Add succulent honeydew melon to your shopping list for July.
Honeydew melon is one of three main varieties of melon in Australia (the other two being watermelon and rockmelon). Honeydew melons are usually round to slightly oval in shape, with smooth, white or gold skin. The flesh can range from pale green to green and is sweet-flavoured with seeds in the centre. Available all year round, honeydew melons are great to eat on their own, or use in desserts, salads and smoothies.
Select fruit that feels heavy for its size, with clean, creamy or pale green rind. They should also have a sweet aroma.
Store honeydew melons at room temperature for up to a week. Once you have cut them, wrap in plastic and then store in your fridge for up to 3 days.
Cut the melon in half, then scoop out the seeds. Cut the halves into wedges or peel away the skin with a sharp knife and slice.
3 ways with honeydew melon
Try a fresh salad with honeydew: Toss baby spinach or mesclun leaves with some fresh mint leaves, 400g cooked or smoked chicken breast pieces, 100g crumbled reduced-fat feta, 1/4 cup sliced pecan nuts, a dash of white wine vinegar, 1/2 thinly sliced red onion and ½ a peeled and thinly sliced honeydew melon.
Make a tropical fruit salad: Combine 1/2 peeled and sliced honeydew melon, 1/2 peeled and sliced rockmelon, 1/2 peeled and sliced watermelon, with 1/2 cup fresh or frozen berries of your choice, 100g low-fat natural yoghurt and a drizzle of honey or passionfruit pulp.
Enjoy this refreshing drink: In a blender, purée 1/2 a deseeded, peeled and chopped honeydew melon, 1/4 deseeded, peeled and chopped rockmelon, a dash of ginger ale, ice and 1/2 cup mint leaves. Garnish with mint leaves.