A large, bright-yellow melon with a pale green to white inner flesh. The flesh looks like that of a pear but is softer and tastes a bit like a cantaloupe.
California and Arizona (June – October, peak season in July). From South America during the winter months (these melons tend to be less sweet than those domestically produced).
Handling and Storage
The outer skin of the Canary Melon is softer than that of the cantaloupe or honeydew, and preparation of the melon for consumption is best administered by a knife. When ripe the skin will have a slightly waxy feel. Avoid melons that are too firm, too soft, have bruises or are green tinged.
Juan Canary Melon; Variety Melons