Is it possible to freeze melon and how to do it in different ways

Freezing is considered one of the most useful ways to preserve fruits, berries and vegetables for the winter. Is it possible to freeze melon, given its watery pulp, and what will come of it? In this article we will talk about methods that allow you to preserve the structure, taste and beneficial properties of sunny fruits.

Is it possible to freeze melon

There is an opinion that melon is not the most suitable product for freezing. Often negative experiences arise due to technology violations. Knowledge of the nuances of product selection and preparation allows save vitamins and make a delicious preparation for the winter.

What happens to the composition and taste

The chemical composition of melon remains unchanged when frozen, but the same cannot be said about the structure of the pulp. The fruits are 90% water. During slow freezing, the liquid turns into crystals that break the fibers. That is why, after thawing, the initially dense pieces turn into mush. To prevent this from happening, chefs advise using dry ice whenever possible or immediately giving the pulp the consistency of a puree.

Reference. Melon has a rich chemical composition: it contains vitamins A, C, E, K, PP, group B, calcium, potassium, magnesium, silicon, sodium, sulfur, chlorine, phosphorus, iodine, zinc, iron, copper.

How to select and prepare fruits

Recommendations for choosing melon for freezing:

1. If you want to preserve the product in whole pieces, pay attention to ripe fruits with dense pulp.
2. The best varieties are Cantaloupe, Kolkhoznitsa, Torpeda, and Persian.
3. Inspect the skin: there should be no rot, dents or cracks.
4. The strong aroma indicates that you are holding a fully ripe fruit in your hands.
5. The tail should be dry and the sound when tapped should be dull.

The algorithm of actions before freezing is as follows:

1. Rinse the melon under running water and pat dry with a paper or waffle towel.
2. Divide the fruit into halves.
3. Remove the stringy part and seeds using a spoon or knife.
4. Divide into slices and remove the crust along with 1 cm of the white part.
5. Cut the pulp depending on the further method of freezing.

How to freeze

To prepare melon for the winter in the freezer, several methods are used:

• in pieces;
• in sugar syrup or powder;
• in the form of puree or sorbet;
• using dry ice.

Pieces

This is the easiest and most popular way to preserve the product. Pre-prepared melon is cut into pieces of arbitrary shape with a knife or a special round spoon is used to create balls.

Cover the kitchen board with cling film, lay out the pieces and put them in the freezer. Freezing time depends on the capabilities of the freezer. At a temperature of -5 °C, the product will be ready in no less than 24 hours. At -18 °C the process will go faster, and after 4-5 hours the workpiece will be ready for sorting into bags with clips or boxes with lids.

Using dry ice

The method allows you to preserve the structure of juicy fruits and berries. The prepared pieces are sprinkled with dry ice. As a result, a dense and smooth crust without crystals is formed on the surface. You can buy the substance in specialized stores, but it is rarely used at home.

Reference. Dry ice is solid carbon dioxide, CO₂. Its temperature is -78.5 °C.

In syrup

The advantage of this method is that the melon pulp does not lose its structure after defrosting. The syrup is made from water and sugar. Products are taken in equal proportions. For example, 500 ml of water requires 500 g of granulated sugar. The pieces are placed in a container and filled with chilled syrup. Water can be replaced with watermelon, peach or orange juice.

In powdered sugar

One of the variations of the classic method. The pulp is cut into slices and rolled each in powdered sugar. A plastic container is lined with film and the workpiece is laid out in layers, additionally sprinkled with powder.

Puree

Sometimes you come across an overripe or too watery melon. These fruits are pureed and frozen for the winter. The prepared pulp is punched with a submersible blender and placed in containers with lids. Sugar or honey is added as a sweetener.

Sorbet

It is impossible to tear yourself away from such a dessert. The best sorbet is made from ripe and fragrant melon. We suggest taking note of a traditional recipe with a minimum of ingredients:

• 500 g pulp;
• 100 g sugar;
• 50 ml water;
• juice of half a lemon or lime.

Preparation:

1. Place a saucepan with water on low heat, add sugar and prepare the syrup, stirring constantly with a silicone or wooden spatula. Boil for 5 minutes and cool to room temperature. To speed up the process, place the saucepan in a container with ice water.
2. The fruit is cut into slices, crushed in a blender at high speed, citrus juice and syrup are poured in.
3. The mixture is placed in a deep container and placed in the freezer. Every half hour the sorbet is stirred, breaking the crystals, and so on 2-3 times.At the end, the mass is punched with a submersible blender to obtain an airy and homogeneous consistency. Store in the freezer for no longer than a month.

Advice! Shortly before serving, move the container to the refrigerator so that the sorbet thaws a little and makes it easier to put into bowls.

Features of freezing

General rules:

1. To prevent the product from absorbing foreign odors, use boxes with lids and thick bags with clips for storage.
2. Packaging in small portion containers allows you to consume the melon immediately and not have to re-freeze.
3. Do not use unripe fruits, otherwise their pulp will be bitter.
4. Remember: the lower the temperature in the freezer, the better the freezing result.

How long to store

The shelf life of frozen pulp depends on the temperature in the freezer:

• at -5 °C - up to 3 weeks;
• at -15 °C - no longer than 2 months;
• at -18 °C - 1 year.

Reviews

Those who have tried to freeze melon pulp for the winter are satisfied with the result.

Anastasia, Belgorod: “I love fresh melon and always try to eat enough when the season comes. The pulp began to be frozen three years ago. Somehow I didn’t think of this before, but in vain. Cut into cubes and pour in sugar syrup. Through trial and error, I determined that this is one of the best ways to maintain structure without losing taste.”

Lyudmila, Nizhny Novgorod: “In winter, there is a shortage of vitamins and affordable fruits, so I freeze everything I can for future use, including melon. In our family they love it even more than watermelon. Using a small ice cream scoop, I scoop out balls, place on a tray and freeze. Then I pack it in bags and store it in the freezer.”

Inna, Bryansk: “In the summer season I often make melon sorbet.Sometimes you come across fruits that are not too sweet, but you don’t dare throw them away. I add lemon or orange juice to the dessert, beat until smooth and place in the freezer for 2-3 hours. I stir every half hour. I keep the sorbet for about a month.”

Read also:

Can you eat melon if you have a stomach ulcer: arguments for and against, contraindications.

The most popular and beloved melon by many is “Torpedo”.

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Conclusion

Fragrant melon is frozen for the winter in different ways: in pieces, in sweet syrup, powdered sugar, in the form of puree and sorbet. Despite the fact that it is not always possible to preserve the structure of the pulp, the taste and vitamin composition of the product remain unchanged. The preparation is added to various desserts, cereals and drinks.