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Oklahoma Gardening

Freezing Cantelope

15 years ago

Has anyone tried freezing cantelope? My family tells me the sweet dry pack method works great but I would think it would turn into mush. Their instructions are:

Add 1 pound of sugar to each 5 pounds of fruit and mix well. (For smaller quantities just roll in sugar). Pack in suitable containers and freeze.

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Comments (4)

ilene_in_neok
15 years ago
Maybe that would work. I froze them dry without sugar and they were OK for use in smoothies. They do tend to get watery when completely thawed, like a lot of things. I have seen instructions for making a light simple syrup and freezing them in that but I've never done it.

I ended up using my frozen cantaloupe mostly in popsickles. I just made the pieces into a puree in the food processor and poured the puree into popsickle molds. Didn't add anything. Once I pureed some cantaloupe and a banana for popsickles. That was good, too. --Ilene
OklaMoni
15 years ago
You know, when I buy the big bag of frozen fruit there is cantelope in there. Thus, it must be doable. You just have to try a couple different ways, and see how it turn out?

Moni
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Okiedawn OK Zone 7
15 years ago
I just use a melon ball cutter, cut the cantaloupe into balls, put them in a freezer bag and freeze them. I don't add any sugar. They will be a little mushy and watery when thawed but still will have good flavor. If you don't like their texture, you can use them in smoothies or popsicles as Ilene suggested, or just thaw them halfway and then eat them. Half-thawed cantaloupe will have a slightly crisper, firmer texture.

Here's a recipe for making cantaloupe preserves. It is from the 4th edition of the book PUTTING FOOD BY by Janet Greene, Ruth Hertzberg and Beatrice Vaughan.

Cantaloupe Preserves (makes about 1.5 pints)

1 pound cantaloupe flesh
1 pound sugar
1 lemon

Cut cantaloupe into sections. Remove seeds. Cut more tender portion of pulp for use fresh. Remove rind. Cut firm portion of pulp into uniform pieces. Add sugar to melon in alternate layers of melon and sugar. Let stand 24 hours. Add the juice of one lemon. Bring to a boil and boil quickly until the fruit is clear and tender. Place fruit in shallow trays. If syrup is too thin continue cooking until the desired consistency is reached. Pour hot syrup over fruit and allow to stand overnight so fruit will plump. Pack cold in sterilized jars, seal and process at simmering temperature for 30 minutes.

And, while we are on the subject of melons, don't forget that you can make watermelon rind pickles too.

Dawn
ilene_in_neok
15 years ago
Oh, I have that book, too, Dawn! But it's the second edition, that's how long ago I bought it.

I love watermelon rind pickles. I've made watermelon rind preserves too.

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