By Jason_Dick
Honeydew melons are the sweetest of all the melons and average from 5 to 6 pounds. They are freshest and best when picked between June and October. However, they are available year round. Like most melons, honeydews taste better if left unrefrigerated for a few days. Whole melons keep fresh for up to one week when refrigerated. To store cut melons, pack their seeds in plastic bags and eat within a few days. Honeydew seeds are edible and are pressed for oil. Be careful, though, as the sprouting seeds contain toxins.
Nutrition: One serving (1 cup) of honeydew melon has 64 calories. Honeydew melons are rich in vitamin C and vitamin B6. They also contain potassium, as well as calcium. Honeydew melons are a great diet choice if you are trying to lose weight.
Recipes:
Honeydew Melon Salad with Sparkling Vinaigrette
INGREDIENTS:
o 1 fennel bulb
o Half a ripe honeydew melon
o 1 lb. mixed salad greens
o 1 medium red onion, sliced
o chervil, chopped to taste
o parsley, chopped to taste
o 3 tablespoons lemon juice
o 1 tablespoon Champagne vinegar
o 2 oz. sparkling wine
o 1 tablespoon honey
o salt and pepper to taste
o Half cup extra virgin olive oil
1. Remove the outer layers of the fennel bulb if it is brown or discolored.
2. Cut the bulb in half and then cut it crosswise into thin strips.
3. Slice the melon into thin strips.
4. Combine the fennel, melon, salad greens, onion and herbs.
5. Whisk the lemon juice, vinegar, sparkling wine, honey, salt and pepper.
6. Drizzle in the oil, constantly whisking, until it is completely incorporated.
7. Toss the salad with the dressing and serve.
Cold Cucumber and Honeydew Melon Soup with Crab
INGREDIENTS:
o 2 quarts roughly chopped, peeled and seeded English cucumbers
o 2 quart roughly chopped, peeled and seeded ripe honeydew melon
o 3 tablespoons fresh lemon juice
o 2 tablespoon sugar
o 1/3 cup light cream
o salt to taste
o 1/8 teaspoon hot sauce
o 10 ounces fresh picked, steamed crab meat
o ¾ cup seeded and diced yellow and/or red tomato
o ½ cup diced ripe (yet still firm) avocado
o 2 teaspoons chopped fresh chives
o 2 teaspoons chopped fresh tarragon (or basil)
1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.
2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.
3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.
4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.
5. To serve: Gently press the crab mixture into a ¼ cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.
Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com/. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com/
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