How to Cut a Cantaloupe in 6 Easy Steps

sliced cantaloupe next to fruit bouquet in white vase

Cantaloupe is sweet, juicy, and tender. It has a distinctive flavor with a hint of a musky aftertaste. In the United States, most of the cantaloupe you buy at the food store comes from California. This state produces more than three times as much as the second largest producing state, Arizona.

It’s highly nutritious and an affordable fruit option for families on a budget. Cantaloupe is high in beta-carotene, which is converted by the body into vitamin A. Vitamin A is important to eye health, red blood cells, and the immune system. Beta-carotene also acts as an antioxidant to help rid the body of free radicals that can cause disease. It’s also loaded with vitamin C to improve the health of blood vessels, muscle, and collagen in the bones. Plus, since cantaloupe is 90% water, it’s also very low in calories.

Cutting a cantaloupe isn’t complicated and requires little culinary skills. Plus, it’s worth the reward. This sweet and juicy melon is a delicious fruit that the whole family can enjoy. Here’s how to cut a cantaloupe at home:

How to Tell if a Cantaloupe is Ripe


First, check to make sure you pick a ripe cantaloupe. To do this, check the webbing. A ripe cantaloupe has a beige webbing pattern with raised ridges. Underneath the webbing, it should appear cream-colored, yellow, or tan. If the rind appears green or grey, it’s not ripe enough.

You can also tell if a cantaloupe is ripe by giving it a little tap. When tapped, you should hear a low, deep sound. If it sounds high and hollow, it isn’t ripe yet. You can also judge a cantaloupe by its feel. A ripe cantaloupe will have just the right level of firmness. It shouldn’t feel soft or too tough. If you press down on the stem end, it should have just a bit of give.

For fans of cantaloupe, our delicious fruit arrangements do not disappoint. Consider our Delicious Fruit Design® filled with signature pineapple daisies, cantaloupe wedges, strawberries, honeydew, and more. Or, check out our Slice of Sweet Fruit Platter. It provides a plethora of freshly cut fruit, including cantaloupe, honeydew, pineapple, strawberries, and more.

How to Cut a Cantaloupe Melon


Cutting a cantaloupe is pretty simple. It requires only a few basic cuts that require little expertise. Here’s how to do it:

  1. Thoroughly rinse the fruit with cool water to rinse off any dirt or bacteria.
  2. Place the melon on your cutting board. Using a large cutting knife, slice the melon in half lengthwise from the top through the end that was attached to the vine.
  3. Hold one of the cantaloupe halves over a bowl to catch the seeds. Use your dominant hand to scrape the seeds and all of the membranes out of the melon with a spoon. Use the sides of the spoon to scrape away any remnants.
  4. After you remove the seeds, cut the melon in half again lengthwise to create quarters. Cut these in half again to create eight cantaloupe wedges. You can eat the cantaloupe just like this or remove the rind and cut it into smaller pieces.
  5. To cut into smaller pieces, you’ll first need to remove the rind from each melon wedge. Hold a wedge in your hand and find the spot where the yellow fruit turns green. Cut right along this line with a pairing knife to remove the rind.
  6. From here, you can take each wedge and slice it lengthwise into quarter-inch strips for slices. Or, chop it up into chunks for cubed cantaloupe.

How to Store Cantaloupe After It is Cut


Cantaloupe will last for five to seven days on your countertop or up to three weeks in your refrigerator. Once cut, its shelf life goes down drastically. It will only last three to four days in your refrigerator after you cut it. To get the most out of your fruit, wrap it tightly in plastic wrap or place it in a storage container.

Alternatively, you can freeze cantaloupe. However, as it turns mushy once defrosted, this minimizes the uses you can get out of your fruit, but you can still use it for smoothies or other frozen applications. To freeze, place the cantaloupe on a cookie sheet and freeze until solid. Then, transfer it to a freezer bag or storage container. Your cantaloupe will last for up to six months in the freezer.

Cantaloupe is sweet, tender, and delicious. It’s also easy to cut and serve at home. Don’t spend extra money buying the pre-cut servings at the food store. Bring home the whole melon and enjoy on its own or as a part of a delicious fresh fruit tray or smoothie!