How to cut a cantaloupe

How to choose a ripe cantaloupe

Cantaloupe is a seasonal fruit; the warm spring weather is the perfect time to buy it. To choose a ripe cantaloupe, look for those with light green lines on tan skin, and avoid ones with brown or soft spots. The cantaloupe should be firm but not too hard or too soft. Smell the stem end of the cantaloupe to check its ripeness. It should have a pleasant cantaloupe aroma, while a lack of scent indicates under-ripeness and an unpleasant smell means over-ripeness. If you plan to wait a few days before cutting the cantaloupe, purchase one with less odour and allow it to ripen more over time.

How to peel a cantaloupe 

Peeling a cantaloupe involves a few simple steps. Start by washing the cantaloupe thoroughly to remove any dirt or bacteria. Then, place it on a sturdy cutting board. Using a sharp knife, slice off both ends of the cantaloupe to create flat surfaces. Stand the cantaloupe on one flat end and carefully slice the skin off from top to bottom, following the natural curve of the fruit. Rotate the cantaloupe and continue this process until all the skin is removed. Finally, you can slice the cantaloupe into your desired shape and size for serving. 

How to remove the seeds 

Removing the seeds from a cantaloupe is a straightforward process. After washing the cantaloupe, cut it in half from stem to bottom. You will see the seeds and fibrous core in the centre of each half. Using a spoon, scoop out the seeds and fibres from both halves. Scrape gently but thoroughly to remove all the seeds and the stringy parts, leaving the smooth, edible flesh intact. Once the seeds are removed, the cantaloupe is ready to be sliced or cubed for consumption. 

How to slice a cantaloupe 

Slicing a cantaloupe involves a few easy steps. After washing and peeling the cantaloupe, and removing its seeds, place it on a cutting board. Cut the cantaloupe in half, and then into quarters. From here, you can either slice each quarter into thinner wedges for a fan-like presentation or cut them into smaller chunks or cubes, depending on your preference. For cubes, slice the quarters into even strips, then cut across the strips to create a dice-like shape. Ensure your knife is sharp for smooth cutting, and be cautious to avoid slipping. 

How to cut a cantaloupe: the fancy way 

To cut a cantaloupe fancily, remove the seeds by washing and slicing the fruit in half. Then, make thin, parallel slices through each half, being careful not to cut through the rind. This creates uniform melon slices still attached to the rind. Next, make a series of perpendicular cuts across these slices to create a checkerboard pattern. Gently separate and slightly fan out the pieces for an elegant presentation. Alternatively, melon ballers can scoop out round, uniform balls for a decorative touch. These methods add a visually appealing flair to serving cantaloupe on special occasions. 

How to cut a cantaloupe

Although cutting a cantaloupe might seem easy, it can be quite challenging.

Cutting a melon requires a lot of attention and knowing how to perform all the steps correctly and safely. For this reason, we are sharing the brief video by Lisa Marie Todd, the creator of An Appetizing Life, which explains how to cut a cantaloupe in a few simple steps.

If you don't have time to watch the video, we've summarised all the steps for cutting a cantaloupe:

1. Before cutting it, wash it thoroughly under running water to remove any dirt or bacteria on the surface.

2. Stand the cantaloupe on one end and cut it in half from top to bottom with a sharp knife. If the cantaloupe is large, you may need to cut it into quarters.

3. Use a spoon to scoop out the seeds and stringy bits from the centre of each half. You can also use a melon baller to remove the flesh from the seeds and create small, round melon balls.

4. Once the seeds have been removed, you can cut the cantaloupe halves into slices or cubes of the desired size. To do this, place the flat side of each half on a chopping board and slice the flesh into thin or thick slices or cut it into cubes.

5. The cantaloupe is now ready to serve or can be stored in an airtight container in the fridge for up to three days.

Always use a sharp knife and exercise caution when cutting the cantaloupe, as it can be slippery and difficult to handle.