How to Cut a Cantaloupe With and Without the Rind

Cantaloupe is a type of melon in the Cucurbitaceae family. These fruits generally have a hard, gray-green exterior and soft flesh that’s juicy and sweet. There are several varieties of cantaloupe with variations in the color of the peel and flesh. The North American cantaloupe (Cucumis Melo Reticulatus) has a rough, patterned exterior of pale yellow with light orange flesh. The European cantaloupe has a similar exterior with green stripes and deep orange flesh. Cantaloupe contains vitamin A, vitamin C, calcium, and potassium.

Cantaloupe is generally a summer fruit. When shopping at the grocery store for cantaloupe, smell and touch the cantaloupe to determine if it is ripe. A ripe melon smells sweet and fruity. Look for a yellow or gray peel (not green) with patterns that are prominent and raised. The cantaloupe should have some give when you press on the stem end. You can also tap the cantaloupe, if it sounds hollow, the cantaloupe is ripe. Do not choose a cantaloupe that has soft spots.

Consider these tips for preparing and storing whole and cut cantaloupe:

1. 1. Ensure your cantaloupe is ripe before cutting. Cut ripe cantaloupe as soon as possible after you buy it. If you buy an unripe cantaloupe, you can keep it on the countertop at room temperature until it ripens.
2. 2. Store cantaloupe on the countertop or the refrigerator. A ripe whole cantaloupe will keep on the countertop at room temperature for three days and in the refrigerator for five days. Cut cantaloupe will keep in the refrigerator for three days when stored in an airtight container.
3. 3. Freeze cut melon pieces. You can also freeze cantaloupe. Flash-freeze the cut melon pieces on a sheet pan so they do not stick to each other. Transfer the frozen pieces into a freezer bag for use later. Cantaloupe will be mushy when thawed, but you can use frozen cantaloupe in smoothies or in soups. Frozen cantaloupe will keep for up to six months.
4. 4. Serve your cut melon as a salad or appetizer. You can use cut cantaloupe in a fruit salad or on a fruit tray with other fresh fruit, and you can serve cantaloupe cubes on a skewer with prosciutto for an appetizer.

You can cut cantaloupe into balls, wedges, or cubes. Follow these steps to learn how to prepare and cut cantaloupe into different shapes:

1. 1. Wash the cantaloupe. Rinse the cantaloupe under running water to remove any dirt from the peel.
2. 2. Slice the top and bottom of the cantaloupe. On a flat surface, using a sharp chef’s knife on a cutting board, slice off the top and bottom ends of the cantaloupe.
3. 3. Cut the melon lengthwise. Stand the whole melon on one of its cut flat sides, and cut the cantaloupe in half lengthwise.
4. 4. Remove the seeds from the cantaloupe. Using a spoon, remove the seeds and the inner membrane of the cantaloupe.
5. 5. Cut the cantaloupe. Cut the cantaloupe into wedges by placing the cantaloupe half on its round end on the cutting board. Then cut the cantaloupe lengthwise, from flat end to flat end, into one-inch slices. Alternatively, to cut the cantaloupe into slices, place each cantaloupe half cut-side-down on the cutting board. Then slice the cantaloupe width-wise into thin slices.

If you’d like to serve cantaloupe without the rind, the process is similar to cutting watermelon or honeydew. Follow this tutorial:

1. 1. Rinse the cantaloupe. Rinse the cantaloupe under running water to remove any dirt from the rind.
2. 2. Cut off the top and bottom of the cantaloupe. On a flat surface, using a sharp knife on a cutting board, slice off the top and bottom ends of the cantaloupe.
3. 3. Slice off the rind. Stand the cantaloupe on one of its cut flat sides. Press the knife in between the flesh and the skin, running the knife down the cantaloupe lengthwise to remove the skin. Repeat this process around the cantaloupe until the skin is completely removed.
4. 4. Halve the cantaloupe. Cut the cantaloupe in half, lengthwise.
5. 5. De-seed the cantaloupe. Using a spoon, remove the seeds from the cantaloupe.
6. 6. Cut the cantaloupe After de-seeding, cut the cantaloupe into wedges or slices. You can further cut the cantaloupe wedges into cubes. (You can also use a melon baller to create cantaloupe melon balls.)

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