Freezing Cantaloupe
Freezing cantaloupe is a brilliant solution to prolong its sweetness and savor it long after its peak season.
Servings 1 quarts
Calories 308kcal
Cost $4
Ingredients
- 2 pounds cantaloupe
Instructions
- Wash cantaloupe well. Pat dry with a clean towel.2 pounds cantaloupe
- Slice the melon in half. Scoop out the seeds with a knife. Peel the halves. Slice the meat into bite-sized pieces.
- Place them in a single layer on a parchment paper-covered rimmed baking sheet.
- Freeze for an hour or two. Place them in freezer bags. Remove as much air as possible. Label and date them. Refreeze.
- Place in food processor and pulse until a smooth purée forms.
To freeze purée
- Perform the first step above. Place the chunks into a blender or freezer container. Process until smooth.
- Pour into freezer containers. Leaving 1-inch headspace.
- Freeze.
Notes
How to pick a delicious melon
- When you choose a fresh cantaloupe, check the skin. It should be evenly brown.
- The skin should be free from any dark or bruised spots.
- Smell the melon. It should smell sweet and melony. You can usually tell everything you need to know by the smell.
- Use a finger to gently push in on the bud end of the fruit. It should give nicely but not be overly soft so that your finger goes right into the fruit. This would indicate a melon that is too ripe.
- Choose in-season fruit for the best flavor, homegrown or from a farm stand. Melons at your local grocery are usually shipped in from down south and could have been weeks in transport.
- When you find a delicious melon, go back and buy more!
- Cantaloupe Classic: Combine frozen chunks with Greek yogurt, honey, and a splash of orange juice. Blend until smooth.
- Tropical Twist: Mix frozen cantaloupe, coconut milk, frozen pineapple, and a dash of lime juice.
- Chilled Cantaloupe Soup: Purée thawed cantaloupe with a touch of honey, mint, and a squeeze of lime juice. Serve chilled, garnished with fresh mint.
- Cantaloupe Sorbet: Blend frozen cantaloupe with sugar syrup until it reaches a smooth consistency. Freeze again, then blend one more time before serving.
- Enjoy frozen cantaloupe chunks directly from the freezer, especially on hot days. They're like melon ice cubes!
- Melon Cooler: Blend frozen cantaloupe with a bit of ginger, mint, and sparkling water. For a boozy version, add a shot of vodka or gin.
- Let the frozen cantaloupe thaw slightly, and use it as a refreshing topping for vanilla ice cream or panna cotta.
- Add slightly thawed cantaloupe pieces to summer salads for a chilly twist. They pair well with feta cheese, prosciutto, and mint.
- Blend frozen cantaloupe with water and a touch of sugar for a quick drink. Strain and serve chilled.
- Make a cantaloupe puree by blending the frozen chunks with honey or sugar. Pour it into popsicle molds and freeze.
- Mix thawed cantaloupe chunks with other thawed fruits like berries, mango, or kiwi for a refreshing fruit salad.
- Texture Change: Remember that cantaloupe will have a softer texture once frozen and thawed. It's best suited for blended dishes rather than those requiring a firm texture.
- Quick Thawing: To quickly thaw, place the desired amount of cantaloupe in a sealed plastic bag and immerse it in cold water. Change the water every 30 minutes until the cantaloupe has thawed.
- Avoid Refreezing: Once you've thawed frozen cantaloupe, it's best to avoid refreezing it to maintain texture and flavor.
Nutrition
Calories: 308kcal | Carbohydrates: 74g | Protein: 7g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.03g | Sodium: 272mg | Potassium: 1424mg | Fiber: 7g | Sugar: 71g | Vitamin A: 30681IU | Vitamin C: 99mg | Calcium: 82mg | Iron: 3mg