Discover how to expertly cut a cantaloupe into slices, wedges, and cubes, pick the ripest ones, and store them for ultimate freshness. Plus, we’ll share a few delicious ideas for enjoying this sweet fruit!
Table of Contents
How to Choose a Ripe Cantaloupe
The easiest way to pick a ripe, sweet cantaloupe is to judge it by its appearance! The best-tasting cantaloupes will be those that are a solid beige color with zero marks or discoloration on their skin.
They will also have a sweet, slightly musky smell, feel heavy for their size, and give just slightly when squeezed. If your cantaloupe is still rock hard, it’s best to let it sit on the counter for a day or so before slicing and eating!
How to Cut a Cantaloupe (3 Ways)
No matter what shape you plan to slice your cantaloupe into, the starting process is the same!
- Use a sharp knife to slice off both ends.
- Stand the fruit up on one end, and carefully run the knife down the sides to remove the skin. Be careful not to cut away the flesh of the fruit!
- Slice the cantaloupe in half lengthwise.
- Use a spoon to scoop out the seeds and membrane. Again, be careful not to actually scoop out the flesh of the fruit!
Now, you can proceed with whatever shape you like best!
Slices, Wedges, and Cubes
- Slices – Place the cantaloupe hollow side down on the cutting board, and slice widthwise to create half rings.
- Wedges – Place the cantaloupe hollow side down on the cutting board, and slice each half in half again, positioning your knife at a 45-degree angle. Then, cut those two pieces in half, again keeping your knife angled. Repeat this process until you have a total of eight wedges.
- Cubes – Place the melon hollow side down, and slice all the way across lengthwise. Then, rotate the fruit, and slice again widthwise to create bite-sized chunks.
Ways to Eat Cut Cantaloupe
Cantaloupe is great to eat on its own or topped with a sprinkle of sugar or salt! Or, you can add it to fruit salads, salads, smoothies, salsa, or wrapped with prosciutto.
Common Questions When Learning How to Cut a Cantaloupe
Stored in an airtight container, leftover cantaloupe will keep fresh in the fridge for up to five days.
Yes, frozen cantaloupe can be stored for up to one year. Chunks work best! The taste and texture will change slightly, but frozen cantaloupe is great to use in smoothies.
Unripe melons should be stored at room temperature. Once ripe, they should be transferred to the fridge and sliced as soon as possible.
Yes, cantaloupes can continue to ripen and become sweeter after they’re picked.
A ripe cantaloupe will be light tan in color. If it has a green hue, it is typically underripe.
Many people like to use more bitter cantaloupe in jam, smoothies, and soup.
More Kitchen Guides
How to Cut a Cantaloupe (3 Ways)
Ingredients
- 1 cantaloupe
Instructions
- Use a sharp knife to slice off both ends.1 cantaloupe
- Stand the fruit up on one end, and carefully run the knife down the sides to remove the skin. Be careful not to cut away the flesh of the fruit!
- Slice the cantaloupe in half lengthwise.
- Use a spoon to scoop out the seeds and membrane. Again, be careful not to actually scoop out the flesh of the fruit!
- Slices: Turn the melon cut side down, and cut widthwise to create half rings.
- Wedges: Slice each melon half in half again, angling the knife at 45 degrees. Slice each piece in half again, keeping the knife angled. Repeat until there are 8 wedges.
- Cubes: Place the melon hollow side down, and slice lengthwise. Then, rotate, and slice across again widthwise.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
