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Honeydew
Honeydew melons comprise 20 percent of the Texas melon acreage, not counting watermelons. Texas honeydews are large with excellent sugar content, and they have a thick rind, which makes them ideal for shipping. Production originates in South Texas and moves northward through the Winter Garden area and up to West Texas.
Selection:
Select melons that are firm and smooth with a cream-colored rind. The best melons are heavy for their size, evenly colored, with a sweet fragrance and a stem mark that yields to slight pressure. Honeydews yellow as they ripen. |
Storage: Honeydews will ripen at room temperature, uncovered and away from sunlight. Ripe melons should be kept refrigerated cut or whole in a sealed container for three days.
Nutrition: One-half of a medium-sized melon has only 45 calories and is fat free, providing over 50 percent of the daily recommended amounts of vitamin C. Melons are also a great source of folacin, thiamine and potassium.
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General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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