The Honeydew is round to oval and somewhat larger than the typical cantaloupe, ranging from 4 to 8 pounds. It has a smooth firm outer rind that turns from green to whitish yellow as it matures, transforming from very hard and smooth to almost velvety with a slight stickiness. The crisp yet juicy flesh is medium to pale green with the deepest shade occurring just below the skin. If the blossom end yields to gentle pressure, the melon is ready to eat. Once a Honeydew melon is picked, it may soften but can no longer get any sweeter. Vine-ripened melons picked at their peak maturity will have the best flavor and highest sugar content.
Honeydew melons are a good source of vitamins C and B6 as well as potassium and fiber.
Honeydew melons are most often used in fresh preparations such as fruit salads or cold soups. The pureed flesh 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. Store unripe melons at room temperature. Refrigerate ripe melons in a plastic bag for two to three days. Once cut, cover and keep refrigerated.