Inside a black garlic bulb's sheath of dry, aged paper-thin skin are black jelly-like cloves. The cloves have a savory sweet taste, a pleasant molasses undertone with a subtle hint of a soy sauce.
Offering a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable looks and tastes like a cross between broccoli and cauliflower. Available starting in late summer.
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This item was last sold on : 11/09/16
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.
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.
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Leichtag Foundation||Encinitas CA||760-230-6772|
|University Club||San Diego CA||619-234-5200|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Fairmont Grand Del Mar||San Diego CA||858-314-1975|
|Blue Water Seafood Market and Grill||San Diego CA||619-497-0914|
|Tribute Pizza||San Diego CA||858-220-0030|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|Ritual Tavern||San Diego CA||619-283-1618|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Catamaran||San Diego CA||858-488-1081|
|Nutmeg Café & Bakery||San Diego CA||858-405-2401|
|Entwined Bistro & Wine Bar||Escondido CA||760-705-1556|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Cal A Vie||Vista CA||760-945-2055|
|The Cork and Craft||San Diego CA||858-618-2463|
|Brasserie||San Diego CA||858-450-9576|
|Zeetogroup||San Diego CA||619-955-8558|
|Coast Industrial||San Diego CA||619-479-7878|
Recipes that include Honeyloupe Melon. One is easiest, three is harder.
|David Lebovitz||Frozen Melon Margaritas|
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