Honeydew Melon

Food, Fresh, Fruit, Green, Healthy

“If honeydew is ripe, then it’s the king of all melons”. Honeydew melons are considered to be moreĀ Animal Removal Lakeland FL and tastier than cantaloupe watermelon or any other variety of melons. Honeydew melons are considered to have their roots near Iran (Persia) and/or West Africa. Although no specific data was recorded to measure the produce of honeydew globally, the United States ranks third, behind China and Turkey in the manufacture 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. Some soft hairs are present on the surface in early stages. Rind color is greenish white when immature, getting 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.

Commercial varieties of honeydew have not done very well in the current market, even though the average per capita consumption 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 humid conditions with accompanying diseases and insect problems have made them a poor selection for both gardeners and commercial farmers alike. The U.S. farm worth of honeydew melons averaged $94 million during 2001-03. During 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 most honeydew plants do not separate from the vine at maturity, as do muskmelons; so they have to be clipped. The size, skin color and smoothness of the rind are the characteristics that are to be looked for in the fruit so as 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 occur in 80-90 days from seeding to first fruit picking. Ideally, it would be best to harvest honeydew melons before their surface starts to crack and still waiting long enough for the fruit to develop its full flavor. It’s important to understand that cutting the fruit in the vine in an earlier harvest at a more immature stage reduces the cracking problem, improving shelf life and appearance, but results in fruit with reduced sugar content and poor flavor.

Whatever may be the difficulties with the proper harvesting, a ripe juicy honeydew melon has a lot of additional benefits. Honeydew melons are packed with vitamin C and are a great source of potassium. Consumption of honeydew melons can potentially reduce your chance of developing diabetes, cardiovascular disease, cancers and strokes. The honeydew melons are also a favorite scented candle due to its refreshing sweet scent and aroma that is pleasant. So, the next time you look out for a honeydew melon, don’t just thump and shake to look at its ripeness, as you’d have done with a usual watermelon. Improve 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 two days. That’s the way to enjoy a quick healthier honeydew snack!

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