The sweet honey-like flavour of this melon makes it ideal when eaten fresh, in a salad, or as a desert. It is a fantastic complement to prawns, cheese and ham.
How do we make sure we provide top quality honeydew?
Honeydews don’t sweeten after they’re picked, so we choose them based on indications of ripeness (the riper, the sweeter). They should have slightly waxy skin, a flavoured aroma at the stalk end, and they should also sound hollow when tapped lightly (this is a good indication of maturity). Ripe honeydew should also yield slightly to pressure at the flower end. We also check for any handling injury (such as bruising).
Where do we source our honeydew from?
Honeydew melons require plenty of water and nutrients during development and dry hot weather when they reach maturity (to assist with the sugar conversion). Honeydew growing is best suited to warm, temperate environments. We try to source our honeydew melons from local Victorian farmers (around the mid-Murray or Sunraysia districts). Otherwise, we source honeydew melons from growers in Queensland or the Northern Territory.
What is the best way to keep honeydew?
Honeydew melon stores best at 7°C-10°C, with the relative humidity set between 90%-98%.
Honeydew nutritional information
Honeydews are related to watermelon, cantaloupe and squash. They share many of the same nutrients, including vitamin C, iron, potassium and folate (high folate levels are unique to melons). They also contain traces of thiamine, riboflavin, niacin and magnesium.
Honeydew seasonal information
Honeydews are available year-round.
Honeydew serving tips and suggestions
Melons look fantastic when cut into balls with a melon ball scoop. They are an excellent way to start the day – fresh, nutritious and full of flavour!