Little is known about the origin of honeydew. The word honeydew is derived from the French variety, White Antibes, which was cultivated in Southern France and Algeria.
Honeydew should have a soft, velvety texture to indicate maturity and should be heavy for their size; overripe honeydew can have a bitter flavor. The rind should have a creamy white to yellow color, indicating ripeness.
Honeydew is traditionally served at breakfast, but it can also be served as a snack or garnish.
Raw preparation
Wash the honeydew before cutting as you would any fruit because bacteria can reside on the rind. Cut the honeydew in half and scoop out the seeds. The rest of the rind can then be removed and the honeydew cut into slices or cubes.
Honeydew can be cut and served alone or tossed with other melons and fruits and made into a fruit salad. They can be used as a breakfast plate garnish or used in conjunction with other cold desserts. It can also be pureed and made into a cold soup or used in smoothies.
Cooking
Honeydew is not often cooked, but like other melons, it can be added in the last stages of a meal and cooked lightly.
Baking
Honeydew’s main uses are as a raw fruit. It can be used in baking, but is rarely used in that way.
Freezing
Honeydew can be frozen by slicing the fruit into cubes or slices and freezing it on a cookie sheet. Transfer to freezer bags for long-term storage. Honeydew can also be frozen with sugar or syrup.
1 melon (4 lbs.) = 4 cups diced
Honeydew melons typically need to be ripened at home for a day or two after purchase. They should be kept at room temperature but can be placed in a warmer area to help with ripening. The rind of the honeydew melon should be cleaned with potable water before being cut and all utensils and cleaning surfaces should be cleaned and separated from other food items. These precautions help prevent food borne illness.
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These grades are not mandatory. Shippers instead must adhere to minimum state standards for sugar content.
