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Place the cantaloupe chunks onto a sheet pan lined with parchment paper. Put the sheet pan in the freezer until the cantaloupe chunks are frozen, at least 30 minutes. Transfer the frozen cantaloupe chunks to a freezer bag and freeze. Use within 3 months for best results.
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Store in the refrigerator: Place the sealed container of cut cantaloupe in the refrigerator. Ensure the temperature is set between 35°F and 40°F (1.7°C - 4.4°C). Keep away from strong-smelling foods: Avoid storing the cut cantaloupe near strong-smelling foods, as it can absorb odors easily.
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Quick Steps to Freezing Cantaloupe. 1. Wash the Fruit + Remove Seeds. Before freezing cantaloupes, wash the fruit with soap and water, especially if there's soil on the rind. Next, cut the fruit open. Remove the seeds, but don't worry about creating a smooth surface. You can leave some grooves in place.
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Fill a clean sink or large bowl with lukewarm water. Add a small amount of mild dish soap or produce wash to the water. This will help remove any pesticides or wax coatings that may be on the surface of the cantaloupe. Place the cantaloupe in the soapy water and gently scrub the skin using a clean brush or sponge.
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Freezing Cantaloupe Select fully ripe but firm cantaloupe. Cut the melon into slices, balls, or cubes. After freezing, melons are best used while still frosty. Syrup Pack Add light syrup (2 cups sugar to 4 cups [500 ml to 1 L] water to cover cantaloupe pieces. One teaspoon (5 ml) of lemon juice may be added to each cup (250 ml) of syrup for flavor.
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Here are the simple steps for freezing cantaloupe: Step 1: Wash and dry the cantaloupe. Step 2: Cut the cantaloupe in half and scoop out the seed. Step 3: Cut the cantaloupe into bite-sized pieces or slices. Step 4: Place the pieces/ slices onto a baking sheet. Step 5: Put the baking sheet with the cantaloupe into the freezer.
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Cut cantaloupe into cubes. Spread the cubes onto the baking sheet, making sure they don't touch. Place the baking sheet into the freezer and let freeze for 5-12 hours. Once frozen, remove the baking sheet and place the cubes into a zip-lock baggie or stasher bag. Keep the frozen cantaloupe in the freezer until ready to use.
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Wash the cantaloupe with warm water, and scrub it with a brush to get rid of any bacteria that might be on it. Peel the cantaloupe; remove the rind, and then cut the melon in half. Once cut, scoop out all the seeds on each half of the cantaloupe. Take the halves of cantaloupe and cut each into four slices.
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Use a heavy knife to cut the cantaloupe into 1-2 in (2.5-5.1 cm) cubes.. Pre-freeze the melon to solidify the juices around the melon dices. This will keep the melon dices from sticking together when you store them in a container later on. Check the firmness of the melon after 30 minutes by gently squeezing or tapping a few of the larger.
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Another tip for preserving cut cantaloupe is to sprinkle it with some lemon or lime juice before storing it. The citric acid in the juice can help to slow down the oxidation process, which can cause the cantaloupe to turn brown and lose its freshness. Just a light sprinkle of juice is all you need to help keep the cut fruit looking and tasting.
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Summer cantaloupe is plentiful at the grocery store or farmers' market when it is in season, but you can keep it fresh for months in your freezer to make the most of your produce haul. Learn how to store cantaloupe in the fridge, in the freezer, or on the kitchen counter.
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Step 4: Label and Freeze. Regardless of the method you have chosen, label the container or freezer bags with the date. This way you can keep track of how long you have stored the cantaloupe in the freezer. When you place the cantaloupe in the freezer, make sure it won't get squashed by other heavy items.
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Follow the steps below to freeze your sliced cantaloupe: 1. Cut up your melon into desired pieces or slices. 2. Place them on a baking sheet lined with parchment paper, making sure the slices aren't touching each other. 3. Cover and put in the freezer until frozen solid (about 2 hours) 4.Once frozen transfer into an airtight container, seal.
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Place the melon on a clean cutting board, plate, or other surface with the cut end facing down. With a clean knife, cut the melon from the blossom end to the stem end. Wash the knife with clean running water and set aside. Gently scrape out the seeds with a clean spoon. Continue to cut into slices or as desired.
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Trim a small sliver from both the top and bottom of the cantaloupe with your chef's knife to create a flat working surface. Place your cantaloupe top-side up on your cutting board. Slice the cantaloupe in half from top to bottom. Use a large spoon to scoop out the seeds and connective membranes from each half and discard.
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Follow the procedure above to cut and clean your canteloupe. Cut the wedges into 1/4″ slices (not chunks) Layout on dehydrator trays in single layer, not touching. Dehydrate on 125-130 F until chewy but firm (depending on weather and how ripe your canteloupe is, may take 18-20 hours) Store in airtight container.
