Honeydews
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Honeydews are available all year. Choose honeydews that are firm, heavy and well rounded. Avoid ones with a hard, dead-white rind with a green tint, which indicates it is unripe. Use honeydews for an hors d'oeuvres with prosciutto, in desserts and in soups. Serve halved honeydews filled with chicken, shrimp, tuna or seafood salad. Most honeydews on display are not ready to eat and need to be ripened for a day or so. Shaking honeydews isn't a good way to test ripeness or sweetness. |
To ripen honeydews, place whole melons inside loosely closed paper bags. Once cut, honeydews won't ripen. So store cut fruit or fully ripe whole honeydews in tightly sealed plastic bags inside your refrigerator.
Nutritional Facts:
- Fat-free
- Saturated fat-free
- Low sodium
- Cholesterol-free
- High in vitamin C
See also: Honeydew Melon Facts
Recipe: Honeydew Salsa
1 cup cilantro, chopped
1 honeydew
1 cup balsamic vinegar
1 sweet onions
Halve the honeydew, scoop out fruit, and cut it into wedges.
Save one of the halves to serve the salsa in and save some
of the juice (up to a cup).
Wash the cilantro, remove any
stems, chop cilantro and onion. Mix everything gently in a
large bowl or container, then chill in refrigerator.
Scoop
chilled mixture into saved honeydew half, serve immediately
as a side dish.
Print just this recipe. (New window)
See also:
Fresh Fruit Salad with Citrus Sauce
Scrambled Eggs with Fresh Fruit Salsa (Tasty Temptation Recipe)
Low Fat Fresh Fruit Bowl with Mint
Light Lemony Omelet
BellyBytes.com Healthy Salsa Recipes
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