All About Cantaloupe
Your complete guide to cantaloupe - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cantaloupe Last?
Storage times and freshness tips for cantaloupe in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Uncut, Room Temperature (to ripen)3-7 days (depending on ripeness)
Signs of Spoilage
Soft spots, especially around the stem end; strong, overly sweet or fermented smell; visible mold growth (often fuzzy white, green, or black); leaking liquid from the rind.
How to Check
Visually inspect the rind for dark, discolored, or mushy areas, and any signs of mold. Gently press the rind; it should feel firm but yield slightly when ripe. An overly soft or squishy feel indicates spoilage. Smell the melon; a very strong, alcoholic, or off-putting odor is a clear sign it's gone bad.
Storage Tips
If the cantaloupe is underripe, room temperature storage will help it ripen. Once ripe, it should be consumed or moved to the refrigerator to extend its shelf life. Avoid direct sunlight or very warm areas.
Frozen (chunks)6-12 months
Signs of Spoilage
Excessive freezer burn (dry, discolored, leathery spots on the surface); a strong, off-putting smell upon thawing; significant loss of flavor or an unpleasant taste; visible mold (unlikely if properly frozen, but possible if thawed and refrozen). Texture will be very soft or mushy upon thawing, which is normal.
How to Check
Visually check for freezer burn. While texture changes significantly (becomes very soft), the melon should still smell fresh and sweet when thawed, not sour or off. If in doubt, discard.
Storage Tips
Cantaloupe freezes well for use in smoothies, sorbets, or cooked dishes, but its texture becomes very soft and watery after thawing, making it unsuitable for fresh eating. Cut into desired chunks, spread in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container to prevent clumping and freezer burn.
Uncut, Refrigerator1-2 weeks (if ripe), 2-3 weeks (if slightly underripe)
Signs of Spoilage
Similar to room temperature spoilage but with slower progression: dull or shriveled skin, soft or bruised spots, dark discoloration, visible mold, a strong fermented or sour odor.
How to Check
Examine the rind for any changes in color, texture, or the appearance of mold. Feel for excessively soft or mushy areas. A sniff test will reveal any off-odors. While chilling slows spoilage, it doesn't stop it.
Storage Tips
Refrigeration significantly slows down the ripening and spoilage process. It's best to wash the exterior of the cantaloupe thoroughly before cutting, even if it has been refrigerated, to prevent transferring bacteria from the rind to the flesh.
Cut, Refrigerator3-5 days
Signs of Spoilage
Slimy or watery texture on the cut surfaces; discolored flesh (turning brownish, dull orange, or grayish); sour, fermented, or alcoholic smell; visible mold (often white, green, or black fuzz) on the flesh.
How to Check
Observe the cut surfaces closely for sliminess, discoloration, or mold. Smell the melon from a close distance; any sour, off, or excessively strong odor indicates spoilage. If it looks or smells questionable, do not taste.
Storage Tips
Always store cut cantaloupe in an airtight container to prevent drying out, absorbing odors from other foods, and to minimize exposure to bacteria. Ensure clean utensils and cutting boards are used when preparing. Discard immediately if any signs of spoilage are present, as cut melon is a higher risk for bacterial growth.