How to Store Cantaloupe in the Fridge or Freezer

You can store fresh cantaloupe in the fridge or freezer or on the countertop, much like watermelon or honeydew. Before storing, wash the cantaloupes with a mild soap and a produce brush to remove bacteria and prevent foodborne illness. Follow this handy food preservation guide to learn how to store cantaloupe:

1. 1. Storing a whole cantaloupe: Whole melons will keep on the countertop in a cool, dry spot for a couple of days and up to five days in the fridge after ripening. If your cantaloupe is not fully ripe, leave it on the kitchen counter at room temperature for a day or two to allow it to mature. (Ripe cantaloupes have bright yellow rinds, and unripe melon rinds will be slightly more green.) Additionally, place the cantaloupe in a brown paper bag to trap the ethylene gas, which will speed up the ripening.
2. 2. Storing cantaloupe slices: One of the easiest ways to keep cut cantaloupe is inside your fridge. Do not remove the seeds when cutting your cantaloupe. (Leaving the seeds intact can prolong the cantaloupe's shelf life.) Wrap the slices in plastic wrap or plastic bags. Cantaloupe slices will keep in the refrigerator for up to three days.
3. 3. Storing cubed cantaloupe: Diced cantaloupe will last in the fridge in an airtight container for one to two days. To cube the fruit, slice the rind off your cantaloupe using a sharp knife, then cut the orange flesh into evenly sized pieces. Add a little lemon juice to the cut melon cubes to help keep them fresh. Line an airtight container with paper towels, and lay your melon chunks out in a single layer on the paper towel. Allow for a bit of headspace in your container to prevent too much moisture from building up, which hastens spoilage.

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. Here’s how to freeze cantaloupe:

• Wash and scrub. Wash the whole cantaloupe before cutting it to eliminate harmful bacteria that can lead to foodborne illnesses. To do so, rinse the cantaloupe under running water, apply a small amount of mild soap, then use a vegetable brush to scrub the exterior for a minute or so to remove any bacteria or dirt.
• Cut into slices or cubes. Next, cut your cantaloupe into slices or cubes, depending on how you want to use it. Sprinkle a little sugar over the cantaloupe slices to help preserve their color and taste during the freezing process.
• Flash freeze for a couple of hours. Flash freeze the melon pieces before storing them to prevent freezer burn and help them maintain freshness in long-term storage. To do so, place the cantaloupe pieces in a single layer on a parchment paper-lined baking tray or cookie sheet, then freeze the tray for one to two hours.
• Freeze in a bag or container. Place your flash-frozen cantaloupe in a freezer bag or airtight container and label it with the freezing date. Keep individual serving sizes of cantaloupe in small containers for easy snacking. Cantaloupe will keep in the freezer for up to six months.
• Defrost at room temperature or in the fridge. You can eat cantaloupe pieces straight out of the freezer, but it’s best to defrost them if serving as part of an antipasto tray or salad. Place the frozen melon pieces in the fridge overnight to defrost, or leave them out on the countertop at room temperature for one to two hours before enjoying them. Use frozen melon to make cantaloupe jam, smoothies, ice cream, or sorbets.

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