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
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
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.