Honeydew Melon Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucumis melo
Raw in fruit salads, yogurt, or in fruit platters.
Good-quality Honeydew melon will turn a creamy yellow color and the skin will have a slightly waxy feel when ripe.
They will be firm with a small amount of softness at the stem and will be fairly large - those weighing about 5 pounds have the best flavor.
Sometimes, the seeds of an especially juicy melon will rattle if the melon is shaken.
Avoid product that is too firm, too soft, has dark blemishes on the skin or is green-colored.
Uncut Honeydew melon can be kept at room temperature for two to four days or until ripe. Ripe Honeydews can be refrigerated for an additional 5 days.
Cut melons should be placed in a covered container and refrigerated for no more than three days. Keep in mind that Honeydws have a strong odor that will saturate other foods.
After picking melons will ripen but their sugar content does not increase much. At room temperature it takes up to four days for melons to ripen and get more juicy. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing frui
Honeydew melon is low in Sodium and Calories, and very low in Saturated Fat and Cholesterol. It's also a good source of Vitamin B6, Folate and Potassium, and a very good source of Vitamin C.
Wash honeydew in warm soapy water prior to cutting to eliminate impurities on the rind that could be transferred from the knife to the melon's flesh. Next, slice the Honeydew in half and remove the seeds and strings. Melons can be cut into halves, quarter
The Honeydew was revered as a sacred food by the ancient Egyptians. Napolean and Pope John Paul II both considered Honeydew melons their favorite fruit.
Honeydew is a cultivar group of muskmelon, Cucumis melo Inodorus group, which includes crenshaw, casaba, Persian, winter, and other mixed melons.
Honeydew is the American name for the cultivar White Antibes which has been grown for many years in southern France and Algeria.
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Peel the outer bark of sugar cane and eat out of hand or cut into fine strips.
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