Why you should be excited
Melon is a delicious fresh-eating apple with a refreshing flavour some compare to melon or strawberry.
The story of Melon
No, it doesn’t have red or orange flesh. And its flavour is as likely to be compared to berries as it is to melons. But Melon is still an apple well worth your attention.
It’s a big, pretty apple, with strawberry red striping on a yellow background and crisp, tender flesh that’s juicy, delicious and considered to be of high quality.
Grown for the commercial trade in 19th and early 20th century New York State, this is an apple that’s as good to eat as it is reminiscent of an earlier era of apple diversity.
It's also known as Watermelon and Norton’s Melon.
Discovered in East Bloomfield, New York, USA, 1845.
Flavour, aroma, texture
A crisp, tender, juicy apple with a mild but refreshing flavour some compare to that of melons or berries.
Large, with strawberry-red striping over a yellow background. Very nice to look at.
When they’re available
Late season (usually mid-October).
Quality for fresh eating
Quality for cooking
Mainly for fresh eating.
Quality for cider
Like most heritage varieties, Melon was used extensively in cider back in the day, even if it is known overwhelmingly as a fresh-eating apple.
Good (3 months or more when kept refrigerated).