Ripe honeydew melon epitomizes the myriad adjectives that commonly come to mind around its name: luscious, juicy, flowery, sweet, perfumed.
There are two broad categories of edible melons: the muskmelon and the watermelon, each of which has numerous varieties. Like all members of the gourd family, melons grow on trailing vines. In general, muskmelons (Cucumis melo) have patterned rinds and thick, juicy flesh encasing a central cavity filled with pale, edible seeds.
Honeydew melon has a smooth, creamy white rind and meltingly soft, pale green flesh that fades to white when ripe. A perfectly ripe honeydew is considered the sweetest of all melons.
Why choose organic honeydew melon?
- Honeydew melon is #33 on the Environmental Working Group's “Shopper’s Guide to Pesticides,” a list of produce that carries the most pesticide residues when grown conventionally. Choosing organic melon makes sense — especially for children, whose growing bodies are so much more susceptible to environmental chemical exposures than adults’.
- At Earthbound Farm, we grow our organic melons without toxic synthetic pesticides and fertilizers, using sustainable farming methods that protect the environment and help keep pesticides out of our soil, air, water and food supply. Organic food is the healthiest choice for people and the planet — and if there’s any way to make honeydew taste even better, we think organic is it!
How to select and store honeydew melon
- Choosing a cantaloupe can be challenging. Muskmelons don’t get any sweeter once they’ve been picked, and sometimes they’re picked too soon to develop any flavor or aroma at all. The only indicator of a melon’s ripeness is the rind, but since melons differ from one variety to another, generalizations can be difficult.
- When selecting melons, look for melons that feel heavy for their size and have a pleasant, sweet, fruity aroma. If the melon was picked ripe, the stem (or stalk) end will have a clean, smooth indentation, known as a “full slip.” Gently press the stalk end with your thumb; if it gives to slight pressure, the melon is ready to eat. Avoid melons with cracked rinds, visible damage or very soft, spongy spots.
- If your melon isn’t ready to eat when you get it home, keep it uncut at room temperature for several days. Its flesh won’t get any sweeter, but it will become softer and juicier.
- Ripe melons should be refrigerated and ideally used within a day. Once cut, seal melons tightly in plastic wrap or place in an airtight container and refrigerate for up to 4 days.
Tips for using honeydew melon
- To serve your melon in slices, cut in half lengthwise, scoop out the seeds, and then cut the melon into long wedges.
- For a more decorative presentation, slip a flexible knife between the rind and the flesh of each wedge. Cut carefully to release the melon from the rind, but keep the flesh in place. Then, slice the fruit crosswise into 1-inch chunks. Push alternate chunks in opposite directions for a nice serrated effect.