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

Freezing is considered one of the healthiest ways to preserve fruits, berries and vegetables for the winter. Considering its watery flesh, is it possible to freeze a melon and what will come of it? In this article, we will talk about methods to preserve the structure, taste and health benefits of sun fruits.

Can melon be frozen

There is an opinion that melon is not the most suitable product for freezing. Oftentimes, bad experiences stem from technology disruption. Knowledge of the nuances of product selection and preparation allowspreserve vitamins and make a delicious preparation for the winter.

What happens to the composition and taste

The chemical composition of the melon remains unchanged when frozen, which cannot be said about the structure of the pulp. Fruits are 90% water. During slow freezing, the liquid turns into crystals, which break the fibers. That is why, after thawing, the initially dense pieces turn into porridge. To prevent this from happening, culinary experts advise, if possible, to use dry ice or immediately give the pulp the consistency of 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 choose and prepare fruits

Recommendations for choosing a melon for freezing:

1. If you want to keep the food intact, look for ripe fruits with firm flesh.
2. The best varieties are Cantalupa, Kolkhoznitsa, Torpedo, Persian.
3. Examine the skin for any rot, dents or cracks.
4. A strong aroma indicates that you are holding a fully ripe fruit.
5. The tail should be dry, and the sound when tapped should be muffled.

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 fibrous portion and seeds with a spoon or knife.
4. Divide into wedges and peel off 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 melons 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.

In pieces

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

The kitchen board is covered with cling film, the pieces are laid out and sent to the freezer. Freezing time depends on the capabilities of the freezer. At a temperature of -5 ° C, the product will be ready in at least 24 hours. At -18 ° С 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. Pour the prepared pieces 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 boiled with water and sugar. Products are taken in equal proportions. For example, 500 ml of water requires 500 g of granulated sugar. The pieces are put into a container and poured over with chilled syrup. Water can be substituted with watermelon, peach, or orange juice.

Powdered sugar

One of the variations of the classic method. Cut the pulp into slices and roll each in powdered sugar. The plastic container is lined with foil and the workpiece is laid out in layers, additionally sprinkling with powder.

Puree

Sometimes overripe or too watery melon comes across. Mashed potatoes are prepared from such fruits and frozen for the winter. The prepared pulp is punctured with an immersion 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 aromatic melon. We suggest taking note of the traditional recipe with a minimum of ingredients:

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

Preparation:

1. A saucepan with water is placed on low heat, sugar is added and syrup is prepared, stirring constantly with a silicone or wooden spatula. Boil for 5 minutes and cool to room temperature. To speed up the process, the saucepan is placed in a container with ice water.
2. The fruit is cut into slices, chopped in a blender at high speed, citrus juice and syrup are poured in.
3. The mass is laid out in a deep container and placed in the freezer. Every half hour, the sorbet is stirred, breaking the crystals, and so 2-3 times. At the end, the mass is punctured with an immersion blender to obtain an airy and uniform 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 melts a little and it is easier to put it in the bowls.

Features of freezing

General rules:

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

How much to store

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

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

Reviews

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

Anastasia, Belgorod: “I love fresh melon and always try to eat my fill when the season comes. The pulp began to freeze 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 great lack of vitamins and affordable fruits, so I freeze everything I can for future use, including melon. Our family loves her even more than watermelon. Using a small ice cream spoon, I cut out the balls, put them on a tray and freeze them. Then I pack it in bags and store it in the freezer. "

Inna, Bryansk: “In the summer season I often cook sorbet from melon. Sometimes not too sweet fruits come across, and the hand does not rise to throw it 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. "

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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 mashed potatoes 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 blank is added to various desserts, cereals and drinks.