Commodity: Specialty Melons



  • 4317

    canary/yellow honeydew

  • 4320


  • 4322


  • 4334


  • 4336

    santa claus

Specialty Melons

Commodity Overview

Specialty melons are a great way to expand your melon category. Sales continue to rise as consumers look for healthy, sweet options. Offer specialty melons as a way to cash in on that desire.


  • Specialty melons don’t just add a sweet flavor to your diet, they also offer health benefits. Melons tend to be low in sodium. A low-sodium diet has been show to help lower blood pressure. Melons are high in vitamin C, which is an antioxidant that has been shown to help fight cancer and boost the immune system. Casaba melon contains B6, which helps regulate metabolism and decrease inflammation. Orange-flesh melons contain vitamin A, which is essential for healthy eyes.
  • The U.S. Food and Drug Administration has approved the following nutrient content descriptors for casaba melons: fat-free, saturated fat-free, cholesterol-free and high in vitamin C. The U.S. Food and Drug Administration has approved the following nutrient content descriptors for crenshaw melons: fat-free, saturated fat-free, cholesterol-free, high in vitamin A and high in vitamin C.

Sales Strategies

  • Cross-promote specialty melons with skewers, honeydew, cantaloupe, cereal, bananas and yogurt.
  • With so many varieties to choose from, specialty melons are available year-round. Include them in promotions throughout the year.
  • Fall: Include specialty melons in back-to-school promotions as they are a tasty addition to a child’s lunch. Remind consumers to pack an ice pack in that lunch box.
  • Winter: Specialty melons can add a flavorful punch to holiday breakfasts and brunches. Include them in holiday promotions.
  • Spring: Promote specialty melons as a great addition to Easter and Mother’s Day brunches. They also add new flavor to fruit salads.
  • Summer: Include specialty melons in summertime promotions as a cool, healthy addition to picnics. They are also a quick, nutritious snack for kids.
  • Inform consumers of melons’ many health benefits and include them in promotions targeting health-conscious consumers.

Dynamic Displays

  • Variety is key. There are many varieties of specialty melons. Experiment with the available varieties to see which ones sell best in your store.
  • Melons look sturdy, but they can crack and bruise under too much pressure. Keep stacking to a minimum.
  • Break up the sameness of your display by slicing and overwrapping a melon to add some color to the display.
  • Consider packing a plastic fork and knife with the overwrapped quarter of a melon for a quick on-the-go snack.
  • Keep specialty melons with similarly priced items to avoid sticker shock when consumers compare them to cantaloupe and honeydew.
  • Include fresh-cut melon in your display to appeal to time-strapped consumers

Food Service

  • Specialty melons can add new flavor and interest to salad and breakfast bars.
  • Melons are a great complement for pork. Offer a melon salad as a side for pork dishes.
  • Add a topping like cottage cheese, ice cream, sherbet, chicken salad or fresh fruit to half a melon with the seeds removed for an interesting look and great taste.
  • Use thin melon slices as a plate garnish.
  • Include specialty melon on fruit skewers and consider adding melon cubes to your kids’ menu.

In The Backroom


35-lb. flat crates 30-lb. cartons, various counts, including imports RPC 6416, 6419, 6420, 6423, 6425, 6426


Casabas, crenshaws, persians, juan canary and santa claus have no official grades and are called unclassified.


Temperature: 50 F, 10 C; hold cut melon below 45 F, 7.2 C Relative humidity: 90-95% Mist: no Typical shelf life: 14 to 21 days Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a higher temperature.) Melons require careful handling to prevent damage. They are sensitive to extreme heat or cold. Flavor and texture can be improved if product is held for a few days at 60 F (15.6 C) before use. For fresh-cut melons, take note of the following U.S. Food and Drug Administration rules: wash melons with potable water, clean and sanitize the cutting area and utensils, hold cut product at 45 F (7.2 C) or lower. If cut product cannot be held at that temperature, throw it away after four hours. This is key, as bacteria can thrive in melon netting.


2/3 to 1 lb. = 1 cup cubed melon

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