Freeze Watermelon

While watermelon does lose some of its natural texture after undergoing the freezing process, you can freeze pieces of watermelon very easily if you plan to use it for smoothies or similar recipes in the future. Here are a few different ways to do it.

Steps

Unsweetened Dry Pack

  1. Prepare the watermelon. Wash and dry the watermelon before cutting it. After cutting it into pieces that can be stored more readily, cut away the rind and remove any seeds you see.
    • Wash your hands with hot soap and water first to prevent any bacteria on your hands from contaminating the fruit.
  2. Rinse the fruit under running water. If necessary, use a clean vegetable brush to scrub away any dirt.
    • Pat dry with clean paper towels.
    • Cut the watermelon in lengthwise halves, then into quarters. From there, you can choose to cut the fruit into wedges, slices, cubes, or balls. Cubes and balls are the easiest to freeze.
    • If you did not do so as you were cutting the watermelon into pieces, cut off the rind and fish out any seeds with your fingers.
  3. Spread the watermelon pieces out on a baking sheet. Keep the pieces in a single, even layer and make sure that none of them are touching.[1]
    • To reduce the amount of cleaning up you might need to do, you could consider lining the baking sheet with parchment paper before placing the watermelon on it.
    • It is important that you do not allow the pieces to touch. If the pieces do touch during this initial freezing process, they might freeze together, making it harder to pack them now and to defrost them later.
  4. Freeze until firm. Place the baking sheet in the freezer for a few hours. When ready, the watermelon pieces should be frozen solid and no longer soft enough to press into with your fingers.
    • If you have difficulty removing the frozen watermelon from the baking sheet, you might need to use a sturdy spatula to help you. Usually, however, the heat from your hands will be enough to help free the pieces from the tray.
  5. Transfer the pieces to freezer-safe containers. Place the frozen watermelon into a large freezer-safe plastic bag or resealable plastic container. Leave at least 1/2 inch (1.25 cm) of empty headspace and label the container with the current date.
    • The headspace is vital because it provides the watermelon with ample room to expand as it freezes. Without the headspace, the container may break or open.
    • The container you use must be resistant to both moisture and vapor, and the material must be thick enough to protect the watermelon against other odors or flavors. Glass is not recommended since it is prone to breaking in extreme cold.
  6. Freeze until ready to use. Watermelon can usually be kept frozen for 8 to 12 months as long as the temperature remains at 0 degrees Fahrenheit (-18 degrees Celsius).
    • When you are ready to use the watermelon, let it thaw in the refrigerator before adding to dishes or otherwise consuming it. Thawed watermelon should be used within four days.

Sweetened Dry Pack

  1. Prepare the watermelon. Wash and dry the watermelon before cutting it. After cutting it into pieces that can be stored more readily, cut away the rind and remove any seeds you see.
    • Wash your hands with hot soap and water first to prevent any bacteria on your hands from contaminating the fruit.
  2. Rinse the fruit under running water. If necessary, use a clean vegetable brush to scrub away any dirt.
    • Pat dry with clean paper towels.
    • Cut the watermelon in lengthwise halves, then into quarters. From there, you can choose to cut the fruit into wedges, slices, cubes, or balls. Cubes and balls are the easiest to freeze.
    • If you did not do so as you were cutting the watermelon into pieces, cut off the rind and fish out any seeds with your fingers.
  3. Add sugar to the fruit. Transfer the watermelon to a bowl and sprinkle it with 1 lb (450 g) of white granulated sugar per 5 lbs (2250 g) of watermelon. Mix well with your hands or a mixing spoon to coat thoroughly.[2]
  4. Pack in freezer-safe containers. Transfer the coated watermelon into a freezer-safe plastic bag or plastic container, leaving 1/2 inch (1.25 cm) of empty headspace at the top of the container. Label the container with the current date.
    • The headspace is vital because it provides the watermelon with ample room to expand as it freezes. Without the headspace, the container may break or open.
    • The container you use must be resistant to both moisture and vapor, and the material must be thick enough to protect the watermelon against other odors or flavors. Glass is not recommended since it is prone to breaking in extreme cold.
  5. Freeze until ready to use. Place the watermelon in a freezer with the temperature kept at 0 degrees Fahrenheit (-18 degrees Celsius). When stored in these conditions, watermelon should be good for 8 to 12 months.
    • When you are ready to use the watermelon, let it thaw in the refrigerator before adding to dishes or otherwise consuming it. Thawed watermelon should be used within four days.

