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market-farming - Re: [Market-farming] Charentais melons

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  • From: "Bill Shoemaker" <wshoemak AT inil.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Charentais melons
  • Date: Tue, 8 Aug 2006 13:17:55 -0500

Adriana

I first tried growing them when Vilmorin seed first came to the US. They provided seed of several varieties, including 'Savor', an older one. Their seedsmen taught me how to pick them, which is different that other orange-fleshed melons. I think they are the tastiest of all melons. Growing them shouldn't be any more difficult than muskmelons (cantaloupe if you prefer). The tricky part comes when they mature. Look at the little branch coming from the stem of the fruit. It will have a small leaf at the end of it. Before the fruit turns color on the outside, the leaf will fade and begin to die back. That is when the fruit is ready. It will not "slip" from the stem at that stage. Just cut the stem. If you wait for the fruit to change color on the outside or to slip, it will be overripe.

Be aware that there are "charantais" varieties that are not full-blooded charantais. They've been crossed with muskmelon and won't have that great flavor. Also, if your plants are infected with bacterial wilt or viruses they won't have good flavor either.

Bill Shoemaker, Sr Research Specialist, Food Crops
University of Illinois - St Charles Horticulture Research Center
www.nres.uiuc.edu/faculty/directory/shoemaker_wh.html

----- Original Message ----- From: "Adriana" <adriana AT chefsgreens.com>
To: <market-farming AT lists.ibiblio.org>
Sent: Tuesday, August 08, 2006 12:11 PM
Subject: [Market-farming] Charentais melons



If you've studied the catalogs I'm sure you've heard about the famous French
Charentais melons.

I grew some a couple of years ago and was not impressed by the taste - the
aroma was fabulous but the taste was bland and watery. I wondered what the
fuss was all about.

Well, let me tell you what the fuss is all about - I just got back from 2
weeks in Provence and got to taste the real thing, fresh form the local
farmer's markets. OH, MY GOD!!!! It was like eating concentrated perfume!

So, what's the trick, has anybody grown them successfully in the US? I
suspect Alabama may be too warm for them, but I'm more than willing to
experiment to see if I can come close to Nirvana.

For those of you who are interested, seeds are available from Cooks at
http://www.cooksgarden.com/prodinfo.asp?number=665&variation=&aitem=2&mitem=4Adriana
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