Produce Briefs...
Mangosteen
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
The honeyloupe melon, AKA Galia and Passport melon, is an eighth generation hybrid variety of the honey ball melon, honeydew melon and a cantaloupe. It was developed to improve upon the parent varieties to create a disease resistant melon.
The honeyloupe is a sweet, high sugar content melon that takes the best characteristics of its parent fruits. Its rind is pale yellow lime, netless and smooth like a honeydew, whereas its flesh is coral orange, succulent and floral sweet, typical of a cantaloupe. Average weight for ripe honeyloupe melons range three to five pounds.
Enjoy as a breakfast fruit with yogurt. Great edible garnish for open face sandwiches and pita bread creations. Include on fresh fruit plates and appetizer platters. To store, refrigerate cut melon up to three days.
Honeyloupe melons grow best in the warm summer months in Mediterranean-like regions. The original honeyloupe was developed in the 1960's by Frank Zink the University of California, Berkley.
Recipe Ideas
Recipes that include Honeyloupe Melons. One
is easiest, three is harder.
| Munak Ranch |
Current Facts
The honeyloupe melon, AKA Galia and Passport melon, is an eighth generation hybrid variety of the honey ball melon, honeydew melon and a cantaloupe. It was developed to improve upon the parent varieties to create a disease resistant melon.
Description/Taste
The honeyloupe is a sweet, high sugar content melon that takes the best characteristics of its parent fruits. Its rind is pale yellow lime, netless and smooth like a honeydew, whereas its flesh is coral orange, succulent and floral sweet, typical of a cantaloupe. Average weight for ripe honeyloupe melons range three to five pounds.
Applications
Enjoy as a breakfast fruit with yogurt. Great edible garnish for open face sandwiches and pita bread creations. Include on fresh fruit plates and appetizer platters. To store, refrigerate cut melon up to three days.
Geography/History
Honeyloupe melons grow best in the warm summer months in Mediterranean-like regions. The original honeyloupe was developed in the 1960's by Frank Zink the University of California, Berkley.
Recipe Ideas
Recipes that include Honeyloupe Melons. One
is easiest, three is harder.| eCurry |
|
Melon Boats |
| David Lebovitz |
|
Frozen Melon Margaritas |
| Meanderings Through my Cookbook |
|
Melon & Ginger Ice Cream |
