Citrullus lanatus Mountain Yellow

The Mountain Yellow Watermelon is an old American variety that was very popular in the 1800s in the New Jersey region of Pennsylvania. It is a yellow-fleshed selection of the Mountain Sweet watermelon. It produces large oblong fruits weighing 9 to 15 kg, covered with a dark green skin streaked with light green. The flesh is dark yellow, thick, juicy, refreshing, and sweet. It contains black seeds that can be reseeded the following year. It is an easy variety to grow in various climates. It is sown from March to May for a harvest about 90 days later, from June to September.

The Watermelon is an annual vegetable plant with creeping stems. It is cultivated for its cylindrical fruits with sweet and melting flesh, which are consumed raw like melon. It is a very refreshing fruit highly appreciated in hot regions. It is also used to make delicious fruit salads, excellent jams, and sorbets. Watermelon has antiscorbutic, purifying, and refreshing properties and contains vitamins (A, B, C) and minerals (calcium, magnesium, iron).

Watermelon requires well-fertilized soil, a warm and sunny exposure, and regular watering.

Harvest: Watermelons are harvested when ripe; they lose their shiny colour and sound hollow when tapped.

Storage: They can be stored for a few days in the refrigerator.

Gardener's tip: Regular hoeing and weeding are recommended, and mulching is advised.