Cantaloupe Recipes How to Cook with Cantaloupe Cynthia Thomas
Place the cantaloupe chunks onto a sheet pan lined with parchment paper. Put the sheet pan in the freezer until the cantaloupe chunks are frozen, at least 30 minutes. Transfer the frozen cantaloupe chunks to a freezer bag and freeze. Use within 3 months for best results.
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Trim a small sliver from both the top and bottom of the cantaloupe with your chef's knife to create a flat working surface. Place your cantaloupe top-side up on your cutting board. Slice the cantaloupe in half from top to bottom. Use a large spoon to scoop out the seeds and connective membranes from each half and discard.
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Use a heavy knife to cut the cantaloupe into 1-2 in (2.5-5.1 cm) cubes.. Pre-freeze the melon to solidify the juices around the melon dices. This will keep the melon dices from sticking together when you store them in a container later on. Check the firmness of the melon after 30 minutes by gently squeezing or tapping a few of the larger.
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Summer cantaloupe is plentiful at the grocery store or farmers' market when it is in season, but you can keep it fresh for months in your freezer to make the most of your produce haul. Learn how to store cantaloupe in the fridge, in the freezer, or on the kitchen counter.
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Fill a clean sink or large bowl with lukewarm water. Add a small amount of mild dish soap or produce wash to the water. This will help remove any pesticides or wax coatings that may be on the surface of the cantaloupe. Place the cantaloupe in the soapy water and gently scrub the skin using a clean brush or sponge.
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Store in the refrigerator: Place the sealed container of cut cantaloupe in the refrigerator. Ensure the temperature is set between 35°F and 40°F (1.7°C - 4.4°C). Keep away from strong-smelling foods: Avoid storing the cut cantaloupe near strong-smelling foods, as it can absorb odors easily.
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To freeze cut cantaloupe, start by washing and thoroughly drying the fruit. Next, cut the cantaloupe into desired shapes, such as cubes or slices. Lay the cut pieces in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about an hour or until the pieces are partially frozen.
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Cut cantaloupe into cubes. Spread the cubes onto the baking sheet, making sure they don't touch. Place the baking sheet into the freezer and let freeze for 5-12 hours. Once frozen, remove the baking sheet and place the cubes into a zip-lock baggie or stasher bag. Keep the frozen cantaloupe in the freezer until ready to use.
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Remove the seeds and rind and then place the Cantaloupe chunks on a baking sheet lined with parchment paper. Freeze the Cantaloupe for several hours or overnight until solid. Once frozen, transfer the Cantaloupe to an airtight container or freezer bag and store in the freezer for up to six months.
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Follow the procedure above to cut and clean your canteloupe. Cut the wedges into 1/4″ slices (not chunks) Layout on dehydrator trays in single layer, not touching. Dehydrate on 125-130 F until chewy but firm (depending on weather and how ripe your canteloupe is, may take 18-20 hours) Store in airtight container.
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Freezing Cantaloupe Select fully ripe but firm cantaloupe. Cut the melon into slices, balls, or cubes. After freezing, melons are best used while still frosty. Syrup Pack Add light syrup (2 cups sugar to 4 cups [500 ml to 1 L] water to cover cantaloupe pieces. One teaspoon (5 ml) of lemon juice may be added to each cup (250 ml) of syrup for flavor.
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Wash the cantaloupe with warm water, and scrub it with a brush to get rid of any bacteria that might be on it. Peel the cantaloupe; remove the rind, and then cut the melon in half. Once cut, scoop out all the seeds on each half of the cantaloupe. Take the halves of cantaloupe and cut each into four slices.
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Place the melon on a clean cutting board, plate, or other surface with the cut end facing down. With a clean knife, cut the melon from the blossom end to the stem end. Wash the knife with clean running water and set aside. Gently scrape out the seeds with a clean spoon. Continue to cut into slices or as desired.
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Store melon pieces in freezer bags or airtight plastic containers. Note that the flavor and texture of melon may deteriorate after freezing. Mark the date on the bag or container when you freeze it to remember when you have to discard the melon. 3. Dispose of any cut melon pieces left out for longer than 2 hours.
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Follow the steps below to freeze your sliced cantaloupe: 1. Cut up your melon into desired pieces or slices. 2. Place them on a baking sheet lined with parchment paper, making sure the slices aren't touching each other. 3. Cover and put in the freezer until frozen solid (about 2 hours) 4.Once frozen transfer into an airtight container, seal.
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Quick Steps to Freezing Cantaloupe. 1. Wash the Fruit + Remove Seeds. Before freezing cantaloupes, wash the fruit with soap and water, especially if there's soil on the rind. Next, cut the fruit open. Remove the seeds, but don't worry about creating a smooth surface. You can leave some grooves in place.
