The Best Way to Cut a Cantaloupe and Remove the Seeds

Don't put one of the sweetest pleasures of summer in the hands of the produce department by purchasing pre-cut chunks of melon. Instead, learn how to cut a cantaloupe at home—after all, the tastiest melon is one that you cut yourself. Enjoying slices or cubes of that bright orange fragrant flesh starts with picking out the best, ripest melon and then putting in a small amount of knife work to get it from melon to slice.

There is no one right way to cut a cantaloupe, but we're sharing a handy technique that offers a few different options, a choose-your-own cantaloupe adventure of sorts. And in case you were wondering, this cutting method also applies to honeydew, watermelon, or pretty much any melon, so it's well worth learning.

How to Pick a Ripe Cantaloupe

Look for a melon with prominent webbing, a paler, slightly flattened side, and no attached stem. These are signs that the cantaloupe was allowed to fully ripen before being harvested, thus ensuring the deepest flavor. Then, take a whiff: A ripe melon will be intensely fragrant. "If you can't smell anything, it's probably not ready yet," says Traci Weintraub, chef and founder of Gracefully Fed, a meal delivery service and restaurant in Los Angeles. "On the other hand, if it smells overly sweet, it might be overripe."

The melon should also be firm, not rock hard, and feel heavy for its size. Avoid any melons that feel too light or almost hollow, advises Weintraub. Additionally, for the best quality, try to avoid ones with dents, punctures, or heavy bruising, which look like dark brown or black patches, she says.

How to Cut a Cantaloupe

Before slicing, make sure to wash the melon to prevent any bacteria on the skin from being transferred into the flesh when cutting. Then, get to work. You'll need a hard, flat surface (like a clean cutting board) and a very sharp knife, says Weintraub.

1. Place the cantaloupe on the work surface and slice off the bottom and top ends, creating a flat surface on both sides which exposes the flesh. Discard the ends.
2. Then rotate the cantaloupe so that it is standing up on one of the two flat ends, which keeps the melon sturdy on the work surface, creating an easier and safer cutting experience.
3. Now, get ready to choose: You can either remove the skin first or proceed with cutting the cantaloupe with the skin on and remove it later with these two methods:

Remove the Skin and Slice: Using your knife, slice off the outer skin of the melon revealing the flesh while following the shape of the sphere. Discard the skin. Slice the exposed melon in half either lengthwise or crosswise and use a spoon to scoop the seeds from the center, discard the seeds. From there you can thinly slice the melon crosswise or lengthwise, slice it into wedges, or cut the melon into chunks and enjoy!

Slice First, Then Remove the Skin: Rather than removing the skin to start, some people find it easier to keep it on for now. In this variation on how to cut a cantaloupe, cut the melon in half crosswise or lengthwise and use a spoon to scoop the seeds from the center, just like in the prior method, except the skin is still on the melon. Discard the seeds. If you are preparing melon balls, go ahead and use a melon baller or teaspoon to remove the flesh until you hit the skin.

To Cut Melon Into Pieces

Slice the skin-on melon halves into wedges by halving one piece, then quartering each half, and so on until you reach desired wedge size. You can enjoy the wedges as is.

Otherwise, "if you're looking to use your cantaloupe in a recipe, maybe a salad or drink, you'll want to remove the rind [and cut it into pieces]," says Weintraub. To do this, place a wedge rind side down on the work surface. Insert a sharp knife between the meat of the fruit and the rind. Then, carefully slice along the rind, following the curved shape of the wedge. Discard the rind. From here, the rindless wedge can be cut into chunks or any shape you like.

How to Store Cantaloupe

Cantaloupes, like other melons, are perishable, so keep yours in a cool, dry place. If it begins to soften or develop sunken areas, move it to the refrigerator and use within a day or two.

"Once cut, cantaloupe [can be stored] in the fridge for about three to four days," notes Weintraub. Be sure to use an airtight container to keep the melon fresh. Even then, it's still a good idea to sniff your stored cantaloupe before eating it to make sure it hasn't gone bad, says Weintraub. Toss the melon if it feels slimy or has a pungent odor.

If you’ve already cut your cantaloupe and it isn’t ripe, you still need to store it in the refrigerator immediately. You may notice it softens over a day or two, but unfortunately, the taste won’t change.