Honeydew

History

Melons were first cultivated in Persia and northern Africa nearly 4,000 years ago, and later by ancient Greeks and Romans. Introduced to western and northern Europe during the Middle Ages, melons were harvested by the Spaniards and later the French and British. Christopher Columbus brought over the first melon seeds to North America on his second expedition. In 1683, the melon was introduced to California by Spanish missionaries.

Source: Harvest of the Month

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Fun FactsFace of a FarmerSeasonNutritionStatistics

Martori Farms

From a horse-drawn delivery wagon on the New York terminal market at the turn of the century to the growing, shipping, and marketing company of today,the Martori family has grown a variety of crops, but in 1982 the company decided to capitalize on the competitive advantages of their farming locations and specialize in melons and fresh broccoli.

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Season

Available May through October from California, Arizona and Texas.

Ripeness

Ripeness is based on color ranging from greenish white (immature) to creamy yellow (mature). Quality is also determined by the honeydew having a nearly spherical shape with a surface free of scars or defects. Also, a honeydew should feel heavy for its size and have a waxy (not fuzzy) surface.

Ripeness

Unripe whole melons may be kept in a paper bag at room temperature for 2 to 3 days. Ripe melons should be wrapped in plastic wrap and refrigerated for up to 5 days. Best at room temperature.

Excellent source of vitamin C.

It is fat-free, cholesterol free and low in sodium. The nutritional value of honeydew melon makes it an excellent choice for both weight control and general health. Honeydew melon may help to prevent cardiovascular disease, high blood pressure, diabetes, and cancer.