The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Inventory, ea : 90.00
This item was last sold on : 08/17/17
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.
Honeyloupe melons are a good source of vitamins A, C and B6 as well as potassium and fiber.
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.
|Fairmont Grand Del Mar||San Diego CA||858-314-1975|
|Wheat & Water||La Jolla CA||858-291-8690|
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Georges at the Cove||San Diego CA||858-454-4244|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Herb & Wood||San Diego CA||619-955-8495|
|The Rose||San Diego CA||619-281-0718|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Baci (Luce)||San Diego CA||619-275-2094|
|Cal A Vie||Vista CA||760-945-2055|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Barbarella||San Diego CA||858-454-7373|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Counterpoint||San Diego CA||619-564-6722|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|Rustic Root||San Diego CA||619-232-1747|
|Superfood Coffee||Carlsbad CA||760-409-0979|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Green Dragon Tavern & Museum||Carlsbad CA||760-797-5579|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|The Cork and Craft||San Diego CA||858-618-2463|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Harvest Kitchen||San Diego CA||619-709-0938|
|Little Lion||San Diego CA||619-519-4079|
|Golden Door||San Marcos CA||760-761-4142|
|Hundred Proof||San Diego CA||619-501-6404|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Panama 66||San Diego CA||619-702-6373|
|Lena Craft Mexican||La Jolla CA||858-263-4190|
|Tribute Pizza||San Diego CA||858-220-0030|
|Two Seven Eight||San Diego CA||619-278-0080|
|Victoria Mahdion||San Diego CA||619-987-3304|
|The Miller's Table||Oceanside CA||310-694-4091|
|University Club||San Diego CA||619-234-5200|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|The Patio on Goldfinch (Mission Hills)||San Diego CA||619-501-5090|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
Recipes that include Honeyloupe Melon. One is easiest, three is harder.
|David Lebovitz||Frozen Melon Margaritas|
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