Not sure how to cut a cantaloupe with ease? Look no further! Learn how to cut a cantaloupe into wedges, slices and cubes without the sweat.
I’ll show you how to expertly cut a cantaloupe, turning it into beautiful, wedges, slices, or bite-sized chunks. Whether you’re preparing a refreshing fruit salad, an appetizer with prosciutto, or simply a healthy snack, these easy knife tricks are for you!
In the melon mood? Learn How to Cut a Watermelon into cubes and slices, too!
How to Pick a Good Cantaloupe
Picking a ripe and flavorful cantaloupe can make all the difference!
- Sniff: A ripe cantaloupe will have a sweet and fragrant aroma. Give it a sniff near the stem end. If it has a pleasant, sweet smell, it’s likely to be ripe and flavorful.
- Press: Gently press the ends of the cantaloupe with your thumbs. A ripe one will yield slightly under gentle pressure without being too soft or mushy.
- Color: A ripe cantaloupe typically has a golden or creamy yellow color beneath the netted rind. Avoid cantaloupes that are mostly green or pale in color, as they may not be fully ripe.
- Weight: Pick up the cantaloupe and assess its weight. It should feel heavy for its size, indicating that it is juicy and filled with flavor.
How to Cut a Cantaloupe Into Wedges
Slice the whole cantaloupe in half lengthwise.
Scoop out the seeds with a spoon.
Place the cantaloupe halves skin-side up for easier slicing. Slice each half in half again, resulting in quarters.
Slice each quarter into eighths for thinner wedges.
How to Cut Cantaloupe Into Slices
Slice the whole cantaloupe in half lengthwise.
Scoop out the seeds with a spoon.
Slice off the very ends of the cantaloupe (where the stem was and at the opposite end).
Rest each half on the cutting board, where the stem was cut off. Carve off the rind on each half. Place the skinned cantaloupe, with the large flat-side facing down, on the cutting board.
Cut the cantaloupe halves into slices.
How to Cut Cantaloupe Into Cubes
Follow the steps for slicing the cantaloupe as described above. Stack a few slices at a time. Cut the stacked slices into cubes to create chunks.
Ways to Use Cut Cantaloupe
There are numerous creative and delicious ways to serve cantaloupe outside of just a healthy snack! Here are some ideas to inspire you:
- Fresh Fruit Platter: Arrange sliced cantaloupe alongside other seasonal fruits like berries and pineapple for a colorful and refreshing fruit platter.
- Cantaloupe Salad: Combine diced cantaloupe with other complementary ingredients like cucumber, mint, feta cheese, and a drizzle of lime juice for a light and flavorful salad.
- Cantaloupe Smoothie: Blend ripe cantaloupe with yogurt, a splash of orange juice, and a touch of honey for a refreshing and nutritious smoothie.
- Grilled Cantaloupe: Brush cantaloupe slices with a little honey or sprinkle them with cinnamon, then grill for a few minutes on each side until caramelized. Serve as a unique and tasty dessert or side dish.
- Cantaloupe Salsa: Use this Watermelon Salsa recipe, but use cantaloupe instead!
- Cantaloupe Sorbet: Puree cantaloupe with a little sugar and lemon juice, then freeze the mixture.
Frequently Asked Questions (FAQs)
A ripe cantaloupe can be identified by its golden yellow color, slight yielding when pressed, and sweet aroma.
Cantaloupe season typically spans from late spring to early fall, with peak availability during the summer months. The exact timing may vary depending on the region and climate.
It’s best to choose a ripe cantaloupe in the grocery store or market and keep it at room temperature for a couple of days until you cut it. Store in the fridge if you don’t plan on slicing it within a few days.
Place cut cantaloupe in an airtight container like a Ziploc bag in the refrigerator.
Cut cantaloupe is best enjoyed within 3-4 days.
Frozen cantaloupe can be stored for several months, but for the best flavor and texture, it is recommended to consume within 4-5 months. Enjoy it as a frozen treat or thaw in the refrigerator before enjoying. Note that the texture of thawed cantaloupe may be slightly softer, making it ideal for smoothies, sorbets, or blending into drinks.
Other Knife Cut Tips & Tricks You’ll Love!
Ingredients
- 1 cantaloupe ripe
Instructions
Wedges:
- Slice the whole cantaloupe in half lengthwise.
- Scoop out the seeds with a spoon.
- Place the cantaloupe halves skin-side up for easier slicing.
- Slice each half in half again, resulting in quarters.
- Slice each quarter into eighths for thinner wedges.
Slices:
- Slice the whole cantaloupe in half lengthwise.
- Scoop out the seeds with a spoon.
- Slice off the very ends of the cantaloupe (where the stem was and at the opposite end).
- Rest each half on the cutting board, where the stem was cut off.
- Carve off the rind on each half.
- Place the skinned cantaloupe, with the large flat-side facing down, on the cutting board.
- Cut the cantaloupe halves into slices.
Cubes:
- Follow the steps for slicing the cantaloupe as described above.
- Stack a few slices at a time.
- Cut the stacked slices into cubes to create chunks.
Video
Notes
- Tip: place paper towels on your cutting board so the melon doesn’t absorb any unwanted flavors (i.e. if you cut onions on the cutting board, there may be some residual onion flavor lingering on your cutting board!).
