How to Preserve Cantaloupe (Freezing & Dehydrating)

Tips for preserving canteloupe - freezing & dehydrating  |  Mom with a Prep

“Cantaloupe tonight, dear, Dad’s got the car!” Get it? huh? yeah – it’s a groaner, but it is all about my tip today!

Did you know that you can freeze canteloupe? You can! You can also dehydrate it! Seriously!

How to Freeze Canteloupe

  • Cut canteloupe in half.
  • Clean out the pulp
  • Cut in quarters or eighths – whichever works best for you.
  • Edge knife around the quarter to remove the husk
  • cut pieces into 2″ squares
  • Line on a cookie sheet and flash freeze
  • Store frozen segments in an airtight container in the freezer for up to six months (you can store longer, this is just the recommended time – I find that much longer leaves them beginning to lose their appeal)

Here’s how I used it:

Cantaloupe Watermelon Smoothie

  • 3 C watermelon – cubed (I actually just used some frozen watermelon that we stock in the freezer)
  • 1 C cantaloupe cubed – I just cubed it and froze it like it is
  • 1 small handful spinach leaves
  • 1/2 C strawberries
  • 1/2 C yogurt
  • tsp each of flax or chai seed (pretty much a staple in all of our smoothies)
  • some ice
  • some fruit juice or water – I find that a little liquid makes it easier to process

This made 4 8oz glasses for breakfast – but that’s because I’m sure I added more watermelon and cantaloupe than this – I tend to just fill the blender. I was pleasantly surprised how much I liked this.

It would also make great freezer pops, too!

Factoid: According to food expert Alton Brown, most canteloupe that we see in the US really isn’t canteloupe, but musk melon.

How to Dehydrate Canteloupe

  • 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. I tend to store mine in zip top bags in a canning jar because they don’t last long enough for longer storage!

These make great snacks!

Tip – cut into smaller portions and they make great additions to granola or oatmeal!

Need a Dehydrator? Check out my Nesco FD-80 review here.

Tips for preserving canteloupe - freezing & dehydrating  |  Mom with a Prep

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Katy Willis is a writer, lifelong homesteader, and master herbalist, master gardener, and canine nutritionist. Katy is a preparedness expert and modern homesteader practicing everyday preparedness, sustainability, and a holistic lifestyle.

She knows how important it is to be prepared for whatever life throws at you, because you just never know what's coming. And preparedness helps you give your family the best chance to thrive in any situation.

Katy is passionate about living naturally, growing food, keeping livestock, foraging, and making and using herbal remedies. Katy is an experienced herbalist and a member of the CMA (Complementary Medical Association).

Her preparedness skills go beyond just being "ready", she's ready to survive the initial disaster, and thrive afterward, too. She grows 100% organic food on roughly 15 acres and raises goats, chickens, and ducks. She also lovingly tends her orchard, where she grows many different fruit trees. And, because she likes to know exactly what she's feeding her family, she's a seasoned from-scratch cook and gluten-free baker.

Katy teaches foraging and environmental education classes, too, including self-sufficient living, modern homesteading, seed saving, and organic vegetable gardening.

Katy helps others learn forgotten skills, including basic survival skills and self-reliance.

She's been published on sites such as MSN, Angi, Home Advisor, Family Handyman, Wealth of Geeks, Readers Digest, and more.

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