Honeydew Melon

Honeydew, Melon, Fruit, Ripe, Muskmelon

“If honeydew is ripe, then it’s the king of all melons”. Lakeland Animal Removal are considered to be more’melony’ and tastier than cantaloupe watermelon or some other variety of melons. One of the most popular melons, belonging to the cucurbit (gourd) family, honeydew melon is most closely linked to casaba, Crenshaw, and winter melons. Honeydew melons are considered to have their roots near Iran (Persia) and/or West Africa. Although no specific data was recorded to gauge the produce of honeydew globally, the United States ranks third, behind China and Turkey in the produce of cantaloupe and honeydew assortment of melons. This same variety of fruit is also produced in southern France, where they call it by the name,’White Antibes’.

While the honeydew plant is quite similar to cantaloupe except for more round shape of the foliage, the fruits are distinctive. They are round to slightly oval; about 8 inches long, and are very smooth with no netting or ribs. Some soft hairs are present on the surface in early stages. Rind color is greenish white when immature, becoming somewhat creamy yellow when ripe. The flesh is light green, thick, juicy, sweet, and uniquely flavored. A specific range of honeydew also has orange flesh and salmon colored rind. Ripe honeydew is the sweetest of all melons.

Commercial varieties of honeydew haven’t done very well in the market, although the average per capita intake of honeydew melons has increased each decade since the 1960s. The greatest success with their culture has been with irrigation in semiarid regions of the country. The U.S. farm value of honeydew melons averaged $94 million during 2001-03. In this 3-year course, California produced 76 percent of the country’s honeydews, followed by Arizona and Texas.

A significant problem in the process of production of honeydew melons is of ripening and harvesting the fruit. Fruits of the majority of honeydew plants do not separate from the vine at maturity, as do muskmelons; so they must be clipped. The size, skin colour and smoothness of the rind will be the characteristics that are to be looked for in the fruit in order to judge its maturity. Gardeners should watch for the evolution of distinct blotches or streaks of yellow appearing on the creamy white surface as a sign for time to harvest. This should happen in 80-90 days from seeding to first fruit picking. It would be best to harvest honeydew melons just before their surface starts to crack and still waiting for the fruit to develop its full flavor. It’s important to understand that cutting the fruit in the vine in an earlier harvest in a more immature stage reduces the cracking problem, improving shelf life and appearance, but contributes to fruit with reduced sugar content and inferior flavor.

Whatever may be the issues with the proper harvesting, a mature juicy honeydew melon has a lot of added benefits. Honeydew melons are packed with vitamin C and are a good source of potassium. Consumption of honeydew melons can potentially reduce your chance of developing diabetes, heart disease, strokes and cancers. The honeydew melons are also a favorite scented candle due to its refreshing sweet scent and pleasant aroma. So, the next time you look out for a honeydew melon, do not just thump and shake to check its ripeness, as you would have done with a usual watermelon. Boost the eating quality of uncut melons by leaving them at room temperature for 2-4 days. After cut, eat the sweet and juicy honeydew melon within 2 days. That’s the way to enjoy a quick healthy honeydew snack!

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