Honeydew is the sweetest of the melons. Honeydew has a round to slightly oval shape.
As Honeydew's ripen, they turn from green to creamy white to yellow. Avoid green ones, but a creamy white one will (unlike other melons) ripen on your counter in a few days. Perfectly ripe honeydew will have a sticky, velvety rind. It has a characteristic aroma.
When cut in half, the inside view of the honey dew is undoubtedly attractive. It has light green flesh and a layer of seeds. These are easily scooped out with a spoon. The flesh is pale green in color, while the smooth peel ranges from greenish to yellow.
They are best eaten raw although it can also be baked. Cut in half and remove seeds. Flesh can be chopped or melon balled and put back into shell for serving or skin removed and flesh diced or sliced.
It is refreshing when served chilled simply on it's own or in fruit salad, sorbet or ice cream.
Honeydew is an excellent source of potassium, vitamin C, Vitamin B6 and Folic acid. It is low in Saturated Fat, Cholesterol and Sodium.