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A member of the muskmelon family, honeydew was prized by ancient Egyptians thousands of years ago. Honey-sweet with very tender flesh when completely ripe. [www.QinSen.com]
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Varieties: [www.QinSen.com]
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Green-Flesh [www.QinSen.com]
The slightly oval honeydew is distinguished by a smooth, creamy-yellow rind and pale green flesh that's extraordinarily juicy and sweet. [www.QinSen.com]
Orange-Flesh [www.QinSen.com]
The color, taste and texture of the flesh resembles cantaloupe more than honeydew. When the melon is ripe, the rind turns from white to light salmon pink.
Selection:
Green-Flesh Honeydew -- Look for cream-colored rind and sweet aroma.
Orange-Flesh Honeydew -- Look for light salmon-colored rind.

Storage:
Keep uncut melons at room temperature until fully ripe, then refrigerate up to 5 days. Refrigerate cut up melon in a covered container up to 3 days.

Uses & Preparation:

Great as is for snacks.
In fruit salads.
In cold fruit soups.
As an edible garnish.
Honeydew seems to take longer than most melons to ripen. When fully ripe, the flesh turns from green to white, is exceptionally juicy and has a melt-in-your-mouth texture.
Make melon boats -- scoop out melon balls then refill shell.
For appetizers, wrap melon wedges or cubes with thinly sliced prosciutto ham.
Season melon with lemon or lime juice or cayenne pepper.
For dessert, serve melon with vanilla ice cream. Drizzle melon cubes with hazelnut or orange-flavor liqueur.
Availability:
Mostly year-round.

Nutrition Information:

Fat and cholesterol free.
Low sodium.
High in vitamin C.