Honeydew Melon
(Scientific Name: Cucumis Melo)Selection Information
Usage: Raw in fruit salads or in fruit platters.
Selection: Good-quality Honeydew melons will turn a creamy yellow color and the skin will have a slightly waxy feel when ripe. They will be firm with a small amount of softness at the stem and will be fairly large - those weighing about 5 pounds have the best flavor. Sometimes, the seeds of an especially juicy melon will rattle if the melon is shaken.
Avoid: Avoid product that is too firm, too soft, has dark blemishes on the skin or is green-colored.
Seasonal Information
Available May through October from California, Arizona and Texas.
Mexico supplies product during the winter months.
Honeydew Melon Nutritional Information
|
|
||||||||||||||||||||||||||||||||
Honeydew melons are low in Sodium, and very low in Saturated Fat and Cholesterol. Honeydews are a good source of Vitamin B6, Folate and Potassium, and a very good source of Vitamin C.
Honeydew Melon Tips & Trivia
- Honeydew is a cultivar group of muskmelon, Cucumis melo Inodorus group, which includes crenshaw, casaba, Persian, winter, and other mixed melons.
- Honeydew is the American name for the cultivar White Antibes which has been grown for many years in southern France and Algeria.
- The name casaba comes from the Turkish city Kasaba.
Suggested Reading About Melons on Amazon.com:
- Melons for the Passionate Grower
- A Tale of Two Melons: Emperor And Subject in Ming China
- Cucumbers, Melons & Gourds From Seed To Supper
