Eating a cold slice of cantaloupe over a kitchen sink, its juices dripping down your forearms, is one of summer’s greatest pleasures. But first you need to know how to cut a cantaloupe safely and efficiently. This simple method for slicing cantaloupe—and other melon varieties, such as honeydew—will take you from whole fruit to neat wedges or bite-size cubes for fruit salads, savory relishes, and more.
- Sharp chef’s knife
- Cutting board
- Large spoon
- Vegetable scrub brush
1. Wash the rind
Melons travel through plenty of hands—and dirt—before reaching your kitchen. Washing the rind helps prevent bacteria from transferring to the flesh when you slice into it.
Photograph by Zach DeSart
2. Trim the peel
Trim about 1″ off each end and place the melon upright on a cutting board. This creates a stable base and keeps the melon from rolling while you remove the rind. Using the melon’s curve as your guide, slice off the rind in strips, cutting deep enough to remove the firm green flesh beneath the netted skin, and expose the orange fruit underneath. If any of your cuts are too shallow and the pale green portion remains, simply trim it away.
Photograph by Zach DeSart
3. Halve the cantaloupe
For long, elegant wedges, slice the melon in half lengthwise; for rounder, half-moon wedges, slice the melon in half crosswise. Using a large spoon, scoop out the seeds; discard or reserve the seeds and surrounding pulp for smoothies and other drinks.
Photograph by Zach DeSart
4. Cut cantaloupe into wedges or chunks
Cut the melon into wedges as thick or thin as you like. For cubes or bite-size pieces, slice each wedge crosswise into smaller chunks.
Photograph by Zach DeSart
