This is a very unique heirloom melon, dating back to the late 1500's. Grown not for raw eating, but for jams, preserves and pies. Bears exotic, small round fruits with prominent green speckled coloration, white flesh and red seeds. The flesh, though edible is very bland when raw, and is typically only used to make delightful goodies. Citron has a tough outer rind and will keep for several months indoors – even at room temperature and about a year in cool temperatures.
The citron melon grows abundantly in the Kalahari desert of Africa, where it is thought to have originated and where it is not only used as a source for water, but eaten. Citron Melons are great for making jams and preserves because of their high pectin content. Pectin is an ingredient often added when making jams or preserves to create the desired thickness.
The fruits are round, the flesh is white and dense. The flavor is much the same as that area of typical watermelon also. A quick producing plant relative to many other melons. Perfect for shorter growing seasons. Very productive in all USDA zones, including Canada and the UK. 90-100 days.
Other Names: African Watermelon, red seeded Citron, Preserving Melon, Navajo Red Seeded, Jam Melon, water melon citron, cooking melon, red seeded, pie melon, Citrullus amarus, stock melon, Citrullus caffer, citre, gigerine, citron melon, Citrullus lanatus var. caffrorum, fodder melon, Kalahari melon