How long does cantaloupe last in the fridge?

Cantaloupes are unquestionably one of the most popular types of muskmelons. They’re not only delicious, but they’re also extremely nutritious and healthy. When they are in season, you’ll probably want to buy a lot of this delicious fruit. But how long does cantaloupe last in the fridge?

Cantaloupes are one of the juiciest fruits from the melon family. They are typically orange in color, resembling persimmons, with a rough, firm outer skin. Cantaloupes are widely available in supermarkets. You can also easily grow them in your kitchen garden.

Cantaloupe is low in calories and high in potassium. Potassium helps to maintain electrolyte balance in the body and can help to prevent dehydration

You’ve had a cantaloupe in your possession for a few days. That’s when you start wondering how long cantaloupe keeps and how to tell if it’s bad. Or maybe you’re a first-time buyer who isn’t sure if you can leave this melon out on the counter or if it needs to be refrigerated.

In any case, this article is for you. Continue reading if you want to learn more about how to freeze cantaloupe.

Can you freeze cantaloupe?

Yes, Freezing cantaloupe will ensure that it lasts longer. However, as with any frozen produce, the texture and appearance may differ slightly after being frozen. The fruit’s colour may also change to a slightly duller shade of orange, and it will be less firm. If you plan to eat frozen cantaloupe on its own, do so while it is still semi-frozen. Cantaloupe can be safely refrozen after it has been defrosted, but it is not recommended because it may affect the texture and taste. Frozen cantaloupe, whether used in smoothies, fruit salads, or desserts, can still taste delicious and retain its distinct, sweet flavor.

Cantaloupe freezing instructions:

You don’t want to just put the whole melon in the freezer untouched to keep your cantaloupe fresh. There are a few different ways to store your cantaloupe once it has been unfrozen, depending on how you intend to use it.

However, before you begin, make certain that your cantaloupe is fresh. Otherwise, freezing it is pointless, and it may even grow harmful bacteria by the time you use it. Cantaloupes are best purchased between June and August because they are more likely to be fresh. Make sure the melon is firm and juicy, and, of course, mold-free.

You should also wash the skin of your cantaloupe before cooking it, as bacteria can grow on the bumpy rinds. Simply give the melon a good rinse in the sink, preferably with a cleaning brush, and you should be good to go.

Method #1: Diced Cantaloupe

To begin, dice your cantaloupe into one-inch chunks, as if you were making a fruit salad. A melon scooper can also be used. To ensure maximum freshness (and to add a touch of sweetness), coat the cantaloupe pieces in granulated sugar. This step, however, is entirely optional. After that, place the cantaloupe in a sturdy container or freezer bag and label it with the date. You can use a vacuum sealer if you have one, but it isn’t necessary.

large section of cantaloupe and cantaloupe slices on wooden cutting board

Method #2: Cantaloupe Frozen Purée

You can puree your cantaloupe before freezing it to save time in the future. Simply combine all of the ingredients in a food processor and blend until smooth. As with the dicing method, place your pureed cantaloupe in a freezer bag or container and label it with the date.

Method #3: Syrup

If you’re going to use cantaloupe in a dessert, freezing it in syrup is a great way to keep its flavour and colour. All you’ll need is some water, sugar, and some extra time.

First, dice up the cantaloupe in the same manner as in the first method, but don’t put it in the freezer bags yet. Next, in a pot, heat 9 cups of water and 14 cups of sugar until the sugar is completely dissolved, stirring frequently. Chill in the refrigerator for about 20 minutes.

When the syrup has cooled, pour it into your preferred freezer container and mix in the cantaloupe, making sure that all of the pieces are completely submerged. Once the container has been labelled with the date, it is ready to freeze!

How long can you keep cantaloupe in the freezer?

Cantaloupe can be stored in the freezer for up to a year. Unfrozen cantaloupe, on the other hand, can begin to rot after just two weeks, or one week if cut open. Frozen cantaloupe is safe to eat even if it has been frozen for a year. Simply keep in mind that the quality will deteriorate over time.

How to tell if cantaloupe is bad?

