On average, the average American consumes around 300 calories per day. Of those 300 calories, around 350 calories are typically consumed in the form of carbohydrates, with the remaining 50 calories coming from protein and fat. However, the easiest way to cut calories is by cutting out the processed carbohydrates. The best food choice for cutting calories is honeydew melon. It is rich in vitamin C, which is good for the skin, and also contains lycopene, which is an antioxidant.

You know the honeydew melon you see in the grocery store? That’s ok, but here we’re talking about the honeydew melon that you see at the very bottom of the fruit bowl. It’s the one you rarely think about and rarely eat, but you should be eating more of it. Here’s why: Honeydew melon is a relative of watermelon and cantaloupe, but it’s slightly smaller. It’s also sweeter, and the rind tends to be darker in color.

Honeydew Melon, the sweetest of all melons, is the result of crossbreeding a variety of small honeydew melons with a muskmelon. The result is a beautifully sweet, delicately flavored, and delicately textured fruit. This melon has a delightful and refreshing flavor that can be enjoyed fresh or cooked.

A Quick Look

The honeydew melon is a smooth, light green, almost completely spherical orb related to the cantaloupe. Honeydew is also known as honeymelon, Bailan melon, or White Antibes melon, depending on where you live. Squash, cucumbers, zucchinis, and other melons are all members of the Cucurbitaceae family, which also contains honeydew. Honeydew features a light green, juicy flesh with a sweet honey scent and taste, as well as cold cucumber overtones, as its name implies. Orange-fleshed honeydews, which have the same qualities as traditional honeydews but have a sunset-colored flesh, are less well-known. Honeydews are wonderful on their own, but they’re much better when frozen and mixed (no additional ingredients required!) into a refreshing sorbet.


Honeydew melon, commonly known as honeymelon, is a sweet-tasting light green ball related to cantaloupe. Honeydews are also known as Bailan melon (in China) or White Antibes melon outside of North America (in France).

Squash, cucumbers, zucchinis, and various melons are all members of the Cucurbitaceae family, which also contains honeydew melon.

Because members of this plant family readily cross-pollinate, there are a plethora of hybrid melons. The visa melon, for example, is a hybrid of honeydew and cantaloupe: It has the silky, light green flesh of honeydew and the yellow-beige netted skin of cantaloupe. Other honeydew cultivars (such as “earlidew” or “cool green”) are bred to develop more quickly or to be more resistant to fungal diseases.

Melons thrive in warm, semi-arid climates because they are susceptible to mold. It takes about 80-90 days from seed to ripe and juicy consumption. When the honeydew’s skin changes from green to creamy yellow, it’s time to pick it.


Honeydew melons have a smooth, somewhat waxy, creamy-colored skin that is almost perfect spherical. The fruit has a very sweet and juicy pale green flesh on the inside, with a cluster of tiny, pale seeds at its center.

Honeydew has a sweet honey scent and taste, with cool cucumber overtones, as its name implies.

Orange-fleshed honeydews, which have the same qualities as traditional honeydews but have a sunset-colored flesh, are less well-known.

The melon’s rind, as well as the seeds, are not consumed.

Nutritional Information

64 calories, 0.1 grams of protein, 0.3 grams of fat, 16.1 grams of carbs, 1.4 grams of fiber, and 14.4 grams of sugar are found in one cup of diced honeydew melon (approximately 177 grams). Vitamin C is abundant in honeydew melon.


Honeydew melons may be found in most grocery shops and fruit and vegetable markets (although they may be referred to by various names depending on the area).

Even though they’re often offered pre-cut and cubed, go for a whole melon since it’ll be the freshest.

Choose a melon with a waxy, smooth skin that is large for its size. The skin color should range from greenish white to yellow, with more yellow on riper melons. The melon may acquire stronger yellow splotches or brown freckles as it ripens, as well as a pleasant fragrance. At this point, it will still be wonderful.

Honeydews with dents, bruising, soft areas, or indications of powdery mold should be avoided.


Honeydew storage is determined by how ripe it is at the time of purchase.

A ripe, full honeydew can usually keep for up to a week at room temperature. It may also be kept whole in the refrigerator for up to two weeks.

After cutting the melon, store it in an airtight container in the refrigerator for up to a week or freeze it for up to six months.


Honeydew melon requires very little preparation before to consumption.

If you wish to consume a honeydew, wash the rind with a food-safe wash beforehand. This lowers the risk of flesh infection by mold. The melon should next be sliced in half. Remove the seeds and pulp with a spoon and toss them away. You may either cut the halves into wedges to chew on now, or slice the rind off in sections and chop the remaining meat into bits.

Honeydew melon is also delicious when frozen and then blended to create a simple, refreshing sorbet (no additional ingredients required!).


Honeydew Melon

The inclusion of honeydew melon, cucumber, and mint gives this Caprese salad a new twist. This straightforward salad is simple to prepare and endlessly beautiful.


seeds scraped out, rind removed, honeydew melon sliced into thin slices 1/4 tiny ripe heirloom tomatoes 2 peeled and thinly sliced English cucumbers a third of a pound of fresh buffalo mozzarella cheese, cut into rounds 120g coarsely torn fresh basil leaves 1/4 cup coarsely torn fresh mint leaves 1/4 cup extra virgin olive oil, seasoned to taste with salt to taste with freshly cracked pepper


15-minute prep time Time to cook: 0 minutes There are 4 servings in this recipe.

On a large serving dish, arrange slices of honeydew, tomatoes, cucumber, and mozzarella. Finish with flaky salt and freshly ground pepper, torn fresh basil and mint leaves, and a liberal drizzle of olive oil. Serve right away.

Book of Free Recipes

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Honeydew is a sweet white melon that’s in season in the summer. It’s a vivid yellow when it’s ripe, and it tastes very sweet. You can eat it raw, or mix it with other fruits to make a delicious fruit salad.. Read more about honeydew smoothie recipes and let us know what you think.

Frequently Asked Questions

What goes well with honeydew melon?

Honeydew melon is a fruit that goes well with many different fruits and vegetables.

How do you make honeydew taste better?

Honeydew is a fruit that is made up of many different sugars. The best way to make honeydew taste better would be to add sugar, which will cause the honeydew to become sweeter and more palatable.

Can u freeze honeydew melon?

Honeydew melon is a type of fruit. It cannot be frozen.

This article broadly covered the following related topics:

  • honeydew melon
  • honeydew
  • honey dew melon
  • honey dew
  • cantaloupe nutrition
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