How to Cube a Cantaloupe

5 from 1 vote

How to Cube a Cantaloupe

Cutting a cantaloupe is pretty straightforward but does require some specific steps. Here's my step-by-step guide for how to cube a cantaloupe so that you end up with nice, uniform chunks for snacks, appetizers, salads, drink garnishes and more.

Prep Time5

Total Time5

Course: Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 21kcal

Author: Joss Dyckson

Equipment

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.

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