-Cut a cantaloupe or watermelon into 1 inch chunks.

-Place the cantaloupe pieces on a lined baking tray (use parchment, plastic wrap, or wax paper).

-Place the tray into the freezer to quick freeze the cantaloupe.

-After pieces freeze solid, pack them into freezer bags or containers.

-To remove air from bags, try using a straw or vacuum sealer.

-Frozen cantaloupe is a terrific addition to iced teas or mineral water and creates flavorful smoothies and sorbet. You can also blend it to create traditional or virgin daiquiris or margaritas.

-For best quality, eat frozen cantaloupe and watermelon within 9 to 12 months.