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Honeyloupe melons are small to medium, oval fruits averaging 14 to 15 centimeters in diameter. The hard rind transitions from pale green to golden yellow-orange with maturity and remains firm and smooth, similar in consistency to a honeydew melon. Underneath the surface, the pale to bright orange flesh is thick, dense, aqueous, and crisp. There is also a central cavity filled with pockets of membranes encasing many small, tan seeds. Honeyloupe melons are fragrant and sweet with faint floral undertones.
Seasons/Availability
Honeyloupe melons are available in the summer through early fall.
Current Facts
Honeyloupe melons, botanically classified as Cucumis melo, are a hybrid variety belonging to the Cucurbitaceae family. The variety is a multi-generational cross between the honey ball melon, honeydew, and PMR45 muskmelon, and was initially developed to acquire the best characteristics of each parent. Honeyloupe melons were also created for both commercial and consumer markets, favored by growers and home gardeners for its resistance to disease, sweet flavor, and smooth, soft consistency.
Nutritional Value
Honeyloupe melons are an excellent source of vitamin A, which works as an antioxidant to help protect organ functioning and improve skin clarity. The sweet fruits are also a good source of vitamin C, which helps protect the immune system and contain vitamin B6, fiber, and potassium.
Applications
Honeyloupe melons are best suited for uncooked, savory and sweet preparations. The flesh can be pureed into cold soups and sauces, or it can be sliced and tossed into green and fruit salads. Honeyloupe melons can also be blended into smoothies, cocktails, and sorbets, chopped into salsas, or used as a flavoring in puddings and pastry fillings. The sweet flavor of the flesh compliments salted meats and strong cheeses on charcuterie plates, and the variety is frequently used as a topping for sweet breakfast items such as waffles, yogurt, and oatmeal. Honeyloupe melons pair well with cheeses such as feta, goat, and blue, arugula, basil, mint, pistachios, balsamic vinegar, and cured pork. It is recommended to store whole Honeyloupe melons at room temperature, and once cut, the slices should be stored in a sealed container in the refrigerator for up to three days.
Ethnic/Cultural Info
Honeyloupe melons were developed for warm, dry climates and grow well in the San Joaquin and Sacramento Valley regions of California. The Sacramento Valley is home to over one million acres of agricultural farmland, and the city of Sacramento even branded itself as the “farm-to-fork capital” of the United States in 2012. Many Sacramento-based restaurants receive multiple shipments of fresh, local produce per week and center their menus around the seasonal offerings. Honeyloupe melons are a popular dessert melon in the Sacramento food scene. The sweet melons are blended into shaved ice, chilled into gazpacho, or used as a topping over ice cream. Beyond the city’s rebranding, there is also a farm-to-fork food festival in Sacramento that highlights local farms, restaurants, and chefs, drawing thousands of visitors each year.
Geography/History
Honeyloupe melons were developed in the late 20th century by Frank W. Zink at the Agricultural Experiment Station at the University of California, Berkley. The sweet variety was explicitly bred to exhibit a vibrant coral-hued flesh and increase resistance to the common muskmelon disease, Verticillium wilt. Once the variety was released to commercial and home markets, the melons saw success throughout California and in other select regions of the United States. The Honeyloupe melons featured in the photograph above were grown at Munak Ranch, a farm located in the Upper Salinas Valley near Paso Robles, California.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
Honeyloupe melons have a firm, smooth rind that changes from pale green to golden yellow-orange as it ripens, resembling the texture of a honeydew melon. Inside, the flesh is pale to bright orange, thick, juicy, and crisp, offering a sweet taste with subtle floral undertones. The central cavity of the fruit contains tan seeds enclosed in membranous pockets, highlighting the melon’s unique structure.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Honeyloupe melons combine sweet and savory versatility, ideal for cold soups, salads, salsas, smoothies, and more. Their sweet flavor pairs well with cheeses like feta and blue, basil, mint, pistachios, balsamic vinegar, or cured pork. Store whole melons at room temperature, and once sliced, refrigerate in a sealed container for up to three days to maintain freshness.
Honeyloupe melons are a hybrid variety of Cucumis melo created by crossing honey ball melon, honeydew, and PMR45 muskmelon to combine their best traits. Known for their sweet flavor and smooth texture, these melons are resistant to disease, making them popular among growers and gardeners. They are rich in vitamin A for skin and organ health, vitamin C for immune support, and also provide vitamin B6, potassium, and fiber.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Honeyloupe melons were developed in the late 20th century by Frank W. Zink at the University of California, Berkeley's Agricultural Experiment Station. They were bred for vibrant coral-hued flesh and resistance to Verticillium wilt, a common muskmelon disease. The melons gained popularity in California and select U.S. regions. Munak Ranch grows them in the Upper Salinas Valley near Paso Robles, California.
SS2 Morning Market
Jalan SS 2/62
The Sacramento Valley is home to over one million acres of farmland and has been branded as the “farm-to-fork capital” of the U.S. since 2012. Many local restaurants craft their menus around seasonal produce, receiving fresh shipments multiple times a week. Among the highlights are Honeyloupe melons, which are enjoyed in desserts like shaved ice, gazpacho, and ice cream. Sacramento's farm-to-fork food festival celebrates local farms and chefs, attracting thousands of visitors annually.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Honeyloupe melons are compact, oval fruits, typically 14 to 15 centimeters in diameter. Their firm rind matures from pale green to golden yellow-orange, resembling a honeydew melon. Inside, the juicy, dense flesh is pale to bright orange, complemented by a fragrant, sweet flavor with light floral notes. These melons contain a central cavity filled with tan seeds encased in membranes.
Munak Ranch
Honeyloupe melons are incredibly versatile and can be enjoyed in both sweet and savory dishes. They can be pureed for cold soups and sauces, blended into smoothies and sorbets, or chopped into salsas. Their sweet flavor pairs well with salty meats, strong cheeses like feta and blue, and fresh herbs like basil and mint. To maintain freshness, store whole melons at room temperature, and refrigerate cut pieces in a sealed container for up to three days.
Munak Ranch
Honeyloupe melons are a hybrid developed from honey ball melon, honeydew, and PMR45 muskmelon, combining qualities like disease resistance, sweetness, and smooth texture. Highly nutritious, they are rich in vitamin A for organ protection and skin clarity, as well as vitamin C for immune support. Additionally, they provide vitamin B6, fiber, and potassium, making them a valuable inclusion in a healthy diet.
Munak Ranch
Honeyloupe melons were bred by Frank W. Zink at the University of California, Berkley's Agricultural Experiment Station in the late 20th century. This sweet variety is known for its vibrant coral-hued flesh and its resistance to Verticillium wilt, a common muskmelon disease. Honeyloupe melons gained popularity in California and select U.S. regions and are grown at locations such as Munak Ranch in the Upper Salinas Valley near Paso Robles, California.
Honeyloupe melons thrive in warm, dry climates and are notably suited to California’s San Joaquin and Sacramento Valleys. Sacramento, known as the “farm-to-fork capital” since 2012, boasts over a million acres of agricultural farmland. The city celebrates local produce with a farm-to-fork food festival and menus centered around seasonal ingredients, where Honeyloupe melons are often transformed into desserts like shaved ice, gazpacho, or ice cream toppings.
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