What are the pros? Excellent in jams and cooked
What are the cons? None
I just added this one to my cart with glee. Wild African watermelons are used in France as a root stock to boost the health, growth and production of regular watermelons. That is what I intend to do with it. The bonus with citron watermelons is they don't cross pollinate easily, very handy traits for amateur seed-savers. I grew up eating citron jam my mother used to make in South of France. She used all parts of the fruit, including the thinly sliced rind, marmalade-style. It was delicious and a single plant yield was enough to stock up for our family of 8, with spare jars to give to friends. These are definetly NOT meant to be eaten raw. But cooked either in jam form or as explained in the description above is excellent, especially for young palates and picky children since the taste is mild.
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