melons

We love growing melons and are well known for some of the best melons around. They arrive just when we need them the heat of the Capay Valley summer. We grow many different varieties of melons, all of them unique in shape and flavor.

Melon storage depends on the melon type:

  • Watermelons should be kept at room temperature (out of direct sunlight) and should not be stored in the refrigerator until right before you are ready to eat them because if they are refrigerated for too long, the flesh gets mealy. They will keep for 7-10 days and should be kept in a cool spot. Note that watermelons do not ripen off the vine. 
  • Other melons can be stored on the counter for a day or two but if they are very ripe (and we try to harvest our melons as ripe as possible) or you won’t be eating it within one to two days, we recommend storing them in the refrigerator to slow down the ripening process and then bringing the melon to room temperature right before eating.

Once cut, melons and watermelon can be stored in the refrigerator for up to three days, either cut up in a container or left whole and wrapped with plastic wrap (or an eco-friendly alternative). Our favorite way to eat melons is cut in half, remove the seeds (except for watermelon) and then dig in with a spoon.

We really try our best to make sure you get a good melon, but it can be hard to tell from the outside how it’ll be inside. If you find it to be a little lackluster, there are a few ways to help it out. Popular ideas are a small amount of salt (really! Check out this article.), some acidity (lemon or lime juice), or herbs, like mint or basil. Another idea is to chop it into chunks, freeze, and then make a smoothie/slushy with the frozen chunks, potentially also adding a little bit of fresh fruit or juice, sweetener of your choice, and perhaps some herbs, like mint or basil. Melons also make a refreshing juice which can always be turned into popsicles.  

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Ambrosia and Goddess: Looks and tastes a lot like a cantaloupe – but don’t let it trick you! The “netting” on the skin of an ambrosia or goddess melon is not as raised as that of a cantaloupe and the flesh is softer. Ambrosia and goddess melons have a very fruity flavor and are delicious in smoothies!

Canary: Canary melons have bright yellow skin and a crisp, super-sweet creamy-colored flesh. 

Charentais: Round shape, smooth or a slightly netted gray-green rind with dark green ribs, orange flesh. 

Galia: Galia melons were developed by crossing a honeydew to a cantaloupe, resulting in a perfectly round melon with smooth, netted skin that turns yellow when ripe. Green flesh with the texture of a cantaloupe and kind of a tropical flavor. 

Haogen: thin yellow/green skin with green ribs and a green interior. Unique flavor, strong aroma, and soft flesh.

Honeylope: This honeydew-cantaloupe cross has the pale green skin of a honeydew, orange flesh like a cantaloupe, and a mild but sweet taste and crunchy texture that more closely resembles a honeydew.

Piel de Sapo: football shaped melon with yellow and green speckled skin. The flesh is light green and quite crispy. Also called a Christmas melon or Santa Claus melon.

Sharlyn: An oblong-shaped, golden yellow, netted melon with flesh that can be ivory, white, or pale orange. They have a fruity and floral aroma with tropical notes and a sweet, fruity flavor and a creamy texture.

Watermelons: Our watermelons come in all sizes and colors. All are seeded melons and all are sweet, juicy, and seriously delicious! We currently grow Crimson Sweet, Orchid, Sugar Baby, Yellow Doll, Estrella. Crimson Sweets, Sugar Baby, and Estrellas are red. Sugar Babies are quite small, Estrellas are large and oblong. Orchids are orange fleshed and yellow dolls have bright yellow flesh.