Harvest of the Month: Honeydew Melon

Smooth and creamy on the outside, and crisp and sweet on the inside, honeydew melons are rich sources of natural sugar. Best of all? While they are wonderful when used in recipes, they can be eaten alone and fresh from the vine as a side dish, snack, or quick pick-me-up. Here are some honeydew facts to savor as you slice up your next melon:

  • Honeydews are thought to have originated in West Africa, and they’ve been cultivated for about 4,000 years.
  • Christopher Columbus brought honeydew melon seeds to the Americas.
  • The top nations for honeydew melon production are China, Turkey, and the U.S.
  • The top U.S. states for honeydew melon production are California, Arizona, Texas, Georgia, and Indiana.
  • Honeydew melons are members of the gourd family, along with cucumbers.
  • Honeydew melons are also known as “temptation melons.”

How to Select a Honeydew Melon. When choosing a honeydew melon, look for a smooth, waxy-looking rind that has subtle ridges to the touch. If the exterior is shiny or green, keep looking as it’s not quite ripe. A ready-to-eat honeydew also will have a nice aroma at the stem end, a buttery color and a heavy feel for its size. Be aware that a ripe melon will continue to ripen after harvesting, while an under-ripe one will not.

How to Store Honeydew Melon. Refrigerate your honeydew melon before slicing, and place slices in a resealable bag or container to keep them moist.

Click the link below for the recipe for Honeydew Cucumber Summer Salad!


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