Cantaloupes are harvested by maturity and not by size. Commercial maturity is ideally at the firm-ripe stage or 3/4 to full-slip when a clear abscission (slip, separation) from the vine occurs with light pressure. Cantaloupes ripen after harvest but do not increase in sugar content.

Cultivars vary in their external color at this stage of maturity and may retain a greenish cast. This skin color typically transitions from gray to dull green when immature, deep uniform green at maturity, and light yellow at full ripeness. A raised and well-rounded netting on the fruit surface is another indicator of proper commercial maturity.