How to Cut a Cantaloupe

Prep: 10

Cook: 0

Total Time: 10

Yield: 5 servings

Course: Snack

Cuisine: American

Calories: 38kcal

Author: Jessica Gavin

Learn how to cut a cantaloupe to make slices, wedges, cubes, and spheres, so you can enjoy this sweet orange-fleshed melon all summer long.

Ingredients

▢ 1 cantaloupe

Instructions

Rinse the cantaloupe under cool running water, scrubbing away any dirt. Dry with a clean towel.
Place the melon on a cutting board on its side. Use a sharp chef's knife to trim both ends off. Place cut-side down to create a sturdy base.
OPTION A (Remove the Rind): Start from the top, run the knife down, following the natural curvature of the melon. Once the rind is removed, cut it in half and use a spoon to remove the seeds.
Slices: Place the halves cut-side down and slice into about ¼-inch to ½-inch thick pieces.
Wedges: Cut each half lengthwise to make wedges, cutting at an angle to create a larger base, about 1/2- to 1-inch thick on the widest side. This yields about 16 to 20 pieces, depending on the thickness.
Cubes: You can cut the wedge pieces into cubes, about ½ to 1-inches in size. Alternatively, place each half cut-side down. Cut thick slices lengthwise, then rotate and cut to create a crosshatch pattern.
OPTION B (Rind On): Starting from the top, cut the melon in half lengthwise.
Wedges: Cut each half into wedges lengthwise, cutting at an angle to create a broader base, about ½ to 1-inches thick on the rind side.
Cubes: Once cut into wedges, use a knife to separate the flesh from the skin, then cut into smaller pieces. Alternatively, cut segments into the wedge, about 1-inch long, then cut away from the rind.
Spheres: Use a melon baller to scoop and rotate. Trim off the excavated areas to make it easier to make more spheres with the flesh below.

Notes

Serving Size: Based on about a 3-pound cantaloupe, about 1/2 cup cubes per serving.
Storing: Uncut at room temperature for up to 3 days or in the refrigerator for 5 days. Refrigerate large sections wrapped in plastic for 3 days, and small pieces in an airtight container for 3 to 4 days.
Freezing: Store in a single layer in a large resealable bag. You can freeze the fruit for up to 3 to 6 months. Do not defrost before use, or the texture will become mushy.

Nutrition

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