With late spring heat settling in, New York grocers and restaurants are bringing out less familiar melons. At Union Square Greenmarket this week, crates of Crenshaw and Canary melons stood next to more common cantaloupe and honeydew. Shoppers paused, asking farmers about the flavor and best ways to eat them.
On the Upper West Side, Zabar’s produce manager, Michael Feldman, said Thursday that Christmas melons—also called Santa Claus melons—had just come into stock. "They’re sweet, with a firmer texture than honeydew," he said, noting that demand rises as school lets out and families plan picnics.
Several chefs are responding with new dishes. At Buvette in the West Village, lunch service now includes a salad of sliced Galia melon, prosciutto, and basil. A staff member said it’s a response to regulars asking for something lighter as temperatures rise.
Prices at city markets vary. Whole Crenshaw melons were selling for $5 to $7 each at the Grand Army Plaza Greenmarket on Saturday. Smaller specialty varieties, like Charentais, fetched slightly more. Vendors expect supplies to increase through June.
Local importers say demand for specialty melons is strongest in neighborhoods with outdoor dining and higher foot traffic. Chinatown fruit stands on Canal Street displayed Korean melons this week, selling them by the half to passersby. Vendors report that the early harvest is good, but warn that peak selection may not last past July.