Freezing Melons

It is that time of year! Melons are in abundance and more importantly… cheap! Your first inclination is to buy the max amount the sale allows. After all, food is not getting cheaper in today’s economy. But there is a problem. Your family won’t eat all those melons before they go bad. Plus, you want to have these melons available in the future. Not to worry! If you have freezer space, I have a solution for you: freezing.

Before you start freezing, make sure you know how to purchase good melons.

Cantaloupe – webbing should be course and look “three-dimensional”, the background should be yellow not green, the melon should not slosh if you gently shake it, strive to get an oval melon not a round one, avoid bruises and discoloration

Honeydew – velvet texture not slick, ivory or pale yellow color, avoid white or green melons, the melon should not slosh if you gently shake it, 6″ in diameter

Watermelon – smooth, not shiny, fully round (no flat ends), light green with dark green veins (These are not guarantees that the watermelon is good, but they help your chances. The only way to be definite is to buy cut watermelon.)

Cantaloupe, Honeydew, Watermelon

Good for up to one year, 8 months, 8 months

Knife or Melon Baller

Ziploc Bags or Air Tight Container

Ice Cube Trays (if using Ziploc Bags)

Orange or Pineapple Juice

Air Tight Container

1. Take the seeds out of the melon.
2. Cut into slices.
3. Put slices in container.
4. Pour juice into container until it covers melon pieces. Make sure to leave some space so the juice can expand when it freezes. (tip: If the pieces are floating, use crumpled wax paper to push them down.)
5. Cover and freeze.

Ziploc Bags

1. Take the seeds out of the melon.
2. Use the melon baller to scoop out meat of melon.
3. Put one ball into each cube in the ice-cube tray.
4. Fill ice cube trays with juice.
5. Freeze.
6. Take cubes out of tray and transfer to Ziploc bags.

• You can store these three melons together without the taste mixing.
• The juice helps keep the color and flavor from being distorted. You can freeze without the juice, but the fruit will not last as long and may taste unappetizing. I have personally done cantaloupe without juice for up to two weeks without any flavor loss.

Keep in mind that when the fruit thaws, it will be mushy. The freezing method causes the cell walls to break down and causes mushiness. Most kids do not mind this. Also, if you are using in smoothies, popsicles, pies, or other recipes, it won’t matter. If you are making a dish that requires the fruit to be firm, such as a non-cooked or non-baked dessert dish, it is best to use fresh fruit that has not been frozen.