Honeydew melon and cantaloupe belong to the same species, Cucumis melo, and although they are closely related, they are two different fruits. Both are sweet, but they look different. Honeydew melon has a smooth, pale rind and green flesh, while cantaloupe has a darker, netted rind and orange flesh. Sidyaty Kitchen explains the main differences between honeydew melon and cantaloupe.
Nutritional Differences
Both fruits share similar nutritional benefits except for vitamin C and beta-carotene.
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Cantaloupe contains twice as much vitamin C as honeydew melon (61% vs. 30% of the daily value).
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It also contains far more vitamin A (68% vs. 1%).
Similarities Between Honeydew Melon and Cantaloupe
Both fruits contain about 90% water, the same number of calories per serving, similar fiber content, phenolic phytonutrients, and small amounts of B vitamins and minerals.
They are loved for their juice and sweet flavor. They add color and texture to fruit salads and can be used interchangeably in most recipes due to their similar taste and consistency.
There is, however, a slight difference in flavor:
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Honeydew melon is slightly sweeter with firm green flesh.
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Cantaloupe has soft orange flesh.
How to Choose a Good Melon
For cantaloupe:
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Choose a fragrant, evenly shaped, heavy fruit without visible bruises.
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The rind should be yellowish or creamy, and the stem end should yield slightly to pressure.
For honeydew melon:
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It should be nearly round with a smooth, waxy surface.
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It should feel heavy for its size.
Food Safety Tips
Honeydew and cantaloupe can trap bacteria on their outer skin—especially cantaloupe with its rough, netted rind. To reduce contamination:
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Wash your hands and tools before and after cutting.
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Rinse the whole fruit under cold running water.
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Gently scrub the rind with a natural-bristle brush.
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Dry it before cutting.
Storage:
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Whole melons can be kept at room temperature for up to one week.
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After cutting, store in an airtight container in the refrigerator:
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Cantaloupe: up to 5 days
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Honeydew: up to 2 weeks
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Once harvested, melons do not become sweeter, but they may soften.
How to Ripen a Melon
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Place it in a brown paper bag and close it to accelerate ripening.
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Leave it for 2–3 days until it softens slightly under gentle pressure.
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Avoid over-ripeness, indicated by very soft rind and watery flesh.
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Small bruises are fine; large ones should be avoided.
Summer Fruit Salad Recipe
Ingredients:
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1 cup fat-free lemon-flavored yogurt
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1 tbsp honey
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1 tsp lemon juice
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2 cups raw watermelon
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2 cups honeydew and cantaloupe
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2 cups fresh strawberries
Instructions:
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In a bowl, whisk yogurt, honey, and lemon juice until smooth. Refrigerate to blend flavors.
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Arrange fruit in a serving bowl.
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Before serving, gently mix fruit with the yogurt mixture to coat.
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