How To Cut A Melon, The Smart Way - Once Upon A Chef

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Who doesn’t love a sweet, juicy melon in the summer? You just can’t beat ripe cantaloupe or honeydew when they are in high season. And, no, you do not need to buy pre-cut melon to avoid slicing off a finger! There are many ways to cut a melon, but I find this method, albeit a bit different, to be the safest and most efficient.

Table of Contents

• How To Select A Melon
• Step-By-Step Instructions
• You May Also Like
• Reviews

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How To Select A Melon

Before we get to the how-to, a few words on selecting a melon. Many people think picking a ripe melon at the supermarket is a game of chance. That’s somewhat true but there are a few guidelines to ensure you’re choosing a good melon on more than a leap of faith. First, avoid any melons that have bruising or soft spots. In terms of weight, choose a fruit that feels heavy for its size. And, finally, use your nose — when you apply gentle pressure to the stem end, it should yield a bit and give off a slightly sweet scent.

Step-By-Step Instructions

First, get out a large, sharp knife (a serrated edge works well) and a clean cutting board. Wash the melon well, then cut a thin slice off of each end of the melon to create two flat surfaces.

Once you have two flat surfaces, place the end with the larger surface area on the cutting board and start removing the rind by running your knife down the side of the melon in wide strips until all of the rind has been cut away. Be careful not to cut away too much of the edible flesh when removing the rind.

With that same flat surface on the cutting board, cut down through the center of the melon to create two halves.

This will expose the seeds inside the melon.

Use a spoon to remove the seeds from the melon. Apply just enough pressure to remove the seeds without digging too far down into the flesh.

Flip both melon halves over so the flat sides are facedown on the cutting board. Then you can dice the fruit. Start by cutting a number of parallel slices heading in one direction on the melon. I usually make somewhere between 9 to 12 slices depending upon the size of the melon. Apply gentle pressure to the melon with your hand to keep the sliced pieces together and rotate the melon. Cut slices in the other direction to create chunks.

Enjoy the cantalope in smoothies, as part of a fruit platter or fruit salad, or wrapped with prosciutto as a fun and easy app!

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• Comments (52)
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Comments

• I have found that the sweetest part of any cantaloupe, honeydew, or other firm flesh melon is closest to the seeds. I always use my index finger gently pushing along the flesh to remove the seeds and stringy tendrils to retain the best part of the melon. I have never seen this as a suggestion. Does this result in a poor presentation? (I don’t think so; it comes out pretty cleanly.) Is there another reason? I always wondered about this.

  • — Linda
  • Reply

• I really appreciate your directions on preparing fruits, cooking steak in a skillet etc. After reading some of the comments, I am surprised at the criticism you get. I suppose most are meant as helpful. There are many ways to do things and I am glad to learn new ways which are most always better than what I was doing. BTW I have never washed my cantaloupes before cutting—but I will now. haha Thanks for all you do to make us better cooks, bakers, etc.

  • — CHERYL SKORNIK
  • Reply

  • 🙂

    • — Jenn
    • Reply

    • Hi Jenn – thank you for this great explanation and pictures on how to cut melons! I have always struggled with doing this and often would forgo buying melons because it was a hassle to cut them. And, omg I have never washed the outside of melons! I am the “wash all the fruits and veggies twice kind of girl” but never thought to wash the melons. Thanks for this important suggestion. Jacquelyn

      • — Jacquelyn George
      • Reply

• The easiest/quickest way I have found is to cut the cantaloupe in half, scoop out seeds, then cut one half into 4-5crescent sections. Then I cut each crescent down to the green, slice small mouth sized sections that fall into a large bowl. I repeat this until finished and it takes less than 10 min.

  • — Sue Shook
  • Reply

  • Sue I do this as well!

    • — Amy
    • Reply

  • Your method creates too much waste of edible melon as evidenced in your pictures.

    • — Nancy
    • Reply

  • I do this too–but am going to try Jenn’s way. Whichever way is fewer cuts and the most melon, that’s the direction I’m going!

    • — Julie
    • Reply

• I use a similar method for watermelon. Cut in half around the equator. Put cut end on board, slice small end off and then cut rind off around down the sides. It’s easy to cube. This is so fast and easy and every time I think of my brother who taught it to me.

  • — P Adams
  • Reply

• These are the things cookbooks don’t tell you. It’s like being in the kitchen with you. It works slicing potatoes as well

  • — Pippa Rogers
  • Reply

• Can I cut more fruit like that, small watermelon, pineapple, etc.? Can’t wait to try your way. I hate using my melon ball cutter! I hope you put some of these and more suggestions in your new book. Can’t wait to buy it.

  • — Marlene
  • Reply

  • Hi Marlene, Definitely!

    • — Jenn
    • Reply

• I also take a vegetable peeler to trim off any green left on the melon after removing the rind.

  • — Carrie
  • Reply

  • Thank you. I love that idea.

    • — Megan G on June 21, 2024
    • Reply

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