An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • 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.

  • How to Use Honeydew 
    Although delicious in fruit salads, you can also puree honeydew and serve it as a chilled fruit soup.

    —Melinda Page

    Real Simple Honeydew Recipes:

    See all Honeydew recipes »

What's your favorite honeydew recipe?

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