Everything you need to know about cutting cantaloupe, including how to peel it, remove the seeds, and store leftovers.
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 like honeydew—will take you from whole fruit to neat wedges or bite-size cubes for fruit salads, savory relishes, and more. 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. Cantaloupe FAQ Go cut some cantaloupe →
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