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Mainstream Canteloupe
  • Mainstream Canteloupe
  • Mainstream Canteloupe
  • Mainstream Canteloupe
  • Mainstream Canteloupe
  • Mainstream Canteloupe
  • Mainstream Canteloupe
  • Mainstream Canteloupe
  • Mainstream Canteloupe
Mainstream Canteloupe

Cucumis melo
$4.50
Description

A great melon for hot, humid conditions like ours! This popular market variety is a standout for flavor, storage, and shipping, producing 3–4 lb fruits that hold up surprisingly well in wet or humid conditions. But this version is special because its been stewarded for many years in North Florida. 

Tommy Simmons, a longtime farmer at Bellevue Gardens in Archer, Florida, has been growing and saving seed from this variety for a long time. The crew at Siembra Farm has also been growing it for several seasons, and it has quickly become one of their favorites in the rotation.

The flesh is bright orange, thick, firm, juicy, and absolutely delicious.
Product details
  • About 25 seeds
  • 90 days to harvest
  • Seeds grown at Siembra Farm in Gainesville, Florida
How to grow

Sow seeds ½ inch deep, spacing plants 20–36 inches apart, with rows 4–5 feet apart. These melons will sprawl and take up plenty of garden space, so they’re not the best choice for small gardens without room for rambling vines.

Plant as soon as the threat of frost has passed—or even earlier if you can protect the plants from cold. For North Florida, that usually means February through April.

Drip irrigation or hand watering is recommended, as overhead watering can encourage disease, especially with cucurbits.

Ripe melons change from green to tan-yellow and become wonderfully aromatic. They also slip easily from the vine when you gently press the vine next to the fruit. This is called “full slip” and is the ideal stage for harvesting cantaloupes.

How to save seeds

If you’re growing another variety of melon in the species Cucumis melo, they may cross-pollinate. Watermelons are a different species, so they will not cross with your melons and can be grown alongside them without concern.

For good genetic diversity, save seed from as many plants as possible. We recommend a minimum of about 5 plants, but more is always better.

Let the fruit become fully mature before saving seed, so when they’re ready to eat, the seeds are also ready. Scoop out the seeds and soak them in water for about 6-8 hours to lightly ferment them. This helps remove the surrounding goop and may reduce some seed-borne disease, while also allowing poorly developed seeds to float.

Then rinse and decant the mixture several times, pouring off floating seeds and debris and keeping the healthy seeds that have sunk to the bottom. Strain the good seeds and spread them out on a cloth napkin or dish towel to dry completely before storing.

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