What do you get when you cross a Honeydew melon with a Cantaloupe? A wonderful melon treat. Reticulatus and Inodorus melons can freely cross and this is how the cultivar Honeyloupe was created. The Honeyloupe is the best of both worlds. Smaller than a Honeydew, more the Cantaloupe size, without the nettled skin, smooth and golden colored with orange flesh the similar texture and flavor of the Honeydew. A real fragrant aroma as well, again a little honey like.

Honeyloupes should be well-shaped and  nearly spherical and uniform in appearance. There should be no scars or surface defects, and no evidence of bruising. They should appear heavy for size, the surface waxy and not fuzzy. 
U.S. grades are No. 1, Commercial and No. 2. Distinction among grades is based predominantly on external appearances. Sizing is based on count per 13.6 kg (30 lb.) container, most typically 4 or 5, and occasionally 6 melons per carton. High quality appearance is protected, in part, by packing with a partition to protect melons from bruising, compression and scuffing. 
To properly store Honeyloupe: 45- 50 degrees F  Storage life is typically 12-15 days at 45 degrees F with up to 21 days attainable. 

Source authorities vary in the reported optimum storage and shipping temperatures for honeydew melons. Most recommendations use  45 degree F and 85-90% R.H. as the optimum handling conditions. In general, if melons are ripe or pretreated with ethylene at 100 ppm for 24 hr, trade recommendations for short-term storage and shipping are often range from 36.5 - 41 degrees F. Extended holding at these temperatures will induce chilling injury, rapidly evident after transfer to typical retail display temperature 

Here are some good links for Honeyloupe information:
http://www.hort.vt.edu/faculty/welbaum/pictures/11-1.html

http://www.bsi.vt.edu/welbaum/prototype/lessons/lesson11/part3.html

http://www.taunton.com/kg/features/growing/31melons.htm