History
Many melons originated in the Middle East, the first being cultivated more than 4,000 years ago. Melon seeds were brought to the United States by Columbus and then cultivated by Spanish explorers in California.
Facts
Melons are in the same gourd family as squashes and cucumbers. Yet, squashes are known as vegetables and melons are known as fruits. There are many different melon varieties. Honeydew melon is the third most popular melon, after the watermelon and cantaloupe. Honeydews have a smooth, white rind and do not have a musky odor like cantaloupe. When ripe, the flesh is pale green. Honeydews are the sweetest of all melons and average five to six pounds in weight.
When selecting honeydew melons, look for ones without cracks, soft spots, or dark bruises. They should have a clean, smooth break at the stem and when mature, most melons have a fruity fragrance. Cut-up honeydew melon can be kept in a covered container in the refrigerator for up to 3 days. Cut-up melons are aromatic and their smell will penetrate other foods so keeping them covered is important. Before cutting a honeydew melon, wash it in warm soapy water to remove any impurities on the rind that might be carried from the knife blade to the flesh. Cut the honeydew melon in half and scoop out the seeds. Then continue to cut into the desired shape.
Nutrition
Honeydew, like other melons, have high water content and are relatively low in calories. They are also cholesterol and fat free. Honeydew melons are a good source of Vitamin C and potassium.
Nutrition facts (per 1 cup diced): 61 calories, 1 g protein, 0 g fat, 15 g carbohydrate, 1 g fiber, 31 mg sodium, 0 mg cholesterol, 388 mg potassium, 30 mg vitamin C