Cavaillon Melon
Let yourself be seduced by the delicious secret of Provence: the Cavaillon melon. Discover the history of the Cavaillon melon, its cultivation, how to enjoy it and its specialities.
Let yourself be seduced by the delicious secret of Provence: the Cavaillon melon. Discover the history of the Cavaillon melon, its cultivation, how to enjoy it and its specialities.
Enter the intoxicating world of Provençal flavours by delving into the fascinating history of the Cavaillon melon. This juicy, sweet and aromatic fruit is not only a real temptation for the taste buds. It's also part of Provence's culinary heritage, a tantalising secret handed down from generation to generation.
From its carefully nurtured cultivation to the different ways it can be enjoyed, the Cavaillon melon is a real treasure of the Provencal soil.
The melon belongs to the cucurbit family, like cucumbers and squash. It is assumed that the melon comes from Africa. It was already cultivated in Egypt five centuries before our era.
It will reach Greece, then Rome, around the 1st century. During the Renaissance, monks cultivated it for the Popes, in their summer residence of Cantalupo, near Rome... hence the name "cantaloupe".
It is said that the Cavaillon melon arrived in the region thanks to the Popes who settled in Avignon.
Initially considered a rare and precious delicacy in the 18th century, it was reserved for prestigious tables such as the king’s court and was given as a gift to distinguished visitors. In 1620, the Duke of Guise received "fruits, melons, artichokes, wine, and bottles" as a tribute. Similarly, Monseigneur d’Oppède, the First President of the Parliament of Provence, was presented with a selection of artichokes, peaches, and melons.
The 19th century marked a major expansion for the Cavaillon melon with the arrival of the railway, which enabled melons from southern France to be shipped across the Rhône Valley and as far as Paris. By the mid-19th century, Cavaillon experienced its "golden age"—the melon trade flourished, and the city prospered. The fresh produce market at Place du Clos became a daily event after its expansion in the 1870s and remained active until 1965. Production significantly increased, packaging methods improved, and each shipping company developed its own brand.
From then on, the melon became the emblematic product of Cavaillon, securing its reputation far beyond the region, even reaching Paris, where it won over many admirers—including the prolific writer Alexandre Dumas. He is said to have donated a copy of each of his works to the city of Cavaillon in exchange for a lifetime pension of 12 melons per year.
In the 20th century, agricultural success continued to shape Cavaillon’s prosperity. However, by the late 1980s, economic challenges arose, leading to the closure of several major shipping companies and a restructuring of the agricultural sector.
Despite these difficulties, melon producers remained committed to preserving traditional cultivation and upholding the excellence of the Cavaillon Melon. Their goal was to have it recognized as the finest melon and to promote high-quality farming. In 2002, professionals in the industry united under the Syndicat Interprofessionnel des Maîtres Melonniers de Cavaillon. They launched an initiative to obtain Protected Geographical Indication (PGI) status and to develop the "Cavaillon Melon" brand. The PGI label was granted to members of the syndicate based on strict quality standards, ensuring premium melon production in both conventional and organic farming (criteria include sugar levels, harvesting-to-shipping timelines, selected plots, and a defined geographical area).
In summary, the Cavaillon Melon owes its reputation to an ancestral savoir-faire, strict agricultural practices, and a rich history shaped by logistical innovations that expanded its reach.
The Cavaillon Melon earns its IGP
On February 12, 2025, the European Commission officially granted the **Protected Geographical Indication (PGI)** to the Cavaillon Melon, recognizing its unique qualities and strong connection to its terroir. This distinction, awaited for nearly eight years by local producers, guarantees consumers the authenticity and traceability of this emblematic fruit.
This European recognition not only enhances the product itself but also highlights the region's cultural and agricultural heritage, ensuring the continuation of this centuries-old tradition.
Key Figures of the Cavaillon Melon PGI
But what exactly is a PGI?
The Protected Geographical Indication (PGI) is an official label that guarantees the link between a product and its region of origin. It recognizes a local expertise and ensures that at least one key stage of production, processing, or preparation takes place within the defined geographical area. The PGI provides national and European protection, with a strict set of specifications controlled by independent bodies under the supervision of the state.
The cultivation of melon is done by sowing seeds from February to April when the soil starts to warm up. It is done either under heated shelter or a little later in the field. The fruit grows on a creeping vine on the ground, with tendrils and large blue-green leaves. The plant, very demanding, requires a very good sunning and an abundant watering. The flowers, which appear on the stems of the plant, of yellow colors, are unisexual (male or female) or hermaphrodite from where the preponderant and exclusive role of the pollinating insects, as the bee, which while going from flower to flower, transport the pollen necessary to ensure the fertilization of the fruits.
