Sweet, Summer Honeydew Melon Recipes

honeydew melons are the sweetest of all melons and an average of 5-6 kg. They are the freshest and best when picked between June and October. However, they are available all year round. Like most melons, honeydews taste better if unrefrigerated for several days. Whole melons keep fresh for up to one week when refrigerated. To store cut melons, package their seeds in plastic bags and eaten within a few days. Honeydew seeds are edible, and pressed for oil. Be careful, though, as the germination of seeds contain toxins.
Nutrition: one serving (1 cup) and honeydew melon has 64 calories. Honeydew melons are rich in vitamin C and vitamin B6. They also contain potassium, and calcium. Honeydew melons are a great diet choice if you are trying to lose weight.
Recipes:
honeydew melon salad with sparkling Vinaigrette
Ingredients:

• 1 fennel bulb
• Half a ripe honeydew melon
• £ 1 mixed salad greens
• 1 medium onion, sliced ​​of chervil, chopped to taste of parsley, chopped to taste
• 3 tablespoons of lemon juice
• 1 tablespoon Champagne vinegar

A 2 oz. sparkling wine about 1 tablespoon of honey of the salt and pepper to taste a half cup of extra virgin olive oil

1. Remove the outer layers of the fennel bulb if it is brown or discolored.
2. Cut bulb in half and then cut it into thin strips crosswise.
3. Slice the melon into thin strips.
4. Combine fennel, melon, salad greens, onions and herbs.
5. Whisk lemon juice, vinegar, champagne, honey, salt and pepper.
6. Drizzle in oil, whisking constantly, until completely blended.
7. Toss salad with 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 packed with ripe honeydew melon
O 3 tablespoons fresh lemon juice
O 2 tablespoons sugar
about 1 / 3 cup light cream
of salt to taste
about 1 / 8 teaspoon hot sauce
About 10 ounces fresh picked, steamed crab meat
O ¾ cup seeded and diced yellow and / or red tomato
O ½ cups diced ripe (still firm) avocado
O 2 teaspoons chopped fresh chives
O 2 teaspoons chopped fresh tarragon (or basil)

1. Add the cucumber, melon, 2 tablespoons lemon juice and sugar in a food processor and puree until smooth.
2. Strain through medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.
3. Stir in cream and season to taste with salt and hot sauce. You should end up with about 1 liter of soup. Cover and refrigerate 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 in ¼ cup measuring cup and unmold at the center of large, flat soup plate. Ladle chilled cucumber mixture around and garnish with herbs.