Honeydew melons, close relatives of cantaloupes and staples of fruit cups and platters, often get overshadowed by their other melon counterparts. This is partially due to the fact that they’re served year-round, but only in-season during the summer months, when their flavor and sweetness are at their peak. A fresh, ripe, in-season honeydew can rival even the sweetest, juiciest cantaloupe, and although the bright green honeydews may not be as popular as their orange-hued counterparts, they’re just as nutritious. Honeydew is an excellent source of Vitamin C and a good source of potassium and several B vitamins. Like other melons, it can be served in both sweet and savory dishes, or enjoyed on its own.
Chilled Minted Cucumber Honeydew Soup
1 English cucumber
2 cups honeydew pieces (from about ¼ medium melon)
8 ounces plain non-fat yogurt
¼ cup fresh mint leaves
2 tablespoons fresh lime juice
Black pepper, to taste
- Cut cucumber into 1-inch pieces.
- In a bowl, combine cucumber and honeydew pieces, yogurt, mint leaves, and lime juice.
- In a blender, purée mixture in batches for 30 seconds, pouring mixture as puréed through a sieve into a bowl, and season soup with pepper, to taste. Chill soup, covered, at least 2 hours and up to 6.