This post may contain affiliate links. Please read our disclosure policy.
Follow the easy method I use to cut up a melon. The tutorial below is shown on a cantaloup, but you can use this on other melons like honeydew, Persian, or Crenshaw, too! Follow the easy guide for the best technique and the least fruit waste.
One quarter of an average cantaloupe provides 120 percent of a day’s vitamin A and 80 percent of vitamin C, as well as tiny amounts of other vitamins. It’s a very nourishing fruit to keep you hydrated during the summer!
How to pick a good melon
As with many fruits, choose a melon that feels heavy for its size. A ripe melon should have a pleasant but not overwhelming cantaloupe-y smell. The gray lines – called netting- should be well-raised. Pass on melons with obvious soft spots. You want the stem side to look smooth.
How to Cut a Melon (Video Tutorial)
How to cut a melon
- First, lay the melon on its side on a cutting board. Using a sharp knife, remove half an inch off the top and bottom of the melon.
- Stand the melon up on one of the cut sides.
- Starting from the top and following the contour of the melon, carefully slice the rind off with the knife, cutting about out one-quarter inch depth.
- Continue to peel the melon, taking off two to three-inch-wide pieces of the rind. Use the green inner rind color as a guide.
- Make sure to cut deep enough to see only the flesh.
- Cut the melon in half .
Remove the seeds with a spoon. And then you’ll be ready to slice into it.
Melon Cuts
Now, you can cut into desired shapes and sizes. Below are my favorite three ways to cut melons.
- Wedges: Turn the melon hollow side down, then cut wide slices around the curvature of the melon in the opposite direction of the top and bottom slices you cut off.
- Slices: Turn the melon hollow side down, then cut thin slices in the same direction as the top and bottom slices you cut off.
- Bite-sized cubes: Follow the steps for cutting the melon into wedges and then cut each wedge into bite-sized chunks.
Recipes with melons
- Summer Fruit Salad
- Grilled Fruit Kabobs
- Fruit Ice Cubes
- Honeydew Smoothie
- Honeydew Mint Popsicles
- Mint and Melon Salad
- Summer Tomato and Cantaloupe Salad
- Honey Lime Grilled Cantaloupe
- Cantaloupe Sorbet
- Burrata Salad with Tomato and Melon
- Sweet and Spicy Melon Salad
Frequently asked questions
Cantaloupe will last up to five days in the refrigerator. The key is to keep it tightly wrapped, in a zip lock-type bag, or in a securely lidded container.
Chunks work best for this and the defrosted texture will not be exactly the same, but it works really well in a smoothie. Consume within a year.
Like tomatoes or avocados, unripe, whole melons need to be at room temperature to ripen properly. Once ripe, transfer to the refrigerator where they can keep up to a week. Many prefer the taste of cold melon.
I love adding a slice of cantaloupe to my kids’ lunch plates. It is a cool, refreshing seasonal food that works as an appetizer, side dish, or dessert.
For more knife skills, check out:
- How to Cut Mangoes
- How to Cut a Pomegranate
- How to Cut Bell Peppers
- How to Cut Tomatoes
- How to Cut Dragon Fruit
- How to Cut Garlic
- How to Cut an Avocado
- How to Cut a Head of Lettuce
- How to Cut Cauliflower into Florets
- How to Cut a Pineapple
- How to Cut a Kiwi
- How To Cut a Grapefruit
If you’ve found this cooking resource for How to Cut A Melon helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Cut a Melon
Video
Ingredients
- 1 Melon
Instructions
- Lay the melon on its side on a cutting board. Using a sharp knife, remove half an inch off the top and bottom of the melon.
- Stand the melon on one of the cut sides. Starting from the top, and following the contour of the melon, carefully peel the skin off with the knife, about ¼ inch in depth.
- Continue to peel the melon, taking off 2-3 inch wide pieces of the peel following the green inner peel color, being sure to cut deep enough to see only the flesh.
- Cut the melon in half and remove the seeds with a spoon.
Cut into desired shapes and sizes. These are my favorite three ways to cut melons:
- Thin slices: Turn the melon hollow side down, then cut thin slices in the same direction as the top and bottom slices you cut off.
- Wedges: Turn the melon hollow side down, then cut wide slices around the curvature of the melon in the opposite direction as the top and bottom slices you cut off.
- Bite Sized Cubes: Follow the steps for cutting the melon into wedges and then cut each wedge into bite-sized chunks.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Good information about prepping and cutting into a cantaloupe that I did not know beforehand Thank you
Glad to have shared! You’re so welcome!
Love the pics!
Thank you so much!
The pictures are the best and way better to peel before it’s sliced!!
Thank you!
Great tutorial! One safety point . . .
PLEASE wash all melons with warm soapy water, rinse and pat dry. Melons are linked to food bourne illnesses from cutting through contaminted skin. Cutting the skin spreads anything on the skin throughout the melon — like salmonella, E. coli, cyclospora, etc. You don’t wantany of these infections! Been there, not wearing the shirt! (Yes, organic melons can have these organic germs/parasites too!)
Excellent point! Thank you!
Well I never knew that, ol bean!