Wash and dry melon. On a large cutting board, using a sharp knife, cut 1/2″ off of the top and bottom of the melon. Set one cut side down on the cutting board. Starting at the top of the melon and following the contour of the melon down to its base, slice off the rind. Using the green rind as a reference, continue cutting around the sides of the melon until you have no more rind left and only have the orange flesh showing.
Cut melon in half lengthwise. Using a spoon, scoop out the seeds. Place the melon on the cutting board, cut side down.
Cut the melon in the option direction as your first cuts, horizontally, in wide slices following the curve of the melon. Repeat until you are done cutting the melon.
Serve and enjoy!
HOW TO CUT CANTALOUPE CUBES
Wash and dry melon. On a large cutting board, using a sharp knife, cut 1/2″ off of the top and bottom of the melon. Set one cut side down on the cutting board. Starting at the top of the melon and following the contour of the melon down to its base, slice off of the rind. Using the green rind as a reference, continue cutting around the sides of the melon until you have no more rind left and only have the orange flesh showing.
Cut melon in half lengthwise. Using a spoon, scoop out the seeds. Place the melon on the cutting board, cut side down.
Cut the melon in the same direction as your first cuts, horizontally, in 1″ slices.
Turn the melon and cut in the opposite direction in 1″ slices. Repeat until you are done cutting the melon.
Serve and enjoy!
HOW TO CUT CANTALOUPE SLICES
Wash and dry melon. On a large cutting board, using a sharp knife, cut 1/2″ off of the top and bottom of the melon. Set one cut side down on the cutting board. Starting at the top of the melon and following the contour of the melon down to its base, slice off of the rind. Using the green rind as a reference, continue cutting around the sides of the melon until you have no more rind left and only have the orange flesh showing.
Cut melon in half lengthwise. Using a spoon, scoop out the seeds. Place the melon on the cutting board, cut side down.
Cut the melon in the same direction as your first cuts, horizontally, in thin 1/2-1″ slices. Repeat until you are done cutting the melon.
Serve and enjoy!
HOW TO CUT CANTALOUPE BALLS
Wash and dry melon. On a large cutting board, cut the melon in half lengthwise. Using a spoon, scoop out the seeds.
Using a melon baller or small cookie scoop, press it into the melon flesh, rotate it in all directions, and remove the ball from the cantaloupe. Repeat until you have desired amount of melon balls. When you have used the entire surface of the cantaloupe, simply cut off that portion so you have a fresh layer to make more melon balls.
Serve and enjoy!
HOW TO CUT CANTALOUPE SHAPES
Wash and dry melon. On a large cutting board, using a sharp knife, cut 1/2″ off of the top and bottom of the melon. Set one cut side down on the cutting board. Starting at the top of the melon and following the contour of the melon down to its base, slice off of the rind. Using the green rind as a reference, continue cutting around the sides of the melon until you have no more rind left and only have the orange flesh showing.
Cut melon in half lengthwise. Using a spoon, scoop out the seeds. Place the melon on the cutting board, cut side down.
Cut the melon in the same direction as your first cuts, horizontally, in thin 1/2-1″ slices. Repeat until you are done cutting the melon.
Lay one slice on the cutting board, and using your favorite cookie cutter, cut out any shapes you prefer. Repeat until you have cut shapes out of all of the slices.
Serve and enjoy!
Notes
Storage: Cut cantaloupe is best stored in an airtight container in the fridge for up to 5 days.