• Cantaloupe Wedges
  
• The first step is to wash the whole cantaloupe under running water. Make sure to gently scrub the rind of the fruit with a natural bristle brush to wash away any dirt and bacteria.
• Put the cantaloupe on a cutting board and use a sharp knife to cut it in half. It’s not important to cut the rind before cutting the cantaloupe in half as even though the rind itself is inedible, it presents you with a mess-free way of enjoying hand-held cantaloupe wedges, which you can devour right off the rind!
• Once the melon is cut in half, place the two sides, with their open faces upward, on the cutting board. Use a tablespoon to gently scoop out the seeds from the middle of both halves. Make sure to take out as little fruit flesh as possible with the seeds as this is where it’s the most sugary and juicy.
• Now that you have taken out the seeds, turn the halves upside down on your cutting board flesh side down and further cut them into halves so that you have four cantaloupe quarters. Furthermore, cut the 4 large wedges lengthwise into smaller slices. To serve a large family, you can choose to divide the wedges even further for thin cantaloupe slices.
• That’s it! You can now enjoy the cantaloupe wedges as is; just make sure not to eat the greenish flesh that is close to the rind.

Cantaloupe slices

• Wash the cantaloupe as detailed above.
• Place the washed fruit on a cutting board and take a knife to slice off about ½ inch from the top and bottom. This will give you a flat surface and make it easier to peel cantaloupe.
• Rest the cantaloupe on its flat surface and take a knife to cut the rind off from top to bottom.
• Cut the peeled cantaloupe in half and use a spoon to remove the seeds.
• Turn over the seedless cantaloupe halves and use a knife to slice each half into 1-inch strips.
• Cut the cantaloupe strips widthwise into small chunks or cubes.