How to Cut a Cantaloupe (Photo + Video Guide)
Say goodbye to uneven, messy melon cuts and learn how to cut a cantaloupe three different ways — slices, wedges, cubes! This juicy, fragrant fruit is perfect for beating the heat but also adds a burst of color and nutrition to salads, fruit platters, and smoothies.
Ingredients
- 1 cantaloupe
Instructions
Wash & Prep
- Wash the cantaloupe under running water. Cut the ends off with a sharp chef’s knife, then stand the melon on one of the flat sides. Cut away the tough skin from top to bottom with your knife.
- Slice the cantaloupe in half from stem to blossom end to expose the seeds. Using a spoon, scoop out the seeds and the fibrous core from both halves, leaving a clean bowl-shaped interior.
Slices
- Flip each half of the cantaloupe so the hollow side is facing down. Starting at one of the flat sides you previously cut, make slices to your preferred thickness.
Wedges
- Lay each half cut-side down again. Working parallel to the stem and blossom ends, cut the melon half into quarters, then again into eighths, and one more time into sixteenths, angling your knife to make even wedges.
Cubes
- Follow the same steps to cut the cantaloupe half into wedges. Cut the wedges crosswise into cubes. Adjust the size according to your needs or preferences.
Melon Balls
- There is no need to peel the melon for this cut. After halving and seeding it, press the melon baller into the cantaloupe flesh and twist to scoop out perfect balls. Continue until you've balled as much cantaloupe as you need!
Video
