White Suika Watermelon (Citrullus Ianatus)

Suika Japanese White Watermelon (Citrullus lanatus L.) : An ancient, traditional Japanese variety with white flesh and exceptional sweetness. Its aroma is distinct from other watermelons, with a 14° BRIX, the highest sugar content in watermelons; its flavor is almost honey-like with a light citrus finish. It's important to remember that, in addition to genetics, other factors influence its organoleptic qualities, particularly the soil, which must contain sufficient potassium and phosphorus for proper development of cucurbits.
The White Suika (simply "white watermelon" in Japanese) should be transplanted when temperatures are stable around 20°C.
The plant is not overly vigorous, but moderately productive. The fruits weigh a maximum of 4 kg and are ready in about 80 days from planting. Medium water requirements.
It is important to stop watering when the fruit is ripe, otherwise it will break: at this stage, growth is stopped and the fruit's bark is hardened; the water will swell, causing it to literally "burst."

It is also suitable for preserves, as well as for traditional consumption, served fresh in a sunny summer. The plant is not excessively vigorous, undemanding, and produces numerous fruits weighing about 4-6 kg, ready in 80 days. An ancient and traditional Japanese variety.