This grapefruit-sized fruit actually grows on a climbing cactus. Its spongy pulp is white or sometimes pinkish red, sweet and juicy with numerous tiny edible black seeds scattered throughout
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Inventory, lb : 0
This item was last sold on : 10/31/14
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.
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.
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.
Recipes that include Honeyloupe Melon. One is easiest, three is harder.
|David Lebovitz||Frozen Melon Margaritas|
People have spotted Honeyloupe Melon using the Specialty Produce app for iPhone and Android.
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HerringboneNear La Jolla, California, United States
7837 Herschel Avenue, La Jolla 92037
About 179 days ago, 8/05/14
Spotter's comments : Honeyloupe Melons spotted at Herringbone. Tomato & Honeyloupe Melon Salad
Santa Monica Farmers Market
Hugo GomezNear Santa Monica, California, United States
Paso Robles, CA ,
About 214 days ago, 7/02/14
Spotter's comments : Honeyloupe Melons spotted at Santa Monica Farmers Market. First of the season.