Syrup Pack

  1. Boil sugar and water in a small saucepan. Combine 4 cups (1 L) of water with 1 3/4 cup (440 ml) of white sugar in a saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar is fully dissolved.[3]
    • Alternatively, you could replace up to 2/5 cup (100 ml) of the sugar with equal parts corn syrup or mild honey.
    • Note that this is the best method to use if you want to preserve more of the natural texture of the watermelon.
  2. Let the syrup chill. Transfer the syrup into a refrigerator for 30 to 60 minutes, or until it becomes cool to the touch.
    • Hot syrup can actually cook the fruit, so at the very least, the syrup should already be at room temperature if not cooler before you add it to the watermelon.
  3. Prepare the watermelon. While the syrup chills, wash and dry the watermelon. Cut the melon into pieces that can be stored more readily, then cut away the rind and remove any seeds you see.
    • Wash your hands with hot soap and water first to prevent any bacteria on your hands from contaminating the fruit.
  4. Rinse the fruit under running water. If necessary, use a clean vegetable brush to scrub away any dirt.
    • Pat dry with clean paper towels.
    • Cut the watermelon in lengthwise halves, then into quarters. From there, you can choose to cut the fruit into wedges, slices, cubes, or balls. Cubes and balls are the easiest to freeze.
    • If you did not do so as you were cutting the watermelon into pieces, cut off the rind and fish out any seeds with your fingers.
  5. Combine a little syrup and the watermelon. Pour 1/2 cup (125 ml) syrup into a freezer-safe plastic container. Add the watermelon pieces, then add as much syrup as needed to keep the watermelon completely covered.
    • The container you use must be resistant to both moisture and vapor, and the material must be thick enough to protect the watermelon against other odors or flavors. Glass is not recommended since it is prone to breaking in extreme cold.
  6. Keep the watermelon submerged. Place a small piece of wax paper on top of the watermelon to help keep the pieces secure underneath the surface of the syrup.
    • Make sure that there is at least 1/2 inch (1.25 cm) of empty headspace at the top of the container when all is said and done. This headspace gives the contents of the container room to expand as they freeze, thereby preventing the container from cracking or opening under pressure.
    • Label the container with the current date before freezing it.
  7. Freeze until ready to use. Keep the watermelon stored in a freezer at 0 degrees Fahrenheit (-18 degrees Celsius) for up to 8 to 12 months.
    • When you are ready to use the watermelon, let it thaw in the refrigerator before adding to dishes or otherwise consuming it. Thawed watermelon should be used within four days.

Juice Pack

  1. Prepare the watermelon. Wash and dry the watermelon before cutting it. After cutting it into pieces that can be stored more readily, cut away the rind and remove any seeds you see.
    • Wash your hands with hot soap and water first to prevent any bacteria on your hands from contaminating the fruit.
  2. Rinse the fruit under running water. If necessary, use a clean vegetable brush to scrub away any dirt.
    • Pat dry with clean paper towels.
    • Cut the watermelon in lengthwise halves, then into quarters. From there, you can choose to cut the fruit into wedges, slices, cubes, or balls. Cubes and balls are the easiest to freeze.
    • If you did not do so as you were cutting the watermelon into pieces, cut off the rind and fish out any seeds with your fingers.
  3. Place the watermelon in a freezer-safe container. Pack the watermelon pieces into the container, leaving 1/2 inch (1.25 cm) of empty headspace at the top.
    • You should also label the container with the current date so that you'll know, in the future, how long the watermelon has been in your freezer.
    • The headspace is vital because it provides the watermelon with ample room to expand as it freezes. Without the headspace, the container may break or open.
    • The container you use must be resistant to both moisture and vapor, and the material must be thick enough to protect the watermelon against other odors or flavors. Glass is not recommended since it is prone to breaking in extreme cold.
  4. Cover with juice. Pour pineapple juice, orange juice, or ginger ale over the pieces, covering them completely.
    • Juice or liquid with both acid and a high sugar content are recommended over options that are less acidic, like apple juice, or liquids that lack sweetness, like vinegar.
  5. Keep submerged. Lay a piece of wax paper over the watermelon, keeping the pieces submerged under the surface of the juice.
  6. Freeze until ready to use. The watermelon can be stored for 8 to 12 months, on average, as long as the temperature remains at a maximum of 0 degrees Fahrenheit (-18 degrees Celsius).
    • When you are ready to use the watermelon, let it thaw in the refrigerator before adding to dishes or otherwise consuming it. Thawed watermelon should be used within four days.

Warnings

  • The freezing process can have a dramatic change on the texture of watermelon after you thaw it. As such, it is not recommended that you freeze watermelon if you intend to enjoy it raw and as is, but frozen watermelon works well for smoothies, drinks, and other recipes for which the pieces do not need to be whole.

Things You'll Need

  • Baking sheet
  • Mixing bowl
  • Freezer-safe bag or container
  • Serrated knife
  • Clean paper towels
  • Vegetable brush
  • Saucepan
  • Wax paper
  • Parchment paper (optional)
  • Spatula or mixing spoon (optional)

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Sources and Citations

  1. ↑ http://www.canyoufreezethis.com/can-you-freeze-watermelon/
  2. ↑ http://www.fromkarenskitchen.com/tips/freezing_watermelon.php
  3. ↑ http://www.pickyourown.org/freezing_cantaloupe.php

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