“If honeydew is ripe, then it’s the king of all Animal Removal Lakeland“. Honeydew melons are thought of as more ‘melony’ and tastier than cantaloupe watermelon or some other variety of melons. Honeydew melons are thought to have their origins near Iran (Persia) and/or West Africa. Although no specific data has been recorded to measure the produce of honeydew globally, the United States ranks third, behind China and Turkey in the produce of cantaloupe and honeydew assortment of melons. This identical variety of fruit can also be produced in southern France, where they call it by the name,’White Antibes’.
While the honeydew plant is quite like cantaloupe except for more round form of the foliage, the fruits are distinctive. Some soft hairs are present on the surface in early phases. Rind color is greenish white when immature, getting somewhat creamy yellow when mature. The flesh is light green, thick, juicy, sweet, and uniquely flavored. A particular variety of honeydew also has orange peel and salmon coloured rind.
Commercial types of honeydew haven’t done very well on the current market, although the average per capita intake of honeydew melons has increased each decade since the 1960s. The greatest success with their culture has been with irrigation in semiarid areas of the country. The humid conditions with accompanying diseases and insect problems have made them a poor choice for both gardeners and commercial farmers alike. The U.S. farm worth of honeydew melons averaged $94 million during 2001-03. In this 3-year course, California produced 76 percent of the nation’s honeydews, followed by Arizona and Texas.
A significant problem in the process of production of honeydew melons is of ripening and harvesting the fruit. Fruits of the majority of honeydew plants do not separate from the vine at maturity, as do muskmelons; so they have to be clipped. The size, skin colour and smoothness of the rind are the characteristics that should be looked for in the fruit in order to judge its maturity. Gardeners should watch for the development of distinct blotches or stripes of yellow appearing on the creamy white surface as an indication for time to harvest. This should occur in 80-90 days from seeding to first fruit picking. Ideally, it would be best to harvest honeydew melons just before their surface starts to crack and still waiting for the fruit to develop its full flavor. It is important to realize that cutting the fruit in the vine in an earlier harvest at a more immature stage reduces the cracking problem, improving shelf life and appearance, but contributes to fruit with lower sugar content and inferior flavor.
Whatever may be the difficulties with the proper harvesting, a mature juicy honeydew melon has a lot of added benefits. Honeydew melons are packed with vitamin C and are a good source of potassium. Consumption of honeydew melons have the potential to lower your risk of developing diabetes, heart disease, strokes and cancers. The honeydew melons are also a favorite scented candle due to its refreshing sweet odor and aroma that is pleasant. So, the next time you look out for a honeydew melon, do not just thump and shake to check its ripeness, as you would have done with a usual watermelon. Once cut, eat the sweet and juicy honeydew melon within two days. That’s the best way to enjoy a quick healthier honeydew snack!