Growing of Different varieties of Watermelon

Melons belong to the cucurbit family. A distinction is made between sugar melons and watermelons.

Sugar melons are more closely related to cucumbers than to watermelons. The large fruits of the melon are botanically berries.

Melons come mainly from tropical areas. However, they are also cultivated in Europe, the northernmost commercial crop in France.

Sugar melon varieties

The sugar melons are divided into three groups and then into varieties:

Honeydew melon

Winter melons include the most well-known honeydew melon (the smooth, yellow baseball with a pale light green inner life that often tastes like nothing). Further variety names:

“Yellow Spanish.”
“Yellow Canary Islands”
“Amarillo Rugoso”
“Amarillo Redondo”
“Green Spanish” with various names such as Tendril, Rochet, or Piel de Sapo.

Of all these, beginners should better keep their hands off, because there is a reason why the yellow baseball often tastes of nothing

The winter melon is the only group of sugar melons whose fruits do not ripen after harvesting

If the honeydew melon was harvested in the optimal appearance for transport (unripe), it would remain the same. 

For inexperienced melon growers, there is the additional difficulty that the ripeness and thus the time of harvesting of winter melons are not easily recognizable, according to Farmpally.

They do not smell and have no separating layer on the stalk that comes off when ripe, the pleasure-seeker is dependent on the tapping test.

Reticulated melons

These have a good smell when ripe, have a fairly long shelf life, and are available in the following varieties, for example:

Galia melon sliced
Honey Dew: Smooth, yellow honeydew melon with a fruit weight between 1 and 2 kg.
Eastern Shipper: Large oval shape with a clear net structure, firm flesh with a spicy taste, two varieties with slightly different fruit colors,s and a ripening period (around 85 days).

Western Shipper: Available in several hybrid varieties from “Coronado” to “Torreon”, sweet, mostly orange flesh, good disease resistance, net more or less clearly visible.

Cantaloupe melons

They are pleasing due to their scent, but usually do not keep for very long. The following varieties belong to them:

Cezanne F 1: Sweet and juicy, ripens particularly early, robust melon for greenhouse cultivation and protected outdoor places, resistant to Fusarium.

Marlene F 1: Sugary sweet melon with juicy flesh, resistant to Fusarium.
Masada F 1: Variety for greenhouse cultivation and open field, at least sunny semi-shade, resistant to Fusarium and mildew.
Orange Beauty F1: Early-ripening hybrid that develops fruity and very juicy fruits weighing around 1 kg, well suited for balcony cultivation due to short tendrils.

Frequently asked questions

My melons have grown fruit according to the instructions, but they quickly became mushy, what can I do?
The next time you see the fruit, you should put a plate or board underneath it, so that it does not lie on the ground and does not get rotten (squishy). 

You can do the same with the fruits of the current season, but they won’t taste as good, but maybe the seeds will still ripen, chatty advised.

Even if it says “long shelf life”, this is always relative to melons.

Is there any way to preserve them for a really long time?

There is, in forms little known to us so far: The watermelon rind (without the thin, hard outer skin) is pickled like mixed pickles and candied. 

In Russia, the juice is fermented into schnapps or boiled down to syrup, in India and the Near and Middle East, the seeds are eaten roasted or baked into bread. 

Some recipes are available on the Internet, have fun trying them out.

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