Cantaloupes can usually be stored in the refrigerator for 1-2 weeks before going bad. The exact shelf life depends on a few factors like ripeness level and storage conditions. Here is a quick overview of how long cantaloupe lasts in the fridge:
Quick Answer
An uncut, ripe cantaloupe will normally last 5-14 days in the refrigerator. Whole, unripe cantaloupes can be stored in the fridge for 2-3 weeks. Once cut, cantaloupe should be eaten within 3-5 days and kept refrigerated.
How Long Do Whole Cantaloupes Last in the Fridge?
The shelf life of whole cantaloupes depends largely on the ripeness level when refrigerated:
- Unripe Cantaloupe – 2-3 weeks
- Ripe Cantaloupe – 1-2 weeks
- Overripe Cantaloupe – 5-7 days
Ripe cantaloupes have a sweet aroma and give slightly when pressed. Overripe melons will be very soft with an intense fruity smell. An unripe melon will be hard and lack fragrance.
Maximizing Freshness
To extend the shelf life of whole cantaloupes, follow these tips:
- Choose cantaloupes that are harvested close to full ripeness. They will taste better and last longer.
- Avoid melons with cuts, cracks or soft spots which indicate rot.
- Store melons alone and not stacked on top of each other to prevent bruising.
- Place cantaloupes in a perforated plastic bag in the fridge to optimize humidity.
- Keep fridge temperature at 40°F or below.
How Long Does Cut Cantaloupe Last in the Fridge?
Once cantaloupe is cut, it will only last for 3-5 days in the refrigerator.
Cut melon flesh is exposed to air, light and bacteria which dramatically reduces its shelf life compared to a whole cantaloupe. Make sure cut melons are tightly wrapped or stored in an airtight container.
Signs of Spoilage
Look for these signs that indicate your cut cantaloupe has spoiled:
- Moldy spots or slimy surface
- Brown or gray bruising
- Strong sour smell
- Excessive juice in the packaging
- Soft, mushy texture
Discard cut cantaloupe at the first signs of spoilage. Don’t risk eating spoiled melon.
How to Store Cantaloupe Properly
Follow these storage guidelines to get the longest shelf life out of your cantaloupe:
Whole Melons
- Leave uncut in its original form. Don’t slice until ready to eat.
- Rinse thick outer rind under cool water. Dry skin with a paper towel.
- Place melon in a plastic bag with holes or an airtight container.
- Refrigerate melons alone. Don’t stack them.
- Store for 1-2 weeks in the main refrigerator compartment.
Cut Melon
- Cut into slices, cubes or balls. Discard rind, seeds and strings.
- Place cut melon into an airtight container or wrap tightly in plastic wrap.
- Store in the fridge for 3-5 days maximum.
- Keep cut cantaloupe in coldest part of the refrigerator (bottom shelf).
- Avoid storing cut melons at room temperature more than 2 hours.
What If My Cantaloupe Has Gone Bad?
Don’t take risks by tasting questionable cantaloupe. Discard any melons that show signs of spoilage.
Look for these indications that cantaloupe has gone bad:
- Strong fruity odor, soft spots or juice stains around melon
- Fuzzy, white mold growing on rind or cut fruit
- Wrinkled, cracked or darkened rind
- Dents, bruises or sunken areas on outer skin
Rotten cantaloupe should be discarded in a sealed bag to contain the smell. Make sure to wash hands, utensils and surfaces exposed to bad melon to prevent bacteria spread.
Can You Freeze Cantaloupe?
Freezing extends the shelf life of cantaloupe for 6-12 months past the normal 1-2 week refrigerator time frame. Frozen melon will be best suited for cooking versus eating raw.
Follow these steps to successfully freeze cantaloupe:
- Wash the rind thoroughly under cool water.
- Cut melon into 1-2 inch pieces or slices. Remove rind and seeds.
- Spread pieces in a single layer on a parchment paper lined baking sheet.
- Freeze cut melon uncovered for 2-3 hours until solidly frozen.
- Transfer frozen pieces to an airtight freezer bag or container.
- Press out excess air and seal bag.
- Label package with contents and date.
- Freeze for up to 1 year at 0°F or below.
To use frozen cantaloupe, thaw pieces in the refrigerator overnight. Use thawed melon in smoothies, fruit salads or cooking recipes.
How to Tell If Cantaloupe Is Bad
Here are reliable ways to determine if your cantaloupe has gone rotten and needs to be thrown out:
Smell Test
A fresh cantaloupe should have a sweet, mellow fragrance. Discard melons that smell sour or overly fruity which indicates overripeness.
