Wax Melon

 (Benincasa hispida) The wax melon is a too little-known treasure from Asia. The frost tender, long rambling vines produce extremely large melons that resemble watermelons but taste savory. Wax melon has been dated back 2,700 years ago in China; thanks to its long history, countless recipes exist for this versatile fruit. A staple winter food, its waxy rind helps to preserve the fruit for up to 12 months. The flesh is candied and stuffed into dessert pastries, stewed into hearty winter soups, stir fried and used to fill moon cakes for China’s Autumn Moon Festival. Fruit can weigh up to 75 pounds each. Excellent storage quality and snow-white flesh. An excellent substitute for zucchini squash, but these are tastier! Start indoors or direct sow (preferred) after the last chance of frost has passed and soil has reliably warmed. Create 2x2 foot hills that are spaced 4-6 feet apart. Sow 2 seeds per hill spaced 12 inches apart. Ideal germination temperature is 86-90F. Sow seeds 1 inch deep. Mulch around plants. As the rambling vines set fruit, you can thin some of the fruit to divert more growing energy to the remaining fruit. You can eat the young thinned fruits like zucchini.

COOK IT! Melon Recipes HERE 

GROW IT! Melon Growing Tips HERE

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