Orange-Flesh Honeydew, aka Orangedew

TUNE IN: Robbie Sigona talks about Orange Flesh Honeydew

Keep scrolling for some produce tips to keep in mind for when selecting an Orange-Flesh Honeydew, as well as some of our favorite serving suggestions!

Orange-Flesh Honeydew is a favorite among our customers and our staff! Sometimes you’ll see them called Orangedew or Orange-Fleshed Honeydew, but they’re all the same melon! We work with Turlock Fruit Company to bring in these and other unique, outstanding melons each summer. We’ve worked with owner Don Smith and his company for over 35 years!

The Orange-Flesh Honeydew is a result of a musk melon and a honeydew. It tastes like a cantaloupe with the extra sweetness of a honeydew. They’re super juicy, flavorful and well…you need to taste one!

When selecting an Orange-Flesh Honeydew, keep in mind:

  • First, orange-flesh honeydew melons should be clean with as little blemishes as possible. Some marks are inevitable, but older melons will show spots.
  • They should have a nice orange color to them. Some farmers will pick them green, and they look like a honeydew.
  • Make sure they have a waxy texture to them. Go ahead and feel it. You don’t want a smooth and slick melon.
  • Orange-flesh honeydew melons should be heavy for their size. This way they’re loaded with juice and natural sugar.

Serving suggestions:

Melons are so refreshing and flavorful, sometimes they’re best when simply sliced and diced. One simple say to spice up (literally) sliced melon is to add a little Tajin. So good!

Here are some ways to incorporate melon to recipes, too:

Orange-Flesh Honeydew, Fig & Prosciutto with Fennel and Sigona’s Basil Oil
Prosciutto and and cantaloupe is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet cantaloupe companion, creating a delicious flavor you might not usually expect from two simple ingredients. We’ve taken these two ingredients and added in a few other flavors and textures — the fennel adds fantastic crunch — to create a salad rather than a typical melon-prosciutto appetizer. Serves 4 to 6.
CLICK HERE for the recipe
Melon, Prosciutto and Arugula Salad with Sigona’s Summertime Peach White Balsamic
Chicken & Sweet Melon Salad with Grapes and Walnuts on a Bed of Mixed Greens
This is a light and refreshing meal that’s hearty enough to serve as a main course for dinner. Simply delightful! 
CLICK HERE for the recipe
Chicken & Sweet Melon Salad with Grapes and Walnuts on a Bed of Mixed Greens
Orange-Flesh Honeydew Agua Fresca with Lime & Mint
Orange-Flesh Honeydew Agua Fresca with Lime & Mint is a light, refreshing fruit juice which originated in Mexico. This thirst-quencher is made by simply blending fruit with water and adding in a bit of lime. We like mint in ours, too. Add vodka or don’t — we’ll leave it up to you.
CLICK HERE for the recipe
Orange Flesh Honeydew Agua Fresca with Lime & Mint
Shrimp, Melon and Wild Arugula Salad with a Simple Meyer Lemon Oil Dressing
The peppery arugula pairs well with the sweet melon and delicate shrimp. Wild arugula packs even more of a punch, so use what your taste buds desire. If you can’t find wild, regular or baby will be just as good.
CLICK HERE for the recipe
Melon & Prosciutto Skewered Hors d’oeuvres
Melon and prosciutto is a classic Italian pairing. I love the salty-sweet combination, especially when drizzled with our reduced fig balsamic. It presents just the right flavor…delicious! I have two time-saving tips for this dish:
CLICK HERE for the recipe
orange flesh honeydew prosciutto basil skewers with balsamic

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