The new melon
variety that’s got
Orange Candy is a new Aussie grown super sweet Amarillo melon, crisp like a nashi pear, full of flavour and refreshingly juicy.
When the smooth skinned variety turns bright yellow, it is ripe for the picking, carefully washed, packed and on it’s way to you. Whether it’s sliced, diced or with something nice, Orange Candy is the perfect healthy treat that’s sweet and ready to eat.
The juicy flesh of Orange Candy makes this healthy treat an eating sensation, every time.
Firmer than other melon varieties, Orange Candy’s crisp flesh makes it easy to prepare.
Orange Candy has a strong natural sweetness, making it the perfect compliment to any meal, dessert or simply on it’s own
From the farm
Sib Rapisarda is a second generation melon farmer who has spent decades learning from his father. This Summer, Sib is excited to bring melon lovers a new, juicy taste sensation, Orange Candy.
When you’ve been a melon farmer for over 40 years, you know a thing or two about the melon varieties and what variables are required to produce the very best fruit and according to Sib, Orange Candy is the perfect melon to grow in the hot and dry North Queensland weather conditions.
When the fruit is ready for harvest, it is picked daily, packed and sanitised on the farm, to ensure consumers are getting the freshest and sweetest fruit to enjoy.
Sib has invested in best practice equipment and infrastructure and hours are spent on the farm each day ensuring only safe and quality produce is being packed for consumers.
“I’m passionate about growing the best melons so that consumers have a sensational eating experience, every time.”
Farmer Sib – Rapisarda Farms
To the table
ORANGE CANDY POPS
1/2 cup cold whipping cream
180g Orange Candy, seeded and cut into small chunks
1 Tbsp honey
1 small drop orange food colouring (optional)
1. Using an electric mixing, whip the cream until soft peaks form.
2. Using a blender, combine the Orange Candy, honey and food colouring until pureed.
3. Very gently fold the pureed mixture into the whipped cream.
4, Spoon mixture into molds and freeze for 2 hours. Once mixture has turned slush, place sticks into the pops and place back into the freezer for at least 6 hours or overnight.
ORANGE CANDY AND HALOUMI SALAD
1/2 Orange Candy
1 Tbs lemon juice
1/2 tsp dried chilli flakes
200g haloumi, sliced
1/2 small red onion, peeled and very thinly sliced
1/2 cup small mint leaves
1/4 cup pistachios, chopped
1. Peel and deseed Orange Candy. Using a V-slicer or sharp knife, very thinly slice Orange Candy. Toss Orange Candy with lemon juice and chilli flakes in a bowl. Set aside.
2. Heat oil in a large frying pan over medium-high heat. Add haloumi and cook, turning once, for 1-2 minutes until hot and golden. Drain on paper towel.
3. Arrange Orange Candy on a serving platter. Top with haloumi and sprinkle with red onion, mint and pistachios. Season with black pepper, drizzle with extra virgin olive oil and serve.
If Orange Candy’s skin is bright, then you’ll surely know it’s ripe!
As Orange Candy matures in the paddock, it’s smooth skin will turn from a dull white, to a bright sunny yellow indicating it’s ripe for the picking.
Where other melon’s sweeetness is indicated by it’s deep colour, the sweetness of Orange Candy’s soft orange flesh will have you coming back for more.