Cutting a cantaloupe is pretty straightforward but does require some specific steps to ensure it's done safely and efficiently. Here's my step-by-step guide for how to cut a cantaloupe into cubes so that you end up with nice, uniform chunks.
Cutting a cantaloupe can be quick and easy and it will give you nicely prepared fruit for snacking, fruit salads, fruit trays, charcuterie boards, appetizers like my melon prosciutto skewers, drink garnishes and more.
If you're having a party or barbecue, this guide can come in really handy. I also have a tutorial for how to cut a watermelon into cubes, sticks and triangles.
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What You Will Need
- cantaloupe - This melon has a beige or tan outer skin with a rough, net-like texture. Inside, the flesh is usually orange, dense, sweet and juicy.
- cutting board - To protect your countertops.
- chef's knife - A large knife that is usually anywhere from 8 to 10 inches.
- spoon - A tablespoon will do, to scoop out the seeds and pulp.
Instructions
Step #1. Clean. Wash the cantaloupe with cool, running water to remove any dirt from the surface.
Step #2. Remove ends. Remove both ends by slicing off the top and bottom with a large knife. This will make it stable for cutting.
Step #3. Peel the skin. Remove the skin by placing the cantaloupe upright on the cutting board, and running the knife down the sides from top to bottom, following the curve of the melon. Repeat until all of the skin is removed. You can use a paring knife to remove any green spots that were left.
Step #4. Cut cantaloupe in half. Cut the cantaloupe through the middle to split it into two halves.
Step #5. Remove seeds. Scoop out the seeds and pulp with a spoon. You can discard the seeds or save them for another use.
Step #6. Wedges. Cut the cantaloupe into wedges. You can start at one end, cutting at a slight angle and then work your way to the other end.
Chef's Note: If needed, you can use a paring knife to remove any rough spots for cleaner edges.
Step #7. Cut into cubes. Then, cut the wedges into cubes, however small or large you need them.
💬I have these cinnamon apple chips that also make a great, fruity snack.
Joss' Tips
- Stability: Make sure your cutting board is stable. Placing a damp towel underneath can prevent it from sliding.
- Sharp Knife: Use a sharp knife to make cleaner cuts and reduce the risk of slipping.
- Storage: You can store whole, un-cut cantaloupes at room temperature until ripe. Store cut cantaloupe in an airtight container in the refrigerator. It can last for up to 3-5 days.
- Cutting: Always cut away from your body and keep your fingers tucked under in a claw position.
Cantaloupe Cube FAQs
Choose cantaloupes that feel heavy, have a sweet aroma, and yield slightly to pressure at the stem end. Avoid cantaloupe that has soft spots or bruising.
Yes and it's easy to do. I use the same method as freezing cherries. Arrange the cantaloupe pieces in a single layer on a baking sheet lined with parchment paper so that they don't stick together. Place the baking sheet in the freezer for 2-4 hours, or until the cantaloupe pieces are frozen solid.
Then, you can transfer them to a freezer bag and leave them in the freezer for up to 8 to 12 months. The quality can decline over time. Thaw in the fridge or use the frozen cubes directly in smoothies.
The skin should have a golden-yellow or creamy beige color. If it has a greenish tint, it's not ready. As for texture, if it's too hard, it's not ready; if it's too soft, it might be overripe. A ripe cantaloupe will have a sweet, fragrant aroma. It will also have a slightly hollow sound when you lightly tap on it. If it's heavy, that means it's full of juice!
While it is difficult to ripen a cantaloupe that has already been cut, you can try a couple of things: Place the cut cantaloupe pieces in an airtight container or wrap them tightly in plastic wrap and into a paper bag with a ripe banana or apple. Leave the bag at room temperature for a day or two, checking it once in a while.
If this fails, try drizzling some honey over the cut pieces when serving for extra sweetness.
The average weight of a cantaloupe is 3 to 4 pounds. A 3 pound cantaloupe is approximately 9 servings or about 4 ½ cups of cubes.
If you tried this 📋 recipe tutorial for 🍈 How to Cut a Cantaloupe into Cubes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
How to Cube a Cantaloupe
Ingredients
- 1 cantaloupe - about 3 to 4 pounds
Instructions
- Wash the cantaloupe with cool, running water to remove any dirt from the surface.
- Remove both ends by slicing off the top and bottom with a large knife. This will make it stable for cutting.
- Remove the skin by placing the cantaloupe upright on the cutting board, and running the knife down the sides from top to bottom, following the curve of the melon. Repeat until all of the skin is removed. You can use a paring knife to remove any green spots that were left.
- Cut the cantaloupe through the middle to split it into two halves. Scoop out the seeds and pulp with a spoon. You can discard the seeds or save them for another use.
- Cut into wedges. If needed, you can use a paring knife to remove any rough spots for cleaner edges.
- Then, cut the wedges into cubes, however small or large you need them.
Equipment
Notes
- How many cubes from one cantaloupe? The average weight of a cantaloupe is 3 to 4 pounds. A 3 pound cantaloupe is approximately 9 servings or about 4 ½ cups of cubes.
- Tips:
- Stability: Make sure your cutting board is stable. Placing a damp towel underneath can prevent it from sliding.
- Sharp Knife: Use a sharp knife to make cleaner cuts and reduce the risk of slipping.
- Choosing a cantaloupe: Choose cantaloupes that feel heavy, have a sweet aroma, and yield slightly to pressure at the stem end. Avoid cantaloupe that has soft spots or bruising.
- Storage: You can store whole, un-cut cantaloupes at room temperature until ripe. Store cut cantaloupe in an airtight container in the refrigerator. It can last for up to 3-5 days.
- Cutting: Always cut away from your body and keep your fingers tucked under in a claw position.
- Freezing instructions:
- Arrange the cantaloupe pieces in a single layer on a baking sheet lined with parchment paper so that they don't stick together.
- Place the baking sheet in the freezer for 2-4 hours, or until the cantaloupe pieces are frozen solid.
- Then, you can transfer them to a freezer bag and leave them in the freezer for up to 8 to 12 months. The quality can decline over time.
- Thaw in the fridge or use the frozen cubes directly in smoothies.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Ariel says
This is laid out nice and clear. My cubes turned out great. Thank you.
Joss Dyckson says
Glad to hear, Ariel. Thanks!