Is there anything better than a fresh, perfectly ripe cantaloupe? It’s my go-to melon in the summertime. I even prefer it over watermelon. Cantaloupe’s juicy, almost floral, flavor is a refreshing treat when it’s too hot to cook.
I think I’ve cut it in almost every way possible, and often times the results were not good. So, I really loved when I found this easy way to cut cantaloupe.
What I like about this method is that you can get both wedges and cubed cantaloupe from just one melon.
Cutco’s Gourmet Prep Knife is a good choice for cutting cantaloupe. Its sharp Double-D® edge effortlessly cuts through the rind without wavering. I would also recommend cutting the cantaloupe on a cutting board with a juice groove to prevent the fruit juice from running onto the counter.
Once the cantaloupe is cubed, toss it into fruit salads, wrap it in prosciutto for a quick appetizer or add it to a shrimp skewer for tossing on the grill.
How to Cut a Cantaloupe
- Rest the cantaloupe on the cutting board and use a Gourmet Prep Knife to cut in half, stem to root.
- Use a spoon to scrape the seeds from the center of each half.
- Lay the halves flat on the cutting board and slice into wedges.
- Lay the wedges flat on the cutting board and use the tip of the knife to carefully cut away the rind.
- Slice the wedges lengthwise.
- Rotate and cut the slices crosswise to dice