Compressed Cantaloupe Experimentation

So after our trip to Aviary and having that amazing compressed cantaloupe I thought it would be fun to try it myself.  I haven’t had the opportunity to really play with our vacuum sealer so I got a little crazy with the ideas.


Food fact if you’re wondering why I’m doing this.   By drawing out the air you force the cell structure closer and the result is a denser, meaty, super flavorful piece of cantaloupe.  You can also do this by freezing and thawing your cantaloupe but that’s not really as fun as a vacuum sealer.  Also because of the cell structure change your able to play with the piece of cantaloupe without breaking it 🙂 Hellloooooo flexiloupe!  You can even wring the water out of it without breaking it, but i think that’s only if you use the SUPER DUPER vacuum sealers.

Top to Bottom:

Honey Ginger White Balsamic, Honey Sirracha, Dr. Pepper (because I thought why not?)

Compressed cantaloupe

Top to Bottom:

Red Peppercorn/Garlic/Olive Oil, Plain, Jalapeno/Lime/Rum,


I think on the first round after 2 hours of sitting I may drain and reseal since they don’t seem as tight as the others.  I’ll let you know how it turns out tomorrow.


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