ingredient information
Honeydew Melon Frozen
Honeydew is a cultivar group of the muskmelon, Cucumis melo Inodorus group, which includes crenshaw, casaba, Persian, winter, and other mixed melons. A honeydew has a round to slightly oval shape, typically 15–22 cm (5.9–8.7 in) long. It generally ranges in weight from 1.8 to 3.6 kg (4.0 to 7.9 lb). The flesh is pale green in color, while the smooth peel ranges from greenish to yellow. Like most fruit, honeydew has seeds. Honeydew's thick, juicy, sweet flesh is often eaten for dessert, and is commonly found in supermarkets across the world. This fruit grows best in semiarid climates and is harvested based on maturity, not size. Maturity can be hard to judge, but is based upon ground color ranging from greenish white (immature) to creamy yellow (mature)[1]. Quality is also determined by the honeydew having a nearly spherical shape with a surface free of scars or defects. Also, a honeydew should feel heavy for its size and have a waxy (not fuzzy) surface. In California, the honeydew is in season from August until October[2]. The winter melon variety of honeydew melon should not be confused with the homonymous winter melon. In physical science, freezing or solidification is the process in which a liquid turns into a solid when cold enough. The freezing point is the temperature at which this happens. Melting, the process of turning a solid to a liquid, is almost the exact opposite of freezing. All known liquids undergo freezing when the temperature is lowered enough, with the sole exception of liquid helium, which remains liquid at absolute zero and can only be solidified under pressure. For most substances, the melting and freezing points are the same temperature, however, certain substances possess differing solid-liquid transition temperatures. For example, agar melts at 85 °C (185 °F) and solidifies from 31 °C to 40 °C (89.6 °F to 104 °F); this process is known as hysteresis.