Eating a cold slice of cantaloupe over a kitchen sink, its juices dripping down your forearms, is one of summer’s greatest pleasures. But first you need to know how to cut a cantaloupe safely and efficiently. This simple method for slicing cantaloupe—and other melons such as honeydew—will take you from whole fruit to neat wedges or bite-size cubes for fruit salads, savory relishes, and more.
Tools you will need
- Sharp chef’s knife
- Cutting board
- Large spoon
- Vegetable scrub brush
1. Wash the rind
Melons travel through plenty of hands—and dirt—before reaching your kitchen. Washing the rind helps prevent bacteria from transferring to the flesh when you slice into it.
2. Trim the peel
Trim about 1" off each end and place the melon upright on a cutting board. This creates a stable base and keeps the melon from rolling while you remove the rind. Using the melon’s curve as your guide, slice off the rind in strips, cutting deep enough to remove the firm green flesh beneath the netted skin, and expose the orange fruit underneath. If any of your cuts are too shallow and the pale green portion remains, simply trim it away.
3. Halve the cantaloupe
For long, elegant wedges, slice the melon in half lengthwise; for rounder, half-moon wedges, slice the melon in half crosswise. Using a large spoon, scoop out the seeds; discard or reserve the seeds and surrounding pulp for smoothies and other drinks.
4. Cut cantaloupe into wedges or chunks
Cut the melon into wedges as thick or thin as you like. For cubes or bite-size pieces, slice each wedge crosswise into smaller chunks.
How do you know when a cantaloupe is ripe?
A ripe cantaloupe should feel heavy for its size and have a sweet, fragrant smell at the stem end. The rind will look tan or golden beneath the netting, and the blossom end should yield slightly when pressed. Read more in our guide:
Can you eat cantaloupe rind? What about the seeds?
Cantaloupe rind is tough, bitter, and mostly unpleasant to eat. It’s easiest to trim the peel before cutting. The peel should be discarded or composted. The seeds of a cantaloupe are embedded in a stringy web of pulp. The seeds and pulp can be blended into agua frescas, smoothies, and other drinks. You can also rinse and dry the seeds, separating them from the pulp to consume like you would pumpkin seeds.
How to store cantaloupe
Store an uncut ripe cantaloupe, uncovered, on a refrigerator shelf for up to 1 week. Transfer cut cantaloupe to an airtight container and refrigerate up to 3 days. If your melon is a little underripe, letting it sit at room temperature can help soften the texture—but it won’t make it sweeter.
Can you freeze cantaloupe?
Yes. Arrange cantaloupe cubes in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. Frozen cantaloupe is best used in smoothies or blended drinks, since it softens as it thaws.
