7 Recipes Of Honeydew Melon: Sweet Fragrant Fruit Combos For A Fresh Taste In Summer 2021

Honeydew is the sweetest of all the melons. Averaging five to six pounds, honeydew melon originated in Asia and it is believed that as early as 2,400 BC, this distinct type of muskmelon was growing in Egypt.  When ripe, honeydew melons have a creamy yellow rind and pale green flesh.

The highly alkalinizing honeydew was introduced to America in 1900, and Arizona and California have become the biggest producers. It is available the year around, but it’s best from June through October.

Melons are a good source of vitamin C and potassium. They have high water content are relatively low in calories, and also fat and cholesterol free. Melons are very high in silicon, especially if eaten right down to the rind. Melons also give us an excellent supply of distilled water that contains the finest mineral elements possible. Consider the melon for rejuvenation and alkalinizing the body. Melons also are excellent for aiding elimination.

Learn to select melons by the color and firmness of their rind, and by fragrance. The color of the flesh also is important. A ripen honeydew has a creamy yellow surface color, and usually the scar in the stem end yields to slight pressure. In addition, melons should not have cracks, soft spots, or dark bruises. You should look for a clean and smooth break at the stem and mature melons have a fruity fragrance.

Source: www.fruitsandveggiesmatter.gov, www.health-care-clinic.org

Honeydew Walnut Salad

lettuce leaves or salad greens , of your choice
1 honeydew melon , cut in cubes
1 cup celery , chopped
½ cup red pepper , chopped
1 cup walnuts , chopped
4 tablespoons fresh parsley , chopped
4 tablespoons lime juice
2 tablespoons vinegar
½ cup olive oil
2 tablespoons honey
salt and pepper

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins

1. Line salad plates with lettuce leaves or salad greens of your choice.
2. In a bowl, combine the melon, celery, red peppers, walnuts and parsley.
3. Put equal amounts on each salad plate.
4. For the dressing, combine the lime juice, vinegar, oil, honey.
5. Mix well.
6. Salt and pepper to taste.
7. Drizzle over the salad right before serving.

Servings: 4-6

Honeydew With Smoked Salmon

1 honeydew
1 tablespoon fresh lime juice
16 slices smoked salmon (lox)
fresh ground pepper , to taste
1 tablespoon snippedfresh dill (to garnish) (optional)

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

1. Cut honeydew into quarters, remove the seed and rind.
2. Cut each quarter into 4 thin wedges and sprinkle with lime juice.
3. Wrap a slice of salmon around the center of each wedge and place 2 on individual plates.
4. Sprinkle with pepper and dill before serving.

Servings: 8

Pineapple, Honeydew, and Mango With Ginger and Fresh Herbs

2 cups diced peeled fresh pineapple
1 cup diced seeded peeled honeydew melon
1 cup diced peeled pitted mango
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon thinly sliced fresh cilantro or 1 tablespoon mint
1 tablespoon minced crystallized ginger
1 tablespoon minced red bell pepper
1 tablespoon sesame seed

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins

Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wine glasses and sprinkle with sesame seeds.

Servings: 4

Avocado, Feta, Honeydew on Greens Topped With Pine Nuts

4 cups mixed salad greens , washed and towel dried
1 cup honeydew balls
½ avocado , sliced
1 ounce feta cheese , crumbled
1 tablespoon toasted pine nuts
2 tablespoons honey mustard dressing

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

1. Place the first 5 ingredients in order as listed on a serving platter.
2. Drizzle with dressing.

Servings: 2

Chicken and Melon Salad (Honeydew)

1 honeydew melon
6 cups cubed cooked chicken
2 cups chopped celery
2 cups seedless grapes
1 (8 ounce) can sliced water chestnuts (optional)
½ cup light sour cream
½ cup plain nonfat yogurt
1 ½ teaspoons curry powder
salt and pepper

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

1. Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
2. Add chicken, celery, and grapes to the the bowl of melon.
3. In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Servings: 10

Honeydew Soup

3 cups cubed honeydew
1/2 cup white grape juice
1 tablespoon agave syrup

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

In a blender, combine all ingredients; cover and process until smooth. Transfer to a bowl. Cover and refrigerate until chilled.

Servings: 3

Melon with Raspberry Sauce

Source: Adapted from allrecipes.com
By: Taste of Home Test Kitchen 

2 2/3 cups unsweetened raspberries
2 tablespoons honey
1 teaspoon lemon juice
1/8 teaspoon ground ginger
1/2 large cantaloupe
1/2 medium honeydew melon

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.
2. Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.
3. On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Servings: 6

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