Similar in texture to the cantaloupe, the honeydew melon has its origins in France and is considered to be the sweetest variety of melon.
INGREDIENTS: YIELD:1 QUART
- 1 large, ripe honeydew (2–2½ pounds)
- ½ cup sugar
- Pinch salt
- 1 teaspoon freshly squeezed lime juice
INSTRUCTIONS:
- Remove the flesh from the rind of the melon, taking care to discard seeds and any unripe flesh. Purée in a food processor or blender until smooth.
- Add the remaining ingredients, and purée until well combined.
- Cover and refrigerate until cool.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
Choosing a Honeydew:
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- The best honeydews will weigh around 5 pounds and will feel slightly waxy and have a yellowish color.
- Avoid those that appear green.
- Unripe melons can be kept at room temperature for a couple of days to further ripen, if necessary.
