General Information
The Canary melon is oval-shaped, with a smooth skin. When the melon is ripe, its hard rind turns bright yellow, it develops a corrugated look and a slightly waxy feel and its flesh will be pale ivory in color. The texture of the flesh is notably succulent, almost wet and semi firm, similar to a ripe pear. Within the flesh, the fruit bears a dry salmon-orange seed cavity. The melon possesses flavors both tangy and mildly sweet. Its aromatics linger with nuances of banana and pineapple and a slightly musky finish. Ideal weight for best flavor are melons weighing 4 to 5 pounds. Only choose Canary melons which are bright yellow (no green coloring on the skin) as these signal that they are mature and ready to eat. Melons harvested before maturity are considered to be of inferior quality as they will never reach the same level of true ripeness off the vine.
History
The Canary melon’s given name refers to the melon’s color, not the Canary Islands, though it is clearly documented that the melons were in fact, cultivated there, as the island’s fertile soil and dry arid climate contribute to perfect growing conditions. Its origins though are considered to be of Persian descent. The Canary melon is not the most recognized commercial melon variety, as it has many growing deficiencies. It is susceptible to mildew, sunburn and is inherently not disease resistant, often yielding crops of damaged fruit. Similar to other winter melons, its growing season is during the summer months preferably in warm arid climates. In the United States, Canary melons are grown primarily throughout the highly productive and diverse agricultural region of San Joaquin valley.
