How Do You Preserve Melons?

Melons (Cantaloupe, Crenshaw, Honeydew, or Watermelon)

1. Preparation – Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind.
2. Syrup Pack – Pack into containers and cover with cold 30 percent syrup. Leave headspace.
3. Unsweetened Pack – Pack into containers, leaving headspace. Seal and freeze.

How do you preserve fresh melons?

How to Store Melons

1. Wait. Whole melon should be left at room temperature until ripe.
2. Place. Once ripe, place whole, uncovered melons, in the refrigerator.
3. Cover. To store melon halves, cover tightly with either ClingWrap or Press’n Seal^® wrap.
4. Refrigerate.

What’s the best way to preserve cantaloupe?

The optimal relative humidity is 95 to 100 percent, which prevents drying. If possible, place cantaloupe in the refrigerator crisper, where the humidity tends to be higher. Under these conditions, freshly harvested cantaloupe, picked at full slip, lasts about 5 to 15 days, depending on variety and growing conditions.

Is there any way to preserve cantaloupe?

To preserve cantaloupe for longer than its usual shelf life, keep the fruit in the freezer for up to six months. Freezing will halt the ripening process, so ensure the cantaloupe that you’re preparing for long-term storage is fully ripe so that it retains its sweetness.

What can I do with lots of melons?

Full of water, melons are super refreshing and hydrating—the perfect summer ingredient.
Here are nine ways to use them in both sweet and savory dishes.

1. Salads. Melons aren’t just for fruit salads.
2. Salsa.
3. Skewered.
4. Pickled.
5. Agua Fresca.
6. Soda.
7. Grilled.
8. Soup.

Can I freeze fresh melon?

Melon can be frozen for around 6 months. You can freeze most melon varieties with ease and they can be frozen as chunks, slices or even as a puree.

How do you make melons last longer?

Storing them in the fridge will keep the flesh from becoming dry, mealy, and fiberous. Once cut, make sure to cover the open sides with plastic or bees wax wrap to prevent the melon from absorbing flavors of other things in the fridge.

Is it OK to freeze cantaloupe?

Properly stored, cantaloupe will usually keep well for about 3 to 5 days in the refrigerator. Can you freeze cantaloupe? Yes, to freeze: (1) Cut cantaloupe melon in half and remove seeds and rind; (2) Slice or cube melon, or cut into balls; (3) Place in covered airtight containers or heavy-duty freezer bags.

Can cantaloupe chunks be frozen?

Some people puree cantaloupe before freezing, freeze it in ice cube trays, and pack the cantaloupe cubes in freezer bags. Use the cubes to chill fruit teas or wine spritzers. You can also freeze cubed cantaloupe with watermelon and honeydew to make a tasty fruit compote.

How long does cantaloupe last in the freezer?

How long does cut cantaloupe last in the freezer? Properly stored, it will maintain best quality for about 10 to 12 months, but will remain safe beyond that time. The freezer time shown is for best quality only – cut-up cantaloupe that has been kept constantly frozen at 0°F will keep safe indefinitely.

How do you store a whole honeydew melon?

Honeydew melons should be stored at room temperature when whole to soften and become juicier. If it’s already quite ripe or once cut, store it in the refrigerator for up to 3 days in an airtight container.

What can I do with too many cantaloupes?

20 Ways to Use Cantaloupe

1. Summer Tomato Cantaloupe Salad.
2. Cantaloupe Agua Fresca.
3. Cantaloupe Cucumber Salad.
4. Cantaloupe Granita.
5. Chilled Cantaloupe Soup.
6. Melon Pineapple Fruit Salad.
7. Cantaloupe and Pancetta Cream Sauce for Pasta.
8. Strawberry Cantaloupe Smoothie.

What can I do with melons that are not sweet?

He’d rub some salt across his slice of melon with his forefinger. Initially, I was doubtful, but after trying it out, I saw that he was onto something. The salt brings out what little flavor a bad melon has and compensates for any lack of sweetness. It works, truly—trust me.

Can melon be cooked?

Brush melon all over with oil and put on a rimmed baking sheet. Broil until beginning to color, 3 to 8 minutes depending on your broiler. Turn melon carefully (or skip it if the melon seems too tender to turn), sprinkle with salt.

Can you freeze cut honeydew melons?

Honeydew melon turns much softer after freezing and defrosting and works best in sorbets, smoothies, and baked goods. To freeze it, cut it up into chunks or cubes, pre-freeze on a cookie sheet, and freeze in a freezer bag for the long term.

How do you thaw frozen melons?

When you want to defrost your cantaloupe chunks you simply remove a container from the freezer and along them to defrost in the refrigerator for up to 6 to 8 hours. After, you can try to eat them as they are from the container or use them in beverages and food dishes, which is usually best.

Is frozen melon good?

Yes, that’s right, watermelon is freezer-friendly. Freezing won’t allow you to bite into a crisp and tender wedge of watermelon in the middle of winter, but it will allow you to make a Creamy Watermelon Smoothie or Watermelon Gazpacho. And it’s a super-simple process. Read on for everything you need to know.

What happens if you freeze a whole watermelon?

The simple answer is yes, watermelon can be frozen, but it will be mushy when it’s thawed. Enjoy whole chunks of watermelon while it’s fresh because it will not taste the same after freezing. However, you don’t need to throw out your leftover watermelon.

How long can melons be stored?

That depends a lot on whether you’ve cut it up or not. A whole, uncut cantaloupe or honeydew melon should last for seven to 10 days in the refrigerator. A whole, uncut watermelon is even sturdier: It should be good for two weeks. The picture gets somewhat bleaker once you’ve sliced into your fruit.

How long do melons last once picked?

Once picked, uncut watermelon can be stored for about two weeks at room temperature, or refrigerated between 45 to 50°.

What should you do to melons before cutting?

Grab a knife and cut your melon in half, making sure to cut through the stem area. Be sure to wash your melon thoroughly before cutting, so you don’t carry any surface bacteria into the edible melon flesh.