Freezing

Properly stored, honeydew melon will usually keep well for about 5 to 7 days in the refrigerator. Yes, to freeze: (1) Cut honeydew melon 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.

about 10 to 12 months

1. Preparation – Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls.
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.

Muskmelon and watermelon (particularly seedless watermelon) both freeze well, and are such a treat to enjoy on a hot summers’ day, or during the winter season as a sweet reminder of the warmer months.

Place plate of frosted watermelon balls in freezer. Allow at least 2 hours to make sure they are completely frozen. Remove from freezer and let sit for a few minutes before eating.

Pack in Freezer Bags After pieces freeze solid, pack them into freezer bags or containers. To remove air from bags, try using a straw or vacuum sealer. Seal the bag while the contents are still underwater to avoid re-introducing air. This is a good time to stop and consider how you might use the frozen cantaloupe.

The frozen melons will make your smoothie ice cold and delicious. Freezing does change the flavor, color, and texture of the melons, but frozen melons still taste excellent in salads and smoothies as mentioned. Now that you know how can you freeze cantaloupes, you’ll never see these summer fruit go to waste!

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.
4. To store cut melon, seal in a GladWare® food protection container and refrigerate.

Storing Fresh Cantaloupe 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.

Melon that isn’t eaten should be peeled, covered and refrigerated. But toss any that’s been kept out at room temperature for longer than 2 hours, or 1 hour when the temperatures are over 90 degrees F. All of these food-safety practices should also be followed when using melons grown in a garden.

Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp may even help keep the antioxidants better intact. Once cut, store in the refrigerator for 3 to 4 days.

To prevent rot, the fruit rests on gravel mulch instead of on the bare soil. Keep foliage healthy because it is the source of sugar for the fruit. As melons ripen, the leaves naturally begin to look rough.

The bacteria have a long incubation period, which means that it may take as long as four weeks for people who have eaten contaminated cantaloupe to feel ill. Listeriosis typically causes fever and muscle aches, sometimes preceded by diarrhea or other gastrointestinal symptoms.

Sometimes spoiled watermelon looks and smells fine. This is often the case with cut melon that’s been sitting in a container in your fridge for a week or so. Though the sealed container has prevented the fruit from getting slimy or growing mold, the melon can still be bad, and could potentially make you sick.

3 to 5 days

How To Tell If Cantaloupe Is Bad?

1. Feel light, hollow, or super soft. If the melon seems empty inside or the rind is soft, it’s lost most of its water and it’s no good.
2. Have large bruises or discolored areas.
3. Smell off.
4. Are cut up and sit in storage for too long or are moldy.

Before cutting, wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt; scrub with a clean produce brush. Wash all food-contact equipment and utensils that contact cut melons (cutting boards, knives, etc.) thoroughly with hot soapy water, rinse, sanitize, and air-dry.

about 3 days