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–+ servings
Slices of cantaloupe.

How to Cut a Cantaloupe (Perfectly Every Time)

Justine Drosdovech
Cantaloupe is an exceptionally refreshing, juicy, sweet fruit that is synonymous with hot summer days! Knowing how to cut a cantaloupe efficiently will help you stay safe in the kitchen and broaden the range of recipes you can make.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course How-to
Cuisine Gluten-Free, Vegan
Servings 1 cantaloupe
Calories 187.7 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Spoon

Ingredients
 

  • 1 cantaloupe

Instructions
 

  • Clean your cantaloupe under running water before cutting into it.
  • Using a sharp knife, cut off a small section of the blossom and stem ends and stand it up on one side.
  • If you prefer to peel the cantaloupe before cutting it, run a sharp knife from the top end down to the bottom end. Make sure to follow the shape of the melon to prevent wasting fruit.
  • Stand the cantaloupe on one of its flat ends and slice down the middle to cut it in half.
  • With a spoon, scoop out all the seeds and pulp from the center of each cantaloupe half. You can discard the seeds, or rinse them to roast later on.

Wedges

  • Keep the cantaloupe with the flat side facing up. Stabilize it with your non-dominant hand and tilt it slightly.
  • Make angled cuts with the bottom thickness reaching about 1 inch until you’ve reached the end.

Slices

  • Turn each half onto its flat side. Make ¼ - ½-inch crosswise cuts from one end of the half to the other.

Cubes

  • Turn each half onto its flat side. Make 1-2-inch crosswise cuts from one end of the half to the other. Rotate the cantaloupe, then make lengthwise cuts of the same thickness to form cubes.

Unpeeled

  • If you prefer to keep the peel on for most of the cutting, follow the same steps above for each of the shapes.
  • Run a sharp knife along the wedge or slice where the flesh meets the skin, keeping it stabilized with your non-dominant hand.

Notes

  • Use the right tools: Always use a freshly sharpened knife and a sturdy cutting board. We suggest placing a damp paper towel underneath the board to prevent any slippage.
  • Clean the fruit: Even though you won’t be eating the peel, it’s still important to clean the cantaloupe thoroughly before cutting it.
  • Scoop efficiently: Use a spoon with an unfinished/sharp edge to scoop out the seeds and pulp more efficiently.
  • Stabilize the melon: Cutting off the ends of the cantaloupe first will provide stability and prevent it from rolling around as you try to slice it.
  • Grip it properly: Always keep your hand and fingers away from the cutting path of the knife.
  • Minimize waste: When you’re peeling the cantaloupe, cut as close to the rind as possible to prevent wasting any precious fruit.

Nutrition

Serving: 1cantaloupe | Calories: 187.7kcal | Carbohydrates: 45g | Protein: 4.5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.02g | Sodium: 165.6mg | Potassium: 866.6mg | Fiber: 4.4g | Sugar: 43.5g | Vitamin A: 18668.6IU | Vitamin C: 60.2mg | Calcium: 49.7mg | Iron: 2.1mg
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