Cream of Saskatchewan watermelon (C. lanatus)

Cream of Saskatchewan Watermelon (C. lanatus): this is what's called a "dessert watermelon." Apparently imported from Russia to Canada at the beginning of the last century, it's a white-fleshed watermelon with an exceptionally high sugar content, characteristics found mostly in the Far East, particularly Japan, where similar varieties like the Silver Yamato or the white Suika are found. Don't expect the flavor of a classic watermelon; the texture is less crunchy and more creamy. Combine a classic watermelon with this in a fruit salad and you'll have a memorable end to a meal.
Cultivation, however, is no different from regular watermelons; it tolerates low temperatures well, allowing us to transplant slightly earlier or postpone it until late July. The plant produces two or three fruits, each weighing about 5-6 kg and measuring around 30 cm in diameter. It isn't overly vigorous, but trimming, as with (almost) all watermelons, improves the size and flavor of the fruit (as well as a good potassium content). Before harvesting, about 80 days after transplanting, watering should be reduced to prevent the fruit from cracking. The very thin skin means they don't keep very well after harvest; it's a variety not suited to large-scale distribution or storage, but it's perfect for home-grown produce or for those aiming for the restaurant industry.