Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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This item was last sold on : 09/21/17
The Honeyloupe melon is a high sugar content melon that takes the best characteristics of its parent fruits. Its exterior rind is a creamy ivory to green in color, net-less and smooth like a honeydew melon. Its flesh is salmon orange, succulent and floral sweet, typical of a muskmelon. At maturity the skin of the Honeyloupe melon will take on a slight coral tint and will fully slip from its vine. Average weight for ripe Honeyloupe melons ranges from three to five pounds. The Honeyloupe is also andromonoecious, meaning it produces both male and bisexual flowers on its green vines.
Honeyloupe melons are available during the summer months.
The Honeyloupe melon is a member of the Cucurbitaceae family and a hybrid variety of the Honey Ball melon, honeydew melon and the first generation PMR45 muskmelon. It was developed to improve upon the parent varieties and to create a more disease resistant melon. Today it has had successes both as a home garden melon and as a commercial variety, specifically in the San Joaquin Valley and Sacramento Valley regions of California.
Honeyloupe melons are a good source of vitamins A, C and B6 as well as potassium and fiber.
A sweet melon the Honeyloupe is best suited for raw, uncooked preparations both savory and sweet. Pureed it can be used to make beverages, cold soups, sauces, sorbets, puddings and tart fillings. Add slices to salads or serve alongside salted meats and cheeses. Chopped it can be used as a topping for sweet breakfast items such as waffles, yogurt and oatmeal. The Honeyloupe melon can be used as a substitute in recipes where traditional muskmelon or honeydew melon is called for. Its sweet melon flavor marries well with feta cheese, basil, arugula, mint, citrus fruits, pistachios, balsamic vinegar, yogurt and cured pork. To store keep at room temperature until cut, cut Honeyloup melon will keep refrigerated for three days.
The original Honeyloupe was developed between 1969 and 1972 by Frank Zink at the University of California, Berkley. It was bread specifically to have a vibrant coral hued flesh as well as resistance to the common muskmelon disease, Verticillium wilt. Honeyloupe melons grow best in the warm summer months in both desert and Mediterranean-like regions.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Rose||San Diego CA||619-281-0718|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Gamma Phi Beta||San Diego CA||310-634-2371|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Rustic Root||San Diego CA||619-232-1747|
|Catamaran||San Diego CA||858-488-1081|
|Victoria Mahdion||San Diego CA||619-987-3304|
|Georges at the Cove||San Diego CA||858-454-4244|
|Harvest Kitchen||San Diego CA||619-709-0938|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Baci (Luce)||San Diego CA||619-275-2094|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Drew Canole - Blogger||San Diego Ca||619-295-3172|
|Panama 66||San Diego CA||619-702-6373|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Cal A Vie||Vista CA||760-945-2055|
|Counterpoint||San Diego CA||619-564-6722|
|Maretalia Ristorante||Coronado CA||619-522-6890|
|Wheat & Water||La Jolla CA||858-291-8690|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Herb & Wood||San Diego CA||619-955-8495|
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Barbarella||San Diego CA||858-454-7373|
|Little Lion||San Diego CA||619-519-4079|
|Hyatt Islandia||San Diego CA||619-224-1234|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Fairmont Grand Del Mar||San Diego CA||858-314-1975|
|Brigantine Corp||San Diego CA||858 926 9644|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|University Club||San Diego CA||619-234-5200|
|The Cork and Craft||San Diego CA||858-618-2463|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Hundred Proof||San Diego CA||619-501-6404|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Firefly Beach||San Diego CA||619-222-6440|
|Sorority Cuisine - Kappa Alpha Theta||San Diego CA||619-339-1924|
|Casa de las Campanas Sur||San Diego CA||858 376 1522|
|Holsem Coffee||San Diego CA||650-773-6435|
|Green Dragon Tavern & Museum||Carlsbad CA||760-797-5579|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Trust Restaurant||San Diego CA||609-780-7572|
Recipes that include Honeyloupe Melon. One is easiest, three is harder.
|David Lebovitz||Frozen Melon Margaritas|
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