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Fonzy melons are a small to medium varietal, averaging 3 to 7 pounds in weight, and have a uniform, round, and curved shape. The melon’s rind is hard, thin, and semi-smooth, and as it ripens, the rind will develop a slightly waxy texture. The surface may also become lightly corrugated with shallow wrinkles and furrows, and the coloring will deepen from a pale yellow into a vibrant bright yellow with orange undertones. Underneath the rind, the flesh ranges in color from ivory to white with pale green and peach hues and is aqueous, dense, and thick with a firm but tender, succulent consistency. The flesh also contains a soft and semi-granular mouthfeel, similar to a pear, and encases a small central cavity filled with many tan oval seeds. The seeds are very hard and are typically discarded before consumption. Fonzy melons should feel heavy for their size when ripe and emit a subtle, honeyed aroma. The melons also range from 12 to 14 Brix, a measurement of the sugar content within the flesh, creating a distinctly refreshing and mild, sweet, fruity, and floral flavor.
Fonzy melons are generally available for a limited season in the early summer.
Fonzy melons, botanically classified as Cucumis melo, are an early-season muskmelon belonging to the Cucurbitaceae family. The specialty melons mature in approximately 70 to 75 days and are a modern variety of canary melon. Fonzy melons are highly favored for their juicy, sweet flesh and are a type of winter melon, meaning their hard rind allows the melon to have a long post-vine shelf-life, stored for extended periods, and shipped to markets worldwide. The bright yellow, round melons are also a boutique home garden cultivar, valued for their fast-growing nature and productivity. Fonzi melons are relatively rare and are only found for a short season through select markets. The melons are primarily consumed fresh and can be utilized in sweet or savory preparations.
Fonzy melons are an excellent source of fiber to regulate the digestive tract, vitamin A to maintain healthy organ functioning, and vitamin C to strengthen the immune system while reducing inflammation. The melons are also a source of antioxidants to protect the cells against environmental toxins known as free radicals, potassium to balance fluid levels within the body and contain lower amounts of manganese, iron, calcium, and phosphorus.
Fonzy melons are a sweet melon variety that may be used similarly to honeydew or cantaloupe. The melon’s subtly floral and fruity flavor is well suited for fresh preparations, and the flesh can be removed, discarding the fibers, seeds, and rind. Fonzy melons can be cut in half and consumed straight, out of hand, sliced and tossed into green or fruit salads, cubed and displayed on appetizer platters, or wrapped in cured meats such as prosciutto as a salty-sweet bite. The melons can also be sprinkled with salt or chile powder, blended and frozen into popsicles and sorbet, incorporated into chilled soups, or mixed with herbs as a fresh reprieve to fried foods. In addition to culinary applications, Fonzy melons have a sweet flavoring that complements smoothies, cocktails, shakes, and fruit punches. Fonzy melons pair well with fruits such as bananas, strawberries, peaches, oranges, raspberries, and apples, herbs such as basil, cilantro, and mint, fennel, ginger, honey, and cucumber. Whole, uncut Fonzy melons will keep for a couple of days at room temperature and as long as two weeks when stored in the refrigerator. Once sliced, the melon pieces will keep 2 to 3 days when stored in a sealed container in the fridge.
Fonzy melons are just one of the melon varieties cultivated in Mexico. The main growing regions include Sonora, Guerrero, Colima, Coahuila, Nayarit, and Durango, and these regions account for over eighty percent of the country’s production. Mexico was selected for its hot and dry daytime and cold nighttime temperatures, an ideal climate for developing sweet, sugar-filled melons. Regions of the country also receive abundant hours of sunshine, contributing to the melon’s flavor and growth cycle. Different types of honeydew, muskmelons, and watermelons are cultivated throughout Northern and Southern Mexico, but the majority of the melons produced are exported to the United States or Asia. MAS Melons & Grapes, a distribution company established in 1997, grows Fonzy melons in Mexico. The company uses state-of-the-art Brix sensors to scan the melons for sugar levels without needing to cut into the flesh. These Brix sensors allow MAS Melons & Grapes to select the sweetest melons and ensure that quality is maintained or succeeded when the melons are sold to consumers. The company’s mission is to innovate, grow, and distribute quality produce, and they selected Mexico for the country’s extended growing season, producing melons almost year-round.
Fonzy melons are descendants of the canary melon, a type of muskmelon first discovered growing in Persia and the surrounding region. Canary melons were later introduced to the New World in the 16th century through Spanish explorers. Over time, several modern melon varieties have been developed from canary melons, selected for their bright coloring and sweet flesh. Fonzy melons were released to commercial markets in the early 21st century. The variety is primarily grown in Mexico, exported to specialty markets in the United States, and is also produced on a smaller scale in Arizona and California. When in season, Fonzy melons are sold through local markets, distributors, and select grocers. The variety is also offered exclusively through Ball Seed as a novel home garden cultivar.
Recipes that include Fonzy Melon. One is easiest, three is harder.
|What the Fridge?||Proscuitto Wrapped Fonzy Melon|