The flesh is light green, pink around the seed cavity.
It is juicy and aromatic.
The plant delivers high yields.
85 days from seed.
History Notes
Ogen Melons were popularized commercially in Israel on the Kibbutz Ha’Ogen (meaning “The anchor”, founded 1947.)
They are named after that kibbutz.
The melons were not actually developed there; they were grown from seed brought from Israel to Hungary. [1] [2]
The kibbutz’s own published timeline of important events does not mention Ha’Ogen melons specifically, though it does refer to melons:
“1956 – Summer – The first batch of Ha’Ogen’s Honey Melons (400 kg) is shipped abroad.” [3]
Sources
[1] “…introduced from Hungary a green-fleshed, smooth-skinned, sutured cultivar which they too named after their home community. However, the Ha’Ogen settlement is located on the sandy soils of the coastal plain that are unsuitable for dryland farming, and thus, irrigation is essential for the growing of crops there.” — Karchi, Z. Development of Melon Culture and Breeding in Israel. ISHS Acta Horticulturae 510: VII Eucarpia Meeting on Cucurbit Genetics and Breeding.
[2] “In Hungary, what you call Ha’ogen is sarga dinnye,” says Amaryll Schwertner, chef-owner of Boulette’s Larder, in the Ferry Building.” — Patterson, Daniel. Sphere of influence: An ambivalent melon eater falls hard for the Ha’ogen. San Francisco Magazine. September 2009.
[3] Retrieved January 2010 from http://www.myhaogen.org.il/index.php?option=com_content&task=view&id=128&Itemid=111