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 Statistics : Produce Facts: Honeydew |
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Statistics | Did you know? |
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| Statistics |
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 The steady increase in honeydew consumption over the 1990’s is a result of better marketing (pre-cut, wrapped products), increased public awareness on the nutritional values of honeydew, year-round availability, and a strong national economy.
30% of honeydews are consumed away-from-home, primarily in restaurants.
Since year-round availability of melons has increased in popularity, the United States have become increasingly dependant upon importation to fulfill their demand. Imports accounted for 27% of the honeydew consumption between 2001 and 2003, primarily from Mexico, Guatemala, Costa Rica, and Honduras. |
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As honeydew melons are devoid of typical ripening signs such as clear abscissions from the vine, maturity is typically gauged by changes in the “ground color” from greenish to creamy with yellow accents.
- Mature, Unripe: the “ground color” is white with greenish accents. There is no aroma, and the peel appears fuzzy but not waxy.
- Mature, Ripening: the “ground color” is white with a slightly discernable green tint. There is no aroma and the blossom-end is firm.
- Ripe: the “ground color” is creamy with yellow accents. The peel is clearly waxy with a slight aroma, and the blossom-end yields slightly to pressure.
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Within the United States, California is the leader in honeydew production and produced 76% of the Nation’s honeydew melons between 2001 and 2003, followed closely by Arizona (14%) and Texas (10%). |
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In 2004, honeydew sales grossed $89 million in the United States, continuing the increase in yearly profits and consumption since the 1960’s. |
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Please click on the images below to view larger graphs |
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USA Honeydew Production and Import,
in million pounds |
United States Honeydew Production,
by location (2001-2003) |
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Did you know? |
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Historically, honeydew melons are believed to have originated in the Indian Archipelago or the subtropics of Africa. |
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It is assumed that the word “honeydew” is an American name for the French variety “white antibes,” and has now surpassed the antibe in popularity. |
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Though honeydews are most often sold with green flesh, there are also orange-flesh honeydew melons. |
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Unlike cantaloupe, honeydew is one of the few types of melons which continue to ripen once picked. To further the ripening process, honeydews should be stored in cool (not chilled) temperatures. |
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Sweet and juicy, honeydews are commonly known as “temptation melons.” |
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Believed to have originated in Persia, it is hypothesized that Marco Polo witnessed the Persian population slice the honeydew melon and dry it (in a manner similar to raisons) for preservation. Dried and roasted melons remain a popular treat in the Middle East. |
Source: http://www.ers.usda.gov/briefing/vegetables/vegpdf/WatermelonFactors.pdf |
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