Honeydew Melon

Look for a honeydew that:

• Feels heavy in the hand for its size
• Has a creamy white or yellow rind with a dull appearance, and may have yellow spots or “freckles”
• Feels sticky and has a very fine veining when touched (the veining should not be visible to the eye)
• Smells sweet and gives slightly to pressure at the stem spot
• Rattles a bit when shaken, indicating the seeds are slightly loose

A heavy feel to the melon means it is probably juicy. A dull appearance indicates the melon has matured on the vine and is likely to be sweet. The remaining criteria indicate the melon is probably fresh and ripe.

As long as it does not have mold, cuts, bruising, or other evidence of spoilage, a honeydew does not need to perfectly meet all the criteria above to be edible. The closer it is to meeting these guidelines, however, the higher its quality should be.

Notes

Honeydew melons will continue to ripen after harvest. They are in season from May to October, but the peak season runs from late summer and into October.

Allow about one cup of cut melon per person served.

After you get your honeydew home

Use fresh ripe honeydew within five days. If the honeydew is not fully ripe, leave the uncut melon at room temperature until it is ripe. Fresh ripe honeydew is best served at room temperature. Wash the rind in soapy water before cutting. Once it has been cut, the melon should be covered or placed in a bag, refrigerated, and used within three days.

To freeze honeydew, cut into balls, chunks, or slices without the peel. Freeze these pieces on a parchment-lined tray, then place them in airtight containers or heavy duty freezer bags from which all air has been removed. Frozen honeydew is best served while still frosty, otherwise it may be mushy, so you only need to thaw it partially in the refrigerator before serving. For best quality, use frozen honeydew within ten months.