Citrullus lanatus Crimson Sweet Bio

The Crimson Sweet watermelon is a semi-early variety with very large ovate fruits that can weigh up to 10 kg. Its light green skin marbled with dark green encloses a deep red, very sweet, juicy, and very refreshing flesh! It requires a sunny, warm location and regular watering to produce its best fruits. It is resistant to fusarium wilt and anthracnose. Sowing is done in warm conditions in March and April, in a nursery in May, and harvesting continues from July to September.

Watermelon was cultivated before the Christian era in the Nile Valley, as evidenced by the frescoes in the tombs of the pharaohs. Watermelon fruits can be eaten raw, either salted or sweet, just like melons. In hot regions, they are highly appreciated for their refreshing quality. They also make very good jams. They are consumed cut into cubes with crushed ice or with various exotic fruits in fruit salads. Watermelon has antiscorbutic, purifying, and hydrating properties. It contains vitamins (A, B, C) and minerals (calcium, magnesium, iron).

Maintenance: Watering should be plentiful and frequent, but not with water that is too cold to avoid slowing down the plant's growth. Vegetative ground cover is beneficial. Hoeing and weeding are recommended.

Harvest: Watermelons are harvested as they ripen: they are ripe when they lose their shiny colour and are heavy.

Storage: It can be stored for a few days in a cool place after harvest.

Gardener's tip: Regular hoeing and weeding are recommended. Applying mulch is advised in case of drought.