Okay, so, I’ve been playing around with this green honeydew thing, and I gotta say, it’s been an interesting ride. Started off with this big, green melon sitting on my counter, staring at me. I’d bought it a few days ago, thinking it was ripe, but nope, hard as a rock. I thought “now what ?” So, I grabbed my knife, and went for it.
First thing I did, I washed it. Just a quick rinse under the tap, you know, to get rid of any dirt or whatever. Then came the fun part – slicing it open. I cut it in half, and the inside was this pale green color, looked kinda unripe but I wasn’t giving up.
Scooped out the seeds with a spoon. Pretty easy, just like you’d do with a pumpkin, really. Then I sliced it into smaller pieces. They were still pretty firm, so I figured I had to do something to make them taste better.
Then I remembered an old trick my grandma used to do with unripe fruit. I sprinkled a little sugar over the pieces, just a light dusting. I put them in a container, and stuck it in the fridge. Left it there for, I don’t know, about half an hour or so.
When I took it out, wow, it was a bit softer, and the sugar had kinda soaked in. It definitely tasted better, not sour at all. Not super sweet like a ripe one, but hey, it was good.
I’ve heard some folks say that cantaloupe is better than honeydew, more nutrients and all that. Maybe they’re right, but I wanted to make this work. Also learned about something called a Santa Claus melon, it’s green and tastes like honeydew, which is interesting, but I wasn’t about to go hunting for one of those.
- Wash the green honeydew.
- Slice it open and scoop out the seeds.
- Cut into smaller pieces.
- Sprinkle with sugar.
- Refrigerate for about half an hour.
Here are the steps that I did:
Another thing I thought about, but didn’t try this time, was throwing the pieces into a smoothie. I bet that would be good, especially if you’re not too fussed about it not being super sweet. So that’s my little adventure with the green honeydew. Not bad for a not-so-ripe melon, right?
