It is the height of summer and we are enjoying many types of summer melons at the store. They are refreshing and hydrating on hot days and tasty-sweet.

Melons are great in salads, with ice cream and custard, and in antipasto. There are lots of melon recipes on our website.

We have an exciting assortment of melons in the store:

Cantaloupe
Did you know cantaloupe is a variety of muskmelon? The cantaloupe most likely originated in a region from South Asia to Africa and wasn’t introduced to Europe until around 1890.

Casaba Melons
The casaba melon is a variety of muskmelon that is closely related to the honeydew. The pale green flesh of the casaba has a mildly sweet flavor, and it has a wrinkly yellow rind with a pointed stem. The casaba melon gets its name from Kasaba, Turkey, from where it was imported to the United States in the late 19th century.

Galia Melons
Galia melons are a hybrid variant of summer cantaloupes, first developed in Israel. The fruit characteristically features beige color, thick netted rind, and soft, juicy, light green sugary flesh inside. The fruit is quite popular in Europe and the U.S. for its juicy, aromatic, and refreshing delicate pale green flesh.

Green and Orange Flesh Honeydew Melons
Among all melons, honeydew melons are the sweetest variety with a hint of honey flavor. They have a distinct aroma, especially when it’s ripe, that has fresh and sweet-floral characters.

Orange Flesh Honeydews are a cross-breed of the cantaloupe and honeydew melon. The result is a type of melon with the smooth rind of honeydew but the orange flesh of cantaloupe.

Sugar Kiss Melons
The sweetest member of the “Kiss” family of melons is native to Taiwan. This melon melts on your tongue and packs a punch of flavor.  With a texture reminiscent of a Crenshaw, the Sugar Kiss has an unsurpassed flavor.

Watermelon
We have both seedless and mini-watermelons. It was originally domesticated in West Africa—a highly cultivated fruit worldwide with more than 1000 varieties. There is evidence from seeds in Pharaoh’s tombs of watermelon cultivation in Ancient Egypt.

The sweet, juicy flesh of the watermelon is usually deep red to pink and sometimes golden yellow. Watermelon rind is edible after cooking.