Honeydew

Honeydew can sometimes taste like cucumbers. How disappointing. But then there’s peak season, vine-ripened California Honeydew during August and September.

Throughout much of the year, the search for really flavorful and sweet Honeydew Melons can be a crapshoot, yet right now through late September it will actually be difficult to find one that isn’t delectable! The late summer crop of Honeydew from longtime melon growers in California’s central valley.

I typically eat more Honeydew during late summer than probably the rest of the year combined. Why? Because this is how Honeydew is supposed to taste! Sweet, juicy light green flesh that leaves a honeysuckle-floral flavor on your tongue – good enough to eat by itself as dessert! Honeydew are ideal for adding to fruit salads, serving with thinly sliced cured meats like prosciutto, for flavoring “spa water” and for adding to smoothies.

Honeydew are ideal for adding to fruit salads, serving with thinly sliced cured meats like prosciutto, for flavoring “spa water” and for adding to smoothies.

Honeydew Tips

  • Ripe, late summer Honeydew will have a waxy feel to the shell, and really good ones begin to emit a tropical aroma as they ripen and soften at room temperature.
  • Whole Honeydew melons do not need to be refrigerated until cut.
  • The fruit this time of year is ready to cut right away, but tastes even sweeter when they give just slightly when firmly squeezed.