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Are you a fan of the best melon around- the cantaloupe? Right, me, too. I’m not a fan of cutting a cantaloupe into wedges and cutting the flesh from the skin, so I’ve been cutting my cantaloupe like you do a pineapple for some time. I like to cute the melon into half first, scoop out the seeds and turn the flat side over on my cutting board.
Now we’re ready to get down to some business. Take your serrated, oversized knife and slice a thin top off the melon.
Be careful of your hand holding the top! Ouch if you knick it, right?
Ah yes, you should have achieved a shaved-off top. Let’s call it flat top.
Proceed to cut the sides of the melon skin off, like you would a pineapple’s sides:
(my colors are wonky and I’m going to blame it on the fabulous light my kitchen has (sarcasm) teamed with my lack of interest in processing these shots today)
Once you go around the perimter of the cantaloupe, you’re left with a hunk of flesh. You’re ready to slice down pieces from the top:
Now turn a slice or two the opposite direction and cut across the first slices to create smaller, more edible, pop-in-your-mouth bites.
Repeat with the second half of the cantaloupe and you get a bowlful of melon ready for breakfast, snack, lunch or pre-dinner spoiler!
Go ahead, grab your cantaloupe and give it a go 
You won’t regret it!