Cavaillon melon sublimates the calisson

Home / Savoir-faire / The Cavaillon melon sublimates the calisson

The Melon de Cavaillon, more than a story,
a whole terroir…


The Melon de Cavaillon a history that combines past, present and future, under the sign of quality and under the sun of Provence.
Melon cultivation in France dates back to the 15th century and is today emblematic of the quality of our Mediterranean products.

Symbol of Provence and the southern sun, this refreshing product is an ambassador who has the advantage of being declined culinary,
as a starter or dessert, plain or in a salty or sweet alliance, and even as an iced cocktail.

The origin of the Cavaillon melon

Introduced in France in the 15th century, melon was very quickly cultivated in Cavaillon. Since then, its reputation has continued to grow and in 1859, the importance of the weekly market helped the fame of the Cavaillon melon to settle largely in Paris where it found many amateurs including the famous Alexandre Dumas. In 1864, the latter received a request from the librarian of Cavaillon, who asked him for a few volumes of his works.

He answered” (…) if the city and the authorities of Cavaillon value my books, I love their melons very much and I desire that in exchange for my 300 volumes, a life annuity of twelve melons per year be constituted for me (…)”. The City Council accepted this offer and delivered his twelve annual melons to Alexandre Dumas until his death in 1870.

In the 20th century, the development of transport gave the Melon de Cavaillon an international reputation.

Today, the town of Cavaillon has decided to work with professionals to ensure that the Cavaillon Melon obtains the PGI (Protected Geographical Index), the European equivalent of the AOC and an additional mark of recognition for the quality of the product.



When the candied melon sublimates the calisson

The melon is one of the essential ingredients for the manufacture of the Calissons d’Aix du Roy René. Fruit mainly used (95% of candied fruit), it is grown exclusively in Provence. Harvested at maturity, it is then candied in Apt, world capital of candied fruit since the 14th century. Naturally sweet, it contributes to the exceptional texture of Calisson and sublimates the other ingredients of Calisson: candied orange peels and almonds from Provence and the Mediterranean.

Nearly 200 tons of candied melon are needed each year to make the calissons of Roy René. Thanks to its local sourcing in Apt, Roy René participates in the preservation of this beautiful Provençal tradition and guarantees the quality and traceability of its raw materials.


Mr. Rey, father and son.


A passionate producer

Mr Rey, a melon producer for nearly 3 generations, has been growing melons in a rational way in Apt on an area of 5 hectares. Two kinds of melons are produced: the Charentais (melon of Provence or melon of Cavaillon which is that used for the candied melon of Roy René) and the Canary (yellow melon).

Home / Savoir-faire / The Cavaillon melon sublimates the calisson

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