Food Lens · Produce
Honeydew
Mildly sweet and juicy with a subtle floral note, less musky and aromatic than cantaloupe.
Lens analyzedHoneydew is a round melon with smooth pale green to yellowish skin and pale green, juicy flesh. It's eaten raw, sliced or cubed, and is milder and less musky than cantaloupe.
Where it comes from
Honeydew melons belong to the same muskmelon family as cantaloupe, cultivated widely across warm growing regions, and became a common fruit-bowl staple in North American grocery stores alongside other melon varieties.
Buying it
Choose a honeydew that feels heavy for its size with a slightly waxy, unblemished rind and a faint sweet smell at the blossom end. Avoid any with soft spots or a hollow-sounding thump.
Storing it
Store a whole, uncut honeydew at room temperature until ripe, then refrigerate; cut melon should be wrapped and refrigerated, used within a few days.
Keeps about 7 days in the fridge.
In season
Peak season is June–September, though it's available year-round.
Grown locally in summer in much of North America; imported supply keeps it available most of the year.
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Checked for each member
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What it costs near you
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Your household memory
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