Ah, finally we get to try traditional French calissons. Maison en Provence, a cute shop in Mission Hills carrying specialties of the Provence region, recently started carrying calissons. They are from Chabert et Guillot in Montelimar, who appear to be particularly known for their nougat.
You can see in the picture how it breaks with a coarse crumble, but is moistly holding together. This version seems to have more water/sugar syrup than ours, is brighter orange in color, and is not ground quite as finely. I think the slightly coarser grind may help in bringing out more melon flavor — the very fine grind seems to swamp out the floral notes. The flavor reminds me of fruitcake with the almonds, candied fruit, and moist cake-like texture.