The first harvests of fully ripened fruits begin three and a half to five months after sowing. A ripe melon can be recognized by its increasingly sweet fragrance, the first leaves above the melon starting to wither, its lighter color, and a small scar appearing around its peduncle.
Harvesting is preferably done early in the morning, during the coolest part of the day, by hand, using a long stick to move the leaves under which the melons are sheltered to protect them from excessive direct sunlight.
The melon harvest extends from May to late September.
Melon: Fruit or Vegetable?
From an agricultural perspective, the melon is considered a vegetable because it is grown in vegetable gardens, just like zucchini and cucumber. However, from a botanical standpoint, it is indeed a fruit: it develops from the plant’s fertilized flower and contains seeds. It belongs to the Cucurbitaceae family, along with watermelon and cucumber.
Composed of 90% water, it is highly valued for its nutritional benefits. Rich in carotene (provitamin A) and vitamin C, it also contains essential minerals and trace elements, including potassium, iron, zinc, copper, and manganese.
Taste the symbol of a Provençal summer and let yourself be transported by this sun-kissed delight during your visit to Cavaillon.
From June to August, on the stalls of our markets and in greengrocers across Destination Luberon, you will find beautiful Charentais "yellow" melons.
Now one of the most sought-after summer fruits, the melon is characterized by its juicy, fragrant orange flesh. It delights the taste buds with its sweet and refreshing flavor. Composed of nearly 90% water, it is highly hydrating and can be enjoyed throughout the day. It is delicious eaten fresh as a starter or dessert, in slices, or mixed into a fruit salad. It can also be enjoyed in savory dishes, paired with cooked ham as an appetizer, or served warm to bring a sweet-savory touch to meats and fish.
Did you know?
Melon is a climacteric fruit. Like apples and figs, it continues to ripen after being harvested, unlike watermelon—another summer favorite—which must be picked at full maturity. To speed up the ripening of a slightly underripe melon, place it under a cover or in a fruit bowl with apples or bananas. The ethylene they release will help it ripen faster.
How to choose a melon?
To choose a melon, the density (weight/volume), the cracking of the stalk, a nice homogeneity of the color (green turning yellow) and the shape (embroidery, furrows ...) are good evaluation criteria.
How to store it?
A melon can easily be stored in a cool place for 5 or 6 days. Before placing it in the refrigerator, put it in a plastic bag or an airtight container. This way, its smell will not mix with other foods. It is possible to freeze it in cubes or in small balls.
Looking for a summer recipe with Cavaillon melon?
Indulge in a culinary creation where boldness meets refinement. Jean-Jacques Prévôt invites you to savor a melon fricassée with gambas, a perfect harmony of sweet and seafood flavors.
Cigales are small pastries made with melon marinated in anise, coated with grilled almonds and honey. Laurent Jarry also offers melon meringues, and in season, melon marshmallows, berlingots, and a cake called Le Saint Jacques with melon.
Maison Jarry - Avenue Victor Basch, Cavaillon - Tel: 04 90 71 35 85
A Cavaillon specialty, crafted at the L’Étoile du Délice pastry shop. It is a dark chocolate ganache infused with melon. Best enjoyed well-chilled!
L’Étoile du Délice - 176 cours Gambetta, Cavaillon - Tel: 04 90 78 07 51
Since 1873, the Rastouil family has been perfecting the art of fruit candying. What is candying? It is simply the process of replacing the fruit's water content with sugar to preserve it for an extended period. Today, Sylvie and Denis Rastouil continue the family tradition for everyone's delight.
Confiserie Saint Denis - Z.A. le Plan des Amandiers-RN100, Les Beaumettes - Tel: 04 90 72 37 92 - www.confiserie-saintdenis.fr/
In Robion, an award-winning artisanal jam factory transforms fruits from local orchards into refined jams—beautiful to look at and delicious to taste. Made using traditional methods, the jams from La Roumanière evoke the ones that once filled our grandmothers' shelves.
La Roumanière - 199 route de Cavaillon, Robion - Tel: 04 90 76 41 47 - www.laroumaniere.com/
Each year, Melon en Fête brings Cavaillon to life during a summer weekend dedicated to its iconic sweet fruit. This must-see event celebrates the melon with friendly entertainment, gourmet discoveries, and a festive atmosphere in the heart of town.
Discover the full program of the 2025 edition, taking place on July 4 and 5, and get ready for a weekend full of flavor and festivities! On the menu: melon market, family-friendly activities, shows, culinary demos, concerts, and many more surprises.
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