantaloupe (Perfectly Every Time)
Equipment
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 cantaloupe
Instructions
- Clean your cantaloupe under running water before cutting into it.
- Using a sharp knife, cut off a small section of the blossom and stem ends and stand it up on one side.
- If you prefer to peel the cantaloupe before cutting it, run a sharp knife from the top end down to the bottom end. Make sure to follow the shape of the melon to prevent wasting fruit.
- Stand the cantaloupe on one of its flat ends and slice down the middle to cut it in half.
- With a spoon, scoop out all the seeds and pulp from the center of each cantaloupe half. You can discard the seeds, or rinse them to roast later on.
Wedges
- Keep the cantaloupe with the flat side facing up. Stabilize it with your non-dominant hand and tilt it slightly.
- Make angled cuts with the bottom thickness reaching about 1 inch until you’ve reached the end.
Slices
- Turn each half onto its flat side. Make ¼ – ½-inch crosswise cuts from one end of the half to the other.
Cubes
- Turn each half onto its flat side. Make 1-2-inch crosswise cuts from one end of the half to the other. Rotate the cantaloupe, then make lengthwise cuts of the same thickness to form cubes.
Unpeeled
- If you prefer to keep the peel on for most of the cutting, follow the same steps above for each of the shapes.
- Run a sharp knife along the wedge or slice where the flesh meets the skin, keeping it stabilized with your non-dominant hand.
Notes
- Use the right tools: Always use a freshly sharpened knife and a sturdy cutting board. We suggest placing a damp paper towel underneath the board to prevent any slippage.
- Clean the fruit: Even though you won’t be eating the peel, it’s still important to clean the cantaloupe thoroughly before cutting it.
- Scoop efficiently: Use a spoon with an unfinished/sharp edge to scoop out the seeds and pulp more efficiently.
- Stabilize the melon: Cutting off the ends of the cantaloupe first will provide stability and prevent it from rolling around as you try to slice it.
- Grip it properly: Always keep your hand and fingers away from the cutting path of the knife.
- Minimize waste: When you’re peeling the cantaloupe, cut as close to the rind as possible to prevent wasting any precious fruit.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.