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Honeydew
Would you believe that melons, squash, and cucumbers are all members of the same botanical family? Well,
they are, and as members of the Cucurbitaceae, or gourd family, they all grow on vines. Melons, except
for watermelons, resemble winter squash with a thick flesh and a central seed filled cavity. Watermelons
are more like cucumbers with seeds dispersed in a radial pattern throughout the fleshy interior. Melons
are classified as fruits, while squash is classified as a vegetable.
The honeydew is thought to have originated in Persia, and was also prized by the Egyptians. Today,
California, Arizona, and Texas provide most of the honeydew eaten in the United States, with imports
from Central America, New Zealand, and Chile filling in any seasonal gaps.
Selection & Storage
Good quality honeydew melons have a creamy yellow color with pastel green flesh. You sometimes see
another variety with an orange flesh and a salmon-colored rind. When fully ripe, the skin will have a
slightly waxy feel, and they will have a sweeter taste than any other melon. They will be firm with a
small amount of softness at the stem end and should be heavy for their size. Those weighing about 5
pounds will have the best flavor. Sometimes the seeds of a juicy melon will rattle if the melon is
shaken which means it is overripe. Avoid melons that are too firm, too soft, have dark blemishes on
the skin or are green-colored. Another good rule of thumb for picking a ripe melon is if it smells
good, it will probably taste good.
Refrigerate melons only if they become too ripe or have been cut. Whole ripe or cut melons should be
stored at between 40° F and 45° F. A whole ripe melon will last in the refrigerator about three days.
To keep a cut melon moist, leave the seeds inside the fruit until you're ready to eat it. Cut melons
should be tightly wrapped, and always taste better if they are brought to room temperature prior to
eating. In general, melons don't freeze well.
Preparation
It is suggested that you wash melons thoroughly before slicing to remove any potential bacteria. The
easiest way to enjoy a melon is to cut it in half or quarters (depending on the size), remove the seeds
in the portion you plan to eat, then scoop out the flesh with a teaspoon.
To cube a melon, take a melon that has been quartered lengthwise and slice off the usable fruit from the
rind with a sharp knife, then cube as desired. Another method is to slice off the rind with a sharp
chef's knife and then slice lengthwise (to the desired width), and cut crosswise into cubes. This
method works best when you have a lot of melon cubes to do. Melon balls can be scooped right from the
melon half without removing the rind. Melon ballers come in various sizes and are handy not just for
melons but for other fruits as well.
If you discover a melon is not quite ripe after you've cut it open, it can be rescued with some orange
or melon liqueur, orange or other citrus juice,
a little sugar, and maybe some minced candied ginger
for added flavor.
Overripe melon can be used for cold melon soup or a smoothie with some yogurt, honey, and
orange juice.
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