Press Test
Apply light pressure on the rind. Cantaloupe should give slightly but not feel overly soft. Discard if severely soft or mushy spots are detected.
Visual Inspection
Look for sunken soft areas, wrinkles, juice stains, mold and excessive bruising or cracks. Melons displaying these traits should be discarded.
Expiration Date
The “best by” or sell-by date printed on cantaloupe stickers offers a general guideline. Discard melons more than 1-2 weeks past the date code.
Tips to Ripen Cantaloupe Faster
Follow these tips if your cantaloupe was harvested early and needs help softening:
- Sunshine – Place melons in direct sunlight for 1-2 days to accelerate ripening.
- Paper Bag – Store cantaloupe in a sealed paper bag at room temp to trap ethylene gas.
- Fruit Bowl – Group melons together to increase ethylene exposure.
- Warmth – Keep melons around 70°F but not above 75°F while ripening.
- Time – Allow 3-7 days at room temp for optimal softening.
Refrigerate promptly once cantaloupes reach desired ripeness and enjoy within 3-5 days.
How to Pick a Perfect Cantaloupe
Selecting cantaloupes at their optimal ripeness results in the best flavor and storage life. Here’s how to pick a perfect melon:
Look for…
- Unblemished rind free of soft spots and cracks
- Creamy yellow or tan underlying skin color
- Thick webbing over rind – indicates ripeness
- Slightly rounded stem end – ripe melons detach easily
- Sweet, mild aroma from the stem scar
Avoid…
- Pale yellow skin or green stem cavity – underripe
- Cracked or bruised rind – damaged
- Water-soaked spots – overripe
- Intense fruity smell – overripe
- Very soft to the touch – overripe
Nutrition Facts
Cantaloupe is low calorie and packs a nutritious punch. One cup diced provides:
- Calories: 54
- Fat: 0.2g
- Carbs: 13g
- Protein: 1g
- Fiber: 1.4g
- Potassium: 473mg
- Vitamin A: 120% DV
- Vitamin C: 108% DV
This orange melon is high in immunity boosting antioxidants like vitamin A, vitamin C and beta-carotene. It’s also a good source of potassium, copper and B vitamins.
Uses for Cantaloupe
Cantaloupe is a versatile fruit that can be used in the following ways:
Raw
- Breakfast – Add to yogurt, oatmeal or cottage cheese
- Smoothies – Blend into fruit smoothie drinks
- Fruit Salad – Mix into fresh summer fruit salads
- Snack – Enjoy raw melon slices or cubes on their own
Cooked
- Oatmeal – Mix into hot oatmeal
- Soup – Purée into chilled cantaloupe soup
- Salsa – Use in fresh homemade salsa
- Jam – Cook into cantaloupe jam
Common Questions
Can you freeze cantaloupe?
Yes, cantaloupe can be successfully frozen either in pieces or pureed into smoothie packs. Cut melons into cubes or slices, spread in a single layer on a tray and freeze solidly. Transfer to bags and freeze up to 12 months. Thaw overnight in the fridge before using.
How do you keep cut cantaloupe from going bad?
To extend the shelf life of cut cantaloupe, store pieces or slices in an airtight container instead of plastic wrap. Keep cut melon refrigerated at all times for no longer than 3-5 days. The cold temperature slows bacterial growth while an airtight container prevents drying out.
Can you eat cantaloupe cold?
Yes, cantaloupe tastes delicious served chilled. Store whole melons in the refrigerator until ready to slice and eat. Refrigerate cut pieces in an airtight container up to 5 days maximum. Enjoy cold cantaloupe by itself or added to smoothies, salads and yogurt.
How do you revive old cantaloupe?
It’s best to discard overly ripe cantaloupe that has poor flavor quality. You can attempt to revive slightly older melon by pureeing into a smoothie with other fruits and yogurt. The other ingredients may help mask the flavor of older cantaloupe. Always inspect carefully and discard any moldy, mushy melons.
Conclusion
With proper storage, ripe cantaloupes can be enjoyed for up to 2 weeks when kept refrigerated whole. Once cut, melon pieces should be eaten within 3-5 days. Signs of spoilage include mold, soft spots, juice stains and a vinegar-like odor. Discard any cantaloupe that has gone bad. For maximum freshness, store melons loose in the fridge and cut only right before eating.
