15 seeds
Sowing: from April to June
Sixth: 1 m2 per plant
Ripening: 90 days from transplanting
Honeydew Melon (Cucumis melo)
Honeydew Melon (Cucumis melo): This ancient variety has had a long journey: originally grown in France and Algeria under the name Melon d'Antibes blanc d'hiver (white winter melon from Antibes), so named for its white flesh and long shelf life; it could, in fact, keep until the spring following harvest.
Some seeds of this variety were later brought to New York as gifts at a gala dinner; from there they ended up in the hands of John Gauge, a USDA breeder, who in a clever marketing move renamed it Honeydew, probably in reference to the fruit's remarkable juiciness and pleasant sweetness.
Honeydew melons can easily exceed 3 kg. The green rind lightens as it ripens, while the white flesh with greenish hues is sweet, fragrant, and particularly rich in liquid.
In the field, the plant is vigorous. Pruning is recommended to contain vegetative growth, improve fruit size and quality, and reduce the risk of disease.