Abstract: Fresh He Tao honeydew melon （Wallace melon） was peeled and diced and then immerged in 2% NaCl for color protection in a short time. The fruit granules were immersed in 0.3% CaCl2 in order to maintain embrittlement. Chowchow was removed after rapid boiling. After pretreatment, the melon granules were mixed with yogurt. Orthogonal test with four factors at three levels was used for experimental design. The optimum formulation of He Tao honeydew melon yogurt was fresh milk of 77.42%, melon granule of 12.00%, stabilizer of 0.50%, sugar of 10.00%, melon flavor of 0.06%, and potassium sorbate of 0.02%. Its market prospects were briefly analyzed.