Observing food safety and using proper knife technique are the most important considerations in slicing cantaloupe. Never serve cantaloupe with the rind on; the wrinkles and bumps in the rind effectively harbor the bacteria that cause salmonella, so much so you can’t even eliminate it with bleach. You also need to give the cantaloupe “legs,” or a flat base, to prevent it from wobbling on the cutting surface. Lastly, to execute proper knife technique, you need a sharp knife. Dull knives tear the rind and transfer bacteria from the surface to the flesh.
Things You'll Need
Slice the cantaloupe in half and scoop out the seeds from the cavity with a spoon. Position the halves cut-side down on the cutting board.
Rest the blade of the kitchen knife at the point on which the green layer of rind meets the orange flesh.
Slice a strip of rind from the cantaloupe using a gentle back-and-forth sawing motion, going from the top of the melon half to the bottom.
Rotate the cantaloupe and continue slicing off the rind in strips; repeat with the other half.
Slice away any green portions of rind left on the flesh. Slice the cantaloupe halves in quarters.
Slice the cantaloupe into pieces. For use in salads, slice the quarters in half lengthwise and slice those pieces in half lengthwise; then, cut them crosswise into 1-inch pieces. Use a melon baller to scoop out spheres of melon from the quarters; for wedges, slice the quarters lengthwise into wedges of the desired width.