Honeydew Melons have been a favourite of humans since ancient times and were considered a sacred food by the Egyptians. Cleopatra adored honeydew melons, Pope Paul II wouldn’t travel far without them, and they were Napoleon’s and Josephine’s favourite food.
In those days honeydew melons were reserved only for the elite of society but, fortunately, these days cultivation has meant that everyone can enjoy them.
They have smooth, white or yellow skin with pale green to green flesh. Their flesh, contained by the thin, firm skin or rind, is moist, sweet and succulent with seeds in the centre.
Honeydew Melons are a variety of winter melon and contain more sugar than rockmelons but less than watermelons. Their sugar is in the form of fructose and glucose and they are a good source of vitamin C and also supply small quantities of other vitamins and minerals.
When their flesh is fully ripe and a rich green colour (the stem end will give a little when ripe but it is not easy to tell when we’re at our peak), they contain more carotenoids than when it’s paler and less ripe which means they supply Vitamin A when consumed.
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