Honeydew Melon

The sweetest of the melons, the honeydew produces a mouth watering reaction for just about anyone who comes into contact with its beautiful musky scent and exquisite, pale green, juicy, honeyed flesh.  The fruit is round in shape, medium in size – ranging from 4 to  8 pounds – and is a beautiful creamy yellow color when ripe.

When in season: 
spring
late-spring
early-summer
summer
early-fall
How to select: 

The skin of a honeydew will turn from green, to creamy white, to creamy yellow as it ripens.  Avoid the green ones because they may have been picked too early.  Buy a whitish colored one and allow it to ripen a couple of days before you eat.  The honeydew should give slightly to pressure at the flowering end, and it should have a pleasant, musky melon fragrance emitting from it.  It should also feel heavy for its size.

How to eat: 

Cut the melon in half, scoop out the inedible seeds, scoop out the flesh with a spoon and eat.  The skin of the melon acts as its own little bowl for the flesh.  You can also cut away the skin and cube the flesh. 

The melon can be added to a fruit salad.  However, melons are best eaten only with other melons to avoid digestive difficulties.  So if you decide to combine, make it a melon fruit salad.

Native to: 

Persia

History: 

Originating in Persia, the honeydew has been cultivated in the region since 2400 BCE.  It was introduced into Europe in the 15th or 16th century.

Comments: 
  • Of all the melons, the honeydew takes the longest to ripen.
  • Of all the melons, the honeydew is the sweetest.
Serving Size: 
One Melon 7" Diameter
Nutritional Highlights: 

A rich source of Folic Acid, Potassium and Vitamin B6

Caloric Ratio %
Carbs: 
92
Proteins: 
5
Fats: 
3