Sources:
Enter the
Share Market®
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
SalanovaĀ® Lettuces
SalanovaĀ® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
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.
Honeyloupe melons are available in the summer through early fall.
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.
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.
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.
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 āfarm-to-fork capitalā 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 cityās 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.
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.
Recipes that include Honeyloupe Melon. One
is
easiest, three is harder.
People have shared Honeyloupe Melon using the Specialty Produce app for iPhone and Android.
| Munak Ranch |
Description/Taste
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 āfarm-to-fork capitalā 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 cityās 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.
Recipe Ideas
Recipes that include Honeyloupe Melon. One
is
easiest, three is harder.| David Lebovitz |
|
Frozen Melon Margaritas |
Recently Shared
People have shared Honeyloupe Melon using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Santa Monica Farmers Market
Munak Ranch
Near Santa Monica, California, United StatesAbout 70 days ago, 8/14/21 
Santa Monica Farmers Market
Munak Ranch
Near Santa Monica, California, United StatesAbout 105 days ago, 7/10/21 
Santa Monica Farmers Market
Munak Ranch
Near Santa Monica, California, United StatesAbout 115 days ago, 6/30/21 
Total Buah Segar
Near Ciputat, Banten, IndonesiaAbout 227 days ago, 3/09/21 Sharer's comments : melon honey dew 
Specialty Produce
Near San Diego, California, United StatesAbout 429 days ago, 8/20/20 Sharer's comments : Honeyloupe Melons are in! 
Specialty Produce
Near San Diego, California, United StatesAbout 436 days ago, 8/13/20 Sharer's comments : All the Melons are happening 
Specialty Produce
Near San Diego, California, United StatesAbout 457 days ago, 7/23/20 Sharer's comments : Honeyloupe Melons š are sweet and floral - do yourself a favor and put them in your menu 
Santa Monica Farmers Market
Munak Ranch
Near Santa Monica, California, United StatesAbout 458 days ago, 7/22/20 
Specialty Produce
Near San Diego, California, United StatesAbout 460 days ago, 7/20/20 Sharer's comments : Honey Loupe Melons are back |
