Exceedingly juicy and sweet, honeydews have a slightly oval, football shape and apple-green flesh that’s high in vitamins
A and C.
Season: Year-round; peak July through September.
How to Choose Honeydew
Look for a creamy whitish to light yellow rind that feels slightly velvety or wrinkled to the touch. Melons should be heavy for their size and free of any cracks, soft spots, or mold. Pass up those with green rinds, which indicate that they were picked too soon. When perfectly ripe, the rind should turn a creamy yellow and feel slightly sticky; the stem end should give slightly when pressed.
How to Store Honeydew
Whitish melons can be ripened on a countertop at room temperature. Once they turn yellow, refrigerate in a plastic bag for up to 5 days. Tightly cover the surfaces of cut melons with plastic and refrigerate for up to 3 days; cubes should be chilled in an airtight container and eaten as soon as possible.
How to Prepare Honeydew
Always wash the rind before cutting. Cut into wedges, remove the seeds, and eat the flesh with a spoon. To cube, slice off the top and bottom ends so that the melon sits flat on a cutting board. Then cut away the rind from top to bottom, following the shape of the fruit. Halve the melon, remove the seeds, and cut into cubes.
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.