Honeydew is a variety of muskmelon, considered the sweetest of all melons. They’re also called winter melons because they’re harvested late in the season, peaking during late summer, fall and winter, though honeydew is available almost the whole year round. Most of our U.S. honeydews come from Arizona, Texas or California with imported melons from Mexico taking up the slack during winter months.

Where did Honeydew originally come from?

No one is exactly sure the origin of honeydew but Persia is named the likely humble beginnings for this succulent melon. Columbus carried honeydew seeds to America and now it’s one of our favorite melons behind watermelon and cantaloupe.

How To Pick A Honeydew Melon:

Things you want to look for when picking out a perfectly ripe melon are no bruises, soft areas or cracks. Don’t bother shaking or hitting it, that won’t tell you anything. Sniff the stem end (which should be somewhat smooth): if you can smell it, then it’s ripe. Also, a ripe melon should be somewhat firm, if it’s a little soft that’s ok but if it’s very soft, put it back, it’s overripe.

Honeydew Nutrition:

Like other melons, honeydews contain a large amount of water and are happily quite low in calories. Additionally, they’re fat-free and cholesterol free. They’re also a great source of Vitamin C and potassium.

How To Store Honeydew Melon:

You can refrigerate cut honeydew in a covered container for up to three days. Make sure to keep it covered though, as the smell can mix with other foods thanks to its wonderful aromatic properties.

Want to keep that sweet taste of summer with you all year? No problem, you can easily freeze honeydew. Just slice it up, freeze it on a cookie sheet and place in freezer baggies. You can also add syrup or sugar if you like.

Some Honeydew Serving Suggestions:

Before cutting into it, it’s best to wash your melon with soap and water because honeydew is grown on the ground and can make contact with fertilizer and other contaminants you don’t want to ingest.

Serve it barely chilled. If it’s been stored in the refrigerator, remove it from the fridge 15-20 minutes before serving. You can put it in a fruit salad, whip it up into a frothy cool summer drink or drizzle lemon on top to add tang to the melon’s natural sweetness. A clever serving idea is to use a half-cut melon as a serving bowl, perfect for yogurt, cottage cheese or even ice cream if you’re feeling mildly decadent.