Say goodbye to uneven, messy melon cuts and learn how to cut a cantaloupe three different ways — slices, wedges, cubes! This juicy, fragrant fruit is perfect for beating the heat but also adds a burst of color and nutrition to salads, fruit platters, and smoothies.
Cantaloupe, also known as muskmelon, is a sweet, juicy fruit that belongs to the Cucurbitaceae family. It’s well-known for its characteristic netted, beige outer rind and vibrant orange flesh.
This fruit is low in calories but rich in water, making it a perfect choice for hydrating yourself in the summer months. Plus, it’s packed with vitamins A and C, which are essential for skin health, vision, and immune function.
Whether you’re preparing a fruit platter, adding it to a fruit salad, or blending it into a smoothie, you need to know how to cut a cantaloupe the right way!
How To Cut a Cantaloupe
Despite its somewhat intimidating exterior, cutting this fruit is easy once you know the basics. Here’s how to cut a cantaloupe into slices, wedges, cubes, and (bonus) melon balls!
Wash & Prep
Wash the cantaloupe under running water. Cut the ends off with a sharp chef’s knife, then stand the melon on one of the flat sides. Cut away the tough skin from top to bottom with your knife.
Slice the cantaloupe in half from stem to blossom end to expose the seeds. Using a spoon, scoop out the seeds and the fibrous core from both halves, leaving a clean bowl-shaped interior.
Slices
Flip each half of the cantaloupe so the hollow side is facing down. Starting at one of the flat sides you previously cut, make slices to your preferred thickness.
Wedges
Lay each half cut-side down again. Working parallel to the stem and blossom ends, cut the melon half into quarters, then again into eighths, and one more time into sixteenths, angling your knife to make even wedges. You can adjust the thickness to your preference here.
Cubes
Follow the same steps to cut the cantaloupe half into wedges. Cut the wedges crosswise into cubes. Adjust the size according to your needs or preferences!
Melon Balls
There is no need to peel the melon for this cut. After halving and seeding it, press the melon baller into the cantaloupe flesh and twist to scoop out perfect balls. Continue until you’ve balled as much cantaloupe as you need!
Tips For Cutting Cantaloupe
- Flat Surface: Cutting a small slice off the bottom of each half helps create a stable surface, which makes it much easier to slice your cantaloupe.
- Safety: When you’re peeling the cantaloupe or cutting it into different shapes, always cut away from your body and keep your fingers clear of the blade. Curl your fingers inward and use a claw grip to hold the fruit securely.
- The Right Knife: A chef’s knife is ideal for cutting through the cantaloupe’s thick skin, but a smaller paring knife can be more precise for getting the leftover bits of the peel.
- Keep it Fresh: If you’re not serving your cantaloupe immediately, squeeze a little lemon or lime juice over the top to help prevent browning or drying out.
How To Pick a Cantaloupe
- Size: Look for a cantaloupe that’s heavy for its size. This means it’ll be extra juicy.
- Color: The melon should have a creamy beige color. Avoid overly green melons.
- Firmness: It should feel sturdy, but it should also slightly give under pressure at the blossom end.
- Smell: A ripe cantaloupe will have a sweet, slightly musky scent.
Storing
Place the cut cantaloupe pieces in an airtight container. To preserve their freshness, you can place a damp paper towel inside the container before sealing it.
Store the pieces in the refrigerator for up to 3-4 days. Freezing is another great option to extend the life of your melon, but it’s best to use frozen cantaloupe for smoothies since the texture will change.
How to Use Cantaloupe
Cantaloupe is one of my favorite fruits, especially during the hot summer months! Here are a few of my go-to ways to use it:
- Cut into wedges or cubes for an easy, hand-held snack.
- Cubed or balled for fruit salads, salsas, or as a topping for yogurt and granola.
- Blended into smoothie recipes or used to make frozen cantaloupe sorbet.
- Threaded with mozzarella balls and basil leaves on skewers, then drizzled with balsamic glaze for a refreshing starter.
Cantaloupe FAQs
Yes! Cantaloupe seeds are edible and can be roasted for a healthy snack. Simply rinse the seeds, pat them dry, toss with a bit of oil and your favorite seasonings, and roast until crispy.
No, the skin of cantaloupe is not edible. It’s tough and can harbor bacteria, so it should be removed before eating the fruit.
Yes, always wash the cantaloupe under running water and scrub the surface with a clean brush to remove potential bacteria. This is important because cutting the melon can transfer bacteria from the skin to the flesh.
Say goodbye to uneven, messy melon cuts and learn how to cut a cantaloupe three different ways — slices, wedges, cubes! This juicy, fragrant fruit is perfect for beating the heat but also adds a burst of color and nutrition to salads, fruit platters, and smoothies.
Instructions
Wash & Prep
-
Wash the cantaloupe under running water. Cut the ends off with a sharp chef’s knife, then stand the melon on one of the flat sides. Cut away the tough skin from top to bottom with your knife.
-
Slice the cantaloupe in half from stem to blossom end to expose the seeds. Using a spoon, scoop out the seeds and the fibrous core from both halves, leaving a clean bowl-shaped interior.
Wedges
-
Lay each half cut-side down again. Working parallel to the stem and blossom ends, cut the melon half into quarters, then again into eighths, and one more time into sixteenths, angling your knife to make even wedges.
Melon Balls
-
There is no need to peel the melon for this cut. After halving and seeding it, press the melon baller into the cantaloupe flesh and twist to scoop out perfect balls. Continue until you’ve balled as much cantaloupe as you need!
