How to Cut a Cantaloupe: A Step-by-Step Guide

Fresh summer cantaloupe is a sweet and juicy addition to everything from a classic fruit salad to savory Cantaloupe Salad with Basil, Fresh Mozzarella, and Onions, not to mention how much of a treat it is when wrapped with prosciutto.

Cantaloupe is a hearty enough melon that it holds up well when sliced into a variety of different shapes — the most popular of which being square chunks, wedges, and melon balls. Most of the steps to cut a cantaloupe are similar, with a few easy variances to create your desired fruit shape: 

• Pick a good melon: Most importantly, you want to start with a high-quality product that’s ripe for slicing. Follow our guide on how to pick a ripe melon and be sure to look for a defect-free, heavy cantaloupe that smells fresh and sweet.

• Wash and dry the melon: Wash the whole cantaloupe under cold water and scrub off any dirt — you don’t want it to transfer to the inside of your fruit while slicing! Gently dry the cantaloupe off with a clean dish towel. 

• Gather your tools: Grab a large, sharp, chef’s knife and a large cutting board to give yourself plenty of working space. 

• Trim a small sliver from both the top and bottom of the cantaloupe with your chef’s knife to create a flat working surface. Place your cantaloupe top-side up on your cutting board.

• Slice the cantaloupe in half from top to bottom.

• Use a large spoon to scoop out the seeds and connective membranes from each half and discard. Make sure to apply enough pressure to remove the seeds but not remove too much of the cantaloupe!

• Leave the rind on the cantaloupe, as this will make eating them by hand easier. After cutting the cantaloupe in half and scooping out the seeds, place each half cut-side down on the cutting board. Slice into wedges by cutting lengthwise into about three-inch-thick pieces. 

• Place each seeded cantaloupe half cut-side down on the cutting board. Use the chef’s knife to trim off the rind, starting from the top and cutting down to the bottom. Repeat this process, rotating the cantaloupe halfway as you cut, until you’ve removed all of the rind. 

• With the cantaloupe halves facing cut-side down, slice lengthwise into about three-inch-thick pieces. Then, slice crosswise into two-inch-thick pieces to create large chunks. 

• Leave the rind on the cantaloupe. After cutting the cantaloupe in half and scooping out the seeds, place it cut-side up. Using a melon baller, scoop out small rounds.

• Make sure you have a sharp chef’s knife: A sharp knife is key to safely cutting your cantaloupe. Check out our guide to the best chef knives to find your best tool for slicing. 
• Don’t waste the seeds: Just like pumpkin or winter squash seeds, you can roast cantaloupe seeds too! 
• Store in an airtight container and enjoy your cantaloupe quickly: While the FDA notes that refrigerated cantaloupe can be enjoyed between 5-15 days of purchase, we’d argue that you should steer closer to 3-5 days to avoid mushy slices, wedges, and chunks. 

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