Wait, before you cut into a cantaloupe: do you know how to tell if a cantaloupe is ripe and ready to cut? Or the cantaloupe-choosing ritual? You may want to check out how to pick a cantaloupe at the market, and other cantaloupe know-how, like storing and freezing cantaloupe and serving ideas.
Recommended Tools
I recommend finding your longest knife for the first part. Ideally one with an 8½ inch (21½ cm), or longer blade. Then switch to a smaller knife at the end.
Tools
- knife with 8½" (21½cm) or longer blade
Ingredients
- 1 cantaloupe
Instructions
First, wash the cantaloupe very well with water (Don't skip this! See Note 1) and pat dry.
Cut a thin slice off the base of the cantaloupe to make a flat surface for it to sit on.
Set the cantaloupe straight up on the cutting board on its new flat base that you created.
Push down through the melon to cut it in half, by using both hands on opposite ends of a long knife.- Scrape out the seeds with a large spoon. (If you will only be eating half now, leave the seeds in the second half while storing it in the fridge to help preserve a fresh texture.)
- Cut into wedges, with both hands on the knife, first cutting each side in half lengthwise, and then in half again.
- Hold one end of a wedge, and slice the orange pulp from the green border of the rind with a small knife, until you reach halfway. Then, switch ends, holding the other end with your hand while you slowly slice through the remaining half, until the pulp is completely detached. (See Note 2 for an alternative.)
- To cut the cantaloupe into cubes, cut the pulp into bite size pieces with the unattached pulp still sitting on the wedge’s rind. (At this point, the rind is serving as a great cutting board.)
- wash melons well with water, ideally with a brush (especially on cantaloupe’s raised netting), and dry any water off before placing on a cutting board, so that the melon’s rind doesn’t contaminate the cutting board and the knife doesn’t contaminate the melons flesh when cutting into it.
- Wash your hands also after handling the unwashed melon.
But I can get pre-cut cubes of cantaloupe from the store — it’s so much easier!
Yes, it is convenient. However, with pre-cut, you can’t guarantee they were ripe when cut, and you can’t eat them as fresh. Once they are cut, even if refrigerated, they start to lose their crisp fresh texture.
Storing Cut Cantaloupe
Once cut, store cantaloupe in plastic wrap in the fridge. (Covering it keeps it fresher and from absorbing the odors of other foods in the fridge.)
Once cut, a cantaloupe in the refrigerator is best within 2 to 3 days, and can generally last 3-4 days.
Tip – Storing half a cantaloupe in the fridge? Leaving the seeds in during storage can help preserve a fresh texture.
