SELECTION | STORAGE | NUTRITION | IDEAS | RECIPES | HANDOUTS
Melons come in many different varieties. The most common varieties of melons are watermelon, honeydew and cantaloupe.
How do I make a good selection?
Choose melons that are symmetrical in shape and heavy for their size. They should be free from cracks, bruises and soft spots. Smell may not be a good indicator that the melon is ripe and sweet.
What is the proper storage?
Store uncut melons on the counter for up to 10 days or in the refrigerator for up to three weeks. Cut melons should be covered in an air-tight container and refrigerated for up to five days.
Why should I eat this?
Honeydew, cantaloupe and watermelon are good sources of Vitamin C, which helps heal wounds and cuts. Cantaloupe and watermelon are good sources of Vitamin A, which promotes eye health and cell growth. Cantaloupe also has potassium which helps regulate muscle contractions, and folate which helps prevent birth defects.
How could I use this?
- Add melons to a salad
- Melons can be added to a fruit soup
- Chop melon and add to a fresh salsa, serve with cooked chicken or chips
- Make watermelon lemonade
- Puree and add 100% fruit juice to make homemade ice pops
- Make a honeydew slushy
- Enjoy melons raw
- Make a drink with cantaloupe and orange juice
- Serve cubed or sliced with a fruit dip
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.
Source:
- Fruit and Veggie Fact Sheets, UNL Nutrition Education Program
- Seasonal Produce Guide - Watermelon, SNAP-Ed Connection
- Seasonal Produce Guide - Honeydew Melon, SNAP-Ed Connection
- Seasonal Produce Guide - Cantaloupe, SNAP-Ed Connection
