Canary melon, Spanish yellow melon
Cucumis melo Juan Canary
- Exposure
- Sun
- Hardiness (USDA)
- 12a (10°C ≤ T° < 12.8°C)
- Lifecycle
- Annual
- Foliage
- Deciduous
- Family
- Cucurbitaceae
- Genus
- Cucumis
- Species
- Melon Cucumis melo
The canary melon, also known as the Spanish yellow melon, is a variety of Melon (Cucumis melo) belonging to the inodorus melon group . Appreciated for its long shelf life and refreshing flesh, this early-ripening melon can be harvested from early summer through to autumn, andthe icing on the cake is that its fruit can be kept for several weeks, even months, in the right conditions.
How to recognize the canary melon?
The canary melon is an annual herbaceous plant with a creeping habit. Its stems can be one to two meters long. They are fitted with tendrils, which enable the plant to hang on if trellised. The canary melon doesn't grow more than 50 centimetres high when it has no support on which to climb.
Its deciduous, medium-green foliage is made up of broad, full, more or less lobed leaves.
The canary melon bears on the same plant :
- Male flowers;
- Hermaphroditic flowers.
All are yellow, but only the hermaphrodite flowers have a bulge at the base, called an ovary, which gives rise to the fruit after pollination.
The fruit of the canary melon is elongated, reminiscent of a rugby ball. Yellow, it measures up to 30 cm in length and around 18 cm in diameter, and weighs an average of 1.5 to 2 kg.
The fruit of the canary melon is elongated, reminiscent of a rugby ball. Yellow, it measures up to 30 cm in length and around 18 cm in diameter, and weighs an average of 1.5 to 2 kg.
Is the canary melon toxic?
No, the canary melon is not toxic, and its fruit is widely consumed throughout the world. As with all melons, however, the rind can be contaminated by soil, fertilizer or pesticide residues.
It is therefore advisable to wash the skin carefully before cutting, to avoid any contamination of the flesh. Remember also to wash your hands after handling.
Our care tips
Canary melons like the sun. Move the fruit away from the foliage to let the light shine on them, so they'll be sweeter. You can also elevate them with a tile or stone to protect them from humidity.
Watering
Canary melons like water. Don't let the soil dry out. Water at the base, without wetting the foliage, to prevent powdery mildew.
Use rainwater or tap water.
Fertilization
Apply a potassium-rich fertilizer, such as a tomato fertilizer. Follow the manufacturer's instructions to avoid damaging the plant.
Harvest
Harvest the fruit when it's ripe.
When the base of the petiole at fruit level cracks, you can harvest. Cut the stalk two or three centimetres from the fruit.
Pulling out
Once the plant has dried out completely, you can pull it out.
When the foliage turns yellow and the stem becomes brittle, this is a sign that the root system is no longer functioning. You can uproot the plant to make room for other crops.
Take the base of the main stem (the stalk) with your full hand. Use gentle circular movements to loosen the roots, then lift gently. If the soil is compact, use a fork. Push it about 15-20 cm from the stem and pry up to dislodge the root ball without breaking it.
Pick up any dead stems and leaves lying around to prevent spores and fungi from remaining in the soil.
Thinning out
Keep only one plant out of three, the most vigorous.
Planting
When the risk of frost has passed, it's time to plant.
Choose a sunny location, sheltered from the wind. If you live in a rainy region, make a mound and plant your Canary melon at the top. This will protect the plant from excess water.
Dig a hole 15 centimetres deep and place compost or manure at the bottom to enrich the soil.
Water the rootball to keep it intact. The roots are fragile. Carefully remove the pot and avoid touching them.
Plant your Cucumis melo Juan Canary. The rootball should be flush with the soil. Fill in with garden soil and tamp gently. You can form a watering trough and mulch to retain moisture and prevent the spread of weeds.
Make an initial watering to help the plant take root. Water at the base, without wetting the foliage.
Pollination, which is necessary to obtain fruit, is easier between two different plants. Canary melons benefit from being planted at least in pairs, side by side, to optimize harvesting. However, keep them at least a metre apart to allow them to develop.
Sowing
Once the risk of frost has passed, you can sow your Cucumis melo Juan Canary seeds.
Canary melons are greedy plants. Prepare the soil by adding manure or well-decomposed compost.
Canary melons can be sown in bunches.
- Dig a hole about ten centimetres deep.
- Fill it with sowing and planting soil.
- Bury three seeds under a centimetre of soil.
- Water lightly.
Water to keep the substrate moist until the first leaves appear.
Space your plantsat least one metre apart. Canary melons needs room to grow.
You can start seedlings indoors when the days get longer.
Get your own buckets. It's best to choose models made of biodegradable material (peat or coconut fiber). This way, you won't have to unstuff your Cucumis melo Juan Canary to transplant them into the ground: their roots are fragile.
Fill your cups with potting soil for seedlings and plantations. You can also use garden soil enriched with compost.
In each pot, plant three seeds and cover them with a centimetre of soil.
Water lightly, then regularly to keep the substrate moist until the first leaves appear.
Place your seedlings in a bright spot where the temperature exceeds 18°C, such as a greenhouse or veranda.
Frequently asked questions
What does canary melon taste like?
The canary melon has a mild, slightly sweet flavor, less pronounced than that of Cucumis melo cantalupensis. Its creamy-whiteflesh is very juicy, with subtle hintsof honey. It is appreciated for its delicate taste and freshness.
How long can I keep a canary melon?
Whole canary melons keep for one to two weeks in the refrigerator. In a cool, dry, well-ventilated place (such as a cellar), certain varieties can be kept for several weeks, or even months, provided the fruit is intact and harvested when ripe.
Once cut, yellow melons keep for two to three days in the refrigerator, in an airtight container or protected by cling film.
How can I tell if a canary melon is ready to eat?
A ripe canary melon can be recognized by several signs:
The skin is bright yellow (not greenish);
- It is slightly soft at the end opposite the tail;
- It has a mild, sweet smell;
- It is heavy.
If it's still too hard and has no fragrance, it's not quite ripe.
Disease / Threat
Information
- Lifecycle
- Annual
- Foliage
- Deciduous
- Exposure
- Sun
- Substrate
- Humus soil
- Planting methods
- Open groundIn pots
- Categories
- VegetableHerbaceous
- Tags
- BeginnerCold-sensitiveLarge potThirstyEdible vegetable
- Origins
- East AfricaWestern AsiaSouth AsiaAustralia
- Hardiness (USDA)
- 12a (10°C ≤ T° < 12.8°C)
- Leaf color
- Dark green
- Flower color
- Yellow
- Fruit color
- Yellow
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