Cantaloupes that have:

  • Feel light, hollow, or extremely soft. If the melon appears to be hollow inside or the rind is soft, it has lost most of its water and is no longer edible.
  • Have a lot of bruises or discoloured spots? You can trim away any small damaged areas, but if a fourth of the rind is brown, it’s time to throw it out.
  • Smell bad. Throw it out if the aroma isn’t sweet and pleasant, but rather sour or pungent.
  • Are cut up and have been sitting in storage for too long, or are mouldy. If your cantaloupe half has been sitting in the fridge for more than a week, it must be discarded. The same goes if you notice any signs of mould in the container or bag.
  • Cantaloupe rind with a black spot. When cutting a cantaloupe, make sure to check what’s beneath the rind for a black spot.
  • Some of the points raised above aren’t black and white, but rather depend on your judgments. In those cases, trust your instincts. Feel free to eat it if it says the cantaloupe is only slightly softer than usual and otherwise perfectly fine. However, if the smell seems off and you’d rather not eat that fruit, it’s fine to thrash it.
  • Finally, if the rind begins to soften, the melon is becoming overripe, and the time to act is now. You can eat it the same day, or dice it and refrigerate it for a day or two at most.

Cantaloupe shelf life:

In the fridge, the sweet-tasting melon has a shelf life of about ten days. When the number is kept on the counter, it decreases to about four days. The freshness of the melon can be preserved by storing it in a cool, dark place. Keep the fruit whole to extend its shelf life. Cut fruit will keep in the fridge for three or four days.

Buying cantaloupe:

The smell of cantaloupe is the most noticeable feature. It has a strong, sweet aroma that is unique to the fruit. The outer skin is the second indicator of a good cantaloupe. The skin should be uniform and free of punctures.

Bruising can cause skin discoloration, but if the melon appears to have shrivelled, do not buy it. The fruit’s weight should be greater than its appearance. Water makes up the majority of a melon’s weight and provides it with the firmness we crave.

Cantaloupe storage:

Cantaloupe should be purchased in small quantities and consumed within ten days if stored in the refrigerator. The melon should be stored whole because the water inside the melon can escape if a piece is removed. As a result, the melon loses weight, size, and, most importantly, flavor. Fresh cantaloupe can be pureed and frozen ahead of time for later use. Even in frozen pureed form, the fruit has a shelf life of about three weeks. Cantaloupe should be stored in an airtight container and consumed within two days. The texture of the melon will be the first indication that it has lost its freshness, followed by the smell.

white bowl of cantaloupe chunks

How to care for cantaloupe?

The skin of the cantaloupe is removed after it has been cut into smaller sections. Although the pulp has a firm, watery texture, it can break apart when separated from the skin. It has a high water content, just like any other melon, so cutting it will result in juices dripping. Before cutting the cantaloupe, it’s a good idea to wash the rind. Contaminants that are invisible to the naked eye can be transferred to the pulp as the knife pierces the skin. Using a spoon or a knife, remove the pulp from the rind. A spoon makes removal easier, while a knife cuts down on waste.

How to use cantaloupe?

Cantaloupe can be used as the main ingredient in desserts or as a snack. Melon can be roasted, baked, baked, fried, mashed, or even blitzed. Puréed cantaloupe can be used to make smoothies or as a dessert base.

Cantaloupe requires little cooking time due to its soft pulp and high water content, which prevents it from taking a long time to cook. Begin by cutting the melon in half and scooping out the seeds with a spoon. Using a knife, cut away the husk. The pulp that remains can be diced, chopped, or blended.

Conclusion on how long does cantaloupe last in the fridge:

Cantaloupes, like pumpkins, cucumbers, and squashes, are members of the gourd family. They are extremely versatile and can be used in a variety of recipes. With this juicy fruit, you’ll never run out of options, whether you want to snack on cantaloupe bread or slurp some delicious cantaloupe smoothies and soup.

However, whether you buy them from a store or pick them up from your garden, make sure you store them properly. Cantaloupes can be stored whole in the kitchen cabinet at room temperature or cut and stored in the refrigerator.

More fresh produce tips:

How to Freeze Garlic

How to Freeze Green Beans

Tips for Cutting Pineapple

How To Cut Broccoli

Tips for Freezing Sweet Potato

How to Freeze Apples

How to Eat a Mango

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