Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Inventory, ea : 34.00
This item was last sold on : 10/17/17
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.
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Drew Canole - Blogger||San Diego Ca||619-295-3172|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Cal A Vie||Vista CA||760-945-2055|
|University Club||San Diego CA||619-234-5200|
|Catania La Jolla||La Jolla CA||619-295-3173|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Panama 66||San Diego CA||619-702-6373|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Casa de las Campanas Sur||San Diego CA||858 376 1522|
|Sorority Cuisine - Alpha Phi||San Diego CA||619-295-3173|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|The Cork and Craft||San Diego CA||858-618-2463|
|Counterpoint||San Diego CA||619-564-6722|
|Georges at the Cove||San Diego CA||858-454-4244|
|Brigantine Corp||San Diego CA||858 926 9644|
|Green Dragon Tavern & Museum||Carlsbad CA||760-797-5579|
|Barbarella||San Diego CA||858-454-7373|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Catamaran||San Diego CA||858-488-1081|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Baci (Luce)||San Diego CA||619-275-2094|
|Harvest Kitchen||San Diego CA||619-709-0938|
|Victoria Mahdion||San Diego CA||619-987-3304|
|Firefly Beach||San Diego CA||619-222-6440|
|Sorority Cuisine - Kappa Alpha Theta||San Diego CA||619-339-1924|
|Herb & Wood||San Diego CA||619-955-8495|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Gamma Phi Beta||San Diego CA||310-634-2371|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Trust Restaurant||San Diego CA||609-780-7572|
|Little Lion||San Diego CA||619-519-4079|
|Fairmont Grand Del Mar||San Diego CA||858-314-1975|
|Maretalia Ristorante||Coronado CA||619-522-6890|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Holsem Coffee||San Diego CA||650-773-6435|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|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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