The honeydew melon is a cultivar group of the species Cucumis melo. It belongs specifically to the Inodorus Group, which includes melons that lack the distinct musky aroma common to other melons like cantaloupe. This fruit is typically round to slightly oval, weighing between 4 and 8 pounds, and features a smooth rind. Its intensely sweet, juicy flesh has a high water content, making it a refreshing choice.
The Standard Green-Fleshed Varieties
The standard honeydew is the type most commonly associated with this fruit. These commercially prevalent types have a rind that transitions from pale green when immature to a creamy white or ivory-gold color when ripe. The exterior is smooth, lacking the netting or ribs seen on muskmelons, and often develops a slightly waxy feel at maturity.
Beneath the smooth, light-colored skin is the pale green, thick, and juicy flesh. This interior is known for its sweet flavor profile, which often includes subtle notes of honey and cucumber. These melons are harvested based on maturity cues, like the color change of the rind, since they typically do not “slip” or separate easily from the vine like cantaloupe varieties.
Specialty and Colored Honeydew Types
Beyond the common pale green interior, several specialty varieties offer distinct differences in color and flavor. The Orange-Fleshed Honeydew is a notable deviation. This type maintains the smooth, pale yellow-green exterior of the standard melon but reveals a vibrant salmon or light orange interior.
The orange coloration is due to higher levels of beta-carotene, giving the flesh a warmer hue and a slightly different flavor profile than the green types. These melons are the result of a cross between a common honeydew and a muskmelon, yielding a sweet, juicy fruit with a flavor reminiscent of apricot or spice.
Another specialty group includes White or Snowball varieties, which have an extremely pale rind and a nearly translucent, pale ivory flesh. These types often have a very high sugar content and a pure honey-like flavor. While maintaining the smooth-skinned trait, the lack of intense color distinguishes them from both the green and orange types.
Selecting and Storing Ripe Melons
Choosing a ripe honeydew requires using several senses, as this melon does not develop a strong aroma until it is fully mature. A good melon should feel heavy for its size, indicating high water and sugar content. The rind color should be creamy or light yellow, not too green, and the surface should be smooth and slightly waxy to the touch.
Gently pressing the blossom end, which is opposite the stem, should result in a slight give that quickly bounces back. A rock-hard end indicates immaturity, while a mushy spot suggests it is overripe. If slightly underripe, the whole melon can be left on the countertop at room temperature for a few days to fully ripen.
When fully ripe, or once it has been cut, the melon should be transferred to the refrigerator. Whole melons keep for about one to two weeks, while sliced pieces last three to five days. Cut pieces should be stored in an airtight container to prevent the absorption of other odors. Freezing honeydew is possible, but this high water content fruit will lose its crisp texture, making frozen pieces best suited for smoothies or sorbets.