The honeydew melon is muskmelon variety falling under the honeydew cultivator group, Cucumis melo inodorus. Winter melons are called such because they ripen slowly and are not ready to eat until late fall. The honeydew melon AKA Balian or Wallace melon, like other winter melons, is hardy and has a long shelf-life, which contributes highly to its commercial value and success. In America it is one of the most commercially successful winter melons on the market today, this is due largley in part to its exceptionally sweet flesh that can reach up to sixteen degrees on the Brix refractometer reading.

Perhaps the most well-known of winter melons, the honeydew has a smooth, firm pale cornflower colored skin that encases sweet, pale green flesh. Round to oval and somewhat larger than a cantaloupe, this melon's skin turns from green to white to yellow as it matures. As the honeydew ripens, its skin transforms from very hard and smooth to a velvety texture and often develops a slight stickiness. If the blossom end yields to gentle pressure, the melon is ready to eat. Honeydew melons range in weight from four to eight pounds. Once a honeydew melon is picked, it can no longer get any sweeter. When it is harvested determines how sweet the melon is. Vine-ripened melons picked at their peak maturity will have the best flavor and highest sugar content.

Serving Ideas

Honeydew melons are most often used in fresh preparations such as fruit salads or cold soups. Pureed it can be added to sauces, smoothies, cocktails and syrups. The sweet flavor of the honeydew melon will complement breakfast and dessert preparations. Honeydew pairs well with lime, mint, basil, sweet cream, cottage cheese, fruity olive oil and fresh berries. Substitute honeydew for any green-fleshed melon in recipes. Store unripe melons at room temperature. Refrigerate ripe melons in a plastic bag for two to three days. Once cut, cover and keep refrigerated.

Ethnic/Cultural Info

In France the honeydew melon was originally known as Melon d'Antibes Blanc d'Hiver or White Antibes Winter melon.

Geography/History

The honeydew melon is the American name for the White Antibes cultivar that was primarily cultivated in southern France and Algeria as early as the late fifteenth century. In 1911 in New York a White Antibes melon was served in a dish at a restaurant and a guest that evening found the melon to be to exceptional that he saved a seed and sent it to the plant breeder John E. Gauger in Colorado to grow. In 1915 the USDA identified the melon as White Antibes and the melon was renamed honeydew. Like many variates of melon the honeydew plants thrive in a hot dry climate.

Seasons/Availability

Honeydew melons are available year round.