How to Freeze Cantaloupe

Last week one of my neighbors gave me several ripe cantaloupes from his garden. We love cantaloupe and YES…you can freeze it for later use. It will keep for a couple of months if you properly freeze it. When thawing it…it only needs to sit at room temperature for 15-30 minutes and it’s ready to eat. Great all on it’s own, tossed in fruit smothies, yogurt, ice cream, or other dishes.

How do you freeze cantaloupe? Well, I’m going to tell you. The first thing you want to do is wash the entire loupe under cool running water to remove dirt, debris and germs. Always wash the entire thing before cutting into it.

I like to slice them into quarters to make them easier to handle. Remove seeds and strings. I rinse the inside under cool running water to get all of that out. Cut the loupe from it’s rind and toss the rind away. Cut the fruit into 1″ pieces.

Lay all of your cut cantaloupe on a baking sheet lined with parchment paper in a single layer. Place into the freezer for 1 hour. Remove. They should be partially to almost frozen. I freeze in freezer bags, so I fill it halfway with the frozen pieces. Sprinkle a little granulated sugar on top and then place more pieces on top, then a little bit more granulated sugar. The sugar helps the loupe to retain its sweetness. Purge air out of the bag and zip close.

Lay the bags flat in your freezer until completely frozen. You can then stack bags on top of one another. Make sure you label the bags with contents and date. That’s it…easy!

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