How to Pick a Cantaloupe—Plus How to Ripen, Cut, and Store One

Few tastes are sweeter than that of a good cantaloupe—plus the health benefits are abundant, too. But picking that perfect cantaloupe from the bin or pile at the store is easier said than done. Fortunately, you can avoid the disappointment of a less-than-delicious melon with this guide to picking, storing, and prepping cantaloupe.

How to Choose a Good Cantaloupe

The best way to pick a cantaloupe is by smell. The fruit should have a sweet, slightly musky scent. A good cantaloupe also feels heavy for its size, has a rind that resembles raised netting, and is slightly yellow.

To determine if the cantaloupe is ripe and ready to eat, look at its stem end. While you shouldn't be able to see an actual stem, this part of the cantaloupe should yield slightly when pressed with your thumb. If there is still a stem on a cantaloupe, it won't be ripe enough for you to eat.

Ripening a Cantaloupe Faster

If you pick up a not-quite-ready cantaloupe, let it ripen on the counter at room temperature for up to two days. To speed up the ripening process, keep it in a closed paper bag. The bag helps trap the ethylene gas which can help ripen the fruit faster. Once sliced open, the flesh should be a bright yellow-orange. If it is green, that means it's not quite ripe enough.

How to Slice and Cube Cantaloupe

Some people prefer cantaloupe slices with the rind left on. To make the most of your fruit and reduce food waste, here's how to remove the rind and cut the cantaloupe into cubes or slices.

1. Wash the rind thoroughly under cool water to remove dirt before drying it off with a clean towel.
2. Once the cantaloupe is dry, place it on a clean cutting board to slice off the bottom and top ends. This will ensure the melon sits squarely on the board so it's easier to cut.
3. With a knife, cut away strips of the rind from top to bottom, following the shape of the fruit. Once the rind has been completely removed, compost it.
4. Halve the fruit with the knife, scoop out the seeds, and discard.
5. Keep each half face down on the flat side when cutting into slices or cubes as desired.

How to Store Fresh Cantaloupe

Cantaloupe lasts longer if you leave it in the fridge or freezer, especially during the hot summer months. Here's what you can expect when you store a whole or cut melon.

Refrigerating Ripe Cantaloupe

The shelf life of a cantaloupe depends on whether it's ripe or cut.

• Already-ripe, whole cantaloupe can be refrigerated for up to five days.
• Cut cantaloupe wedges with seeds can be refrigerated for up to three days. The surface should be covered with plastic wrap, and the seeds should be left intact if possible. The seeds prevent the flesh from drying out.
• Cubes of cut cantaloupe without the seeds can be refrigerated for one to two days in a resealable air-tight container. Squeeze a small amount of lemon juice on each piece to help them stay fresh.

Freezing Ripe Cantaloupe

You can freeze ripe cantaloupe for up to six months. Here's how:

1. Wash the cantaloupe then cut it into the pieces you desire before placing them on a baking sheet lined with parchment paper.
2. Flash freeze the fruit like this for up to two hours.
3. Remove and add the cantaloupe to a freezer-safe container.
4. Once ready to eat, remove from the freezer and defrost overnight in the refrigerator or at room temperature for up to two hours.