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When to enjoy.

King O’ The West Honeydew and western cantaloupe are at their peak from August through October. The Smith family of the Turlock Fruit Company farm has been in business for over 100 years, with four family generations included in every step of production. They grow in San Joaquin Valley, California, known as “the salad bowl of America” for its fertile soil. Here, the warm days and comparatively cool nights allow the melons to absorb a high sugar content, so you can enjoy uniquely sweet flavor in every bite. Additionally, since the melons mature on the vine for a long growing period and are hand-selected, you can be confident they’ll be perfectly ripe.

If you like honeydew and cantaloupe, you’ll also want to try orangedew, a unique melon that has a similar flavor to cantaloupe with a cinnamon finish and a honey-sweet aroma.

Enjoy any of these on their own, add a few chunks to your salad, or use them in these great recipes.

Tips.

  • Rinse whole melons thoroughly before cutting. For convenience, you can also purchase cut melons in our Produce department.
  • Store cut melons in the refrigerator for up to three days.

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Honeydew melons and cantaloupes are a good source of vitamin C and beta-carotene.

A serving of 1/4 of a medium cantaloupe (4.8 oz) provides about 50 calories, and the following:

Sodium: 20 mg/1% DV
Potassium: 240 mg/7% DV
Carbohydrates: 12 g/4% DV
Fiber: 1 g/4% DV
Sugars: 11 g
Protein: 1 g
Vitamin A: 120% DV
Vitamin C: 80% DV
Calcium: 2% DV
Iron: 2% DV

A serving of 1/10 of a medium honeydew melon (4.8 oz) provides about 50 calories, and the following:

Sodium: 30 mg/1% DV
Potassium: 210 mg/6% DV
Carbohydrates: 12 g/4% DV
Fiber: 1 g/4% DV
Sugars: 11 g
Protein: 1 g
Vitamin A: 2% DV
Vitamin C: 45% DV
Calcium: 2% DV
Iron: 2% DV

Percent Daily Values (% DV) based on a 2,000-calorie diet.