Commodity: Honeydew

Honeydew

Commodity Overview

Honeydew needs little introduction for most consumers. Pair honeydew with cantaloupe, another familiar melon, to get the entire melon category moving. Encouraging consumers to view honeydew as more than just a breakfast food will increase sales, as well.

Facts

  • Like most produce, honeydew offers plenty of health benefits. Honeydew is high in vitamin C, which is an antioxidant that has been shown to help prevent cancer. Honeydew also contains potassium, which helps to keep blood pressure down and regulates your heartbeat. B-6 is found in honeydew. B-6 must be present for the development of serotonin, which helps you sleep and regulates your mood.
  • The U.S. Food and Drug Administration has approved the following nutrient content descriptors for honeydew: fat-free, saturated fat-free, low sodium, cholesterol-free and high in vitamin C.

Sales Strategies

  • Partner honeydew with some other items to boost sales of both items, including bananas, berries, fruit salad ingredients, cereal and fresh-cut melon mixes.
  • Honeydew are available year-round, but peak season is in the winter. Encourage consumers to purchase honeydew even when supplies are not at their peak.
  • Fall: Include honeydew in back-to-school displays to encourage consumers to view it as a tasty lunch box addition. Remember to remind consumers to pack that melon with an ice pack in the lunch box. Honeydew can also be added to fruit trays for game-day parties.
  • Winter: Include honeydew in holiday promotions. Promote it as a tasty addition to fruit trays for holiday parties, a sweet addition to holiday brunches and even as a unique addition to green salads.
  • Spring: Promote honeydew as a great addition to Easter brunch or Mother’s Day breakfast in bed.
  • Summer: Fruit skewers are a cool, healthy summertime treat. Promote honeydew cubes as an addition to fruit skewers. Grill those skewers and create a whole new family favorite.
  • Offer samples to remind consumers of the sweet taste of honeydew. Encourage consumers to try the different flesh colors so they can recognize the flavor differences.

Dynamic Displays

  • Broaden your honeydew display by offering orange-flesh and golden honeydew varieties in addition to the regular green-flesh variety.
  • Honeydew looks sturdy, but it will bruise and crack under pressure. Limit honeydew displays to one level.
  • Place honeydew next to cantaloupe as they are natural companions and share a similar price point. This encourages consumers to pair the fruit together at breakfast and in fruit salads.
  • Honeydew requires a lot of space. Waterfall displays will save some space in your department and will move the green melon into the aisle, making it more noticeable to consumer.
  • Create a fresh look by slicing a honeydew in half and filling it with berries, then overwrapping it. If you offer different color varieties, slice open one of each color.

Food Service

  • Create thin honeydew slices to use as a plate garnish.
  • Add cubed honeydew to green and fruit salads. Include it on salad bars.
  • Honeydew and breakfast go hand in hand. Include it on breakfast bars and as a side for breakfast dishes.
  • Use honeydew in compotes and desserts.
  • Honeydew can be grilled with other fruits on a skewer to create a tasty and attractive summertime side dish.

In The Backroom

Grades

U.S. No. 1 U.S. Commercial U.S. No. 2 These grades are not mandatory. Shippers instead must adhere to minimum state standards for sugar content.

Handling

Temperature: 45 to 50 F, 7 to 10 C; mature melons can be held at 36 to 38 F Relative humidity: 90-95% Mist: no Typical shelf life: 14 to 21 days Ethylene sensitive. Do not store or transport with commodities that produce ethylene. Place unripe product in warmer areas of the produce department. Honeydew, unlike other melons, does ripen and soften after harvesting when left at room temperature. Pin-size spots on the rind indicate chilling injury. Overripe melons have a bitter flavor. Fresh-cut Clean with potable water. Cut with sanitized utensils on a sterile surface. Hold at 45 F, 7.2 C. On displays above 45 F, use a marking system to identify and discard product after four hours.

Availability

Fresh Trends

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