The Only Way You Should Store Cantaloupe, According to a Farmer

My husband and I have more fresh fruit in the kitchen in summer than at any other season, and I always try to remember: Which ones go into the fridge and which can stay on the counter? At the moment I have a Kantaloupe (one of my favorites), but I wonder how I can best store it.

I spoke to Bruce L. Frasier, President of Dixondale FarmsPresent A 112-year-old family farm and the largest Cantaloupe breeder in South Texas to answer my question.

How to save entire Kantaloupe

If you bring an entire Kantaloupe out of the shop or farmers’ market, you can keep it in the switch or in the fridge, depending on when you want to eat it.

“If you plan to eat your Kantaloupe within a day or two, it is okay to save you at room temperature on the counter,” says Frasier. “Otherwise, cantalups should be kept in the fridge to prevent them from ripening too quickly.”

The more mature the melon, the shorter it will last. A freshly harvested Kantaloupe should take five to 15 days in a refrigerator. If you buy it from the grocery store, it should stay in the fridge for about five days. “You can keep it in the coolest drawer of your refrigerator to ensure optimal freshness,” says Frasier.

How to save cut cantaloupe

After you have cut your Cantaloupe – or if you have brought you home from the already cut shop – you can keep them in the fridge. “An airtight container is best and will expand the storage for a week after cutting,” suggests Frasier. You can also wrap the cut Kantaloupe parts in plastic film before cooling the cooling.

The best place in the fridge is the coolest place, which is usually near the back or in the crisp drawer, it adds. According to other expertsThe best storage temperature for Cantaloupe is between 36 ° F and 41 ° F. The humidity should be at least 95% to prevent the melon from drying out (moisture is usually higher in crunching, which is why this is the best place).

“If you keep it completely, cool it first. As soon as you have cut it, store it in an airtight container in the sharper drawer – it can take two to three weeks,” says Frasier.

He suggests cutting Kantalupe into pieces instead of slices to keep them longer. “The slices will deteriorate from the bark inwards so that they will extend the durability,” he explains.

A note about washing Kantaloupe

It is important that you wash the outside of the melon thoroughly before cutting, warn experts. If you do not do this, bacteria and dirt on the bowl could be transferred to the circular fruit with the knife.

The US Food & Drug Administration recommends Wash a cantaloupe under running water and use a peeling brush on the bowl. Wash a Kantaloupe until you are ready to cut them shortly before you are ready. Wash and camp could encourage mold and bacteria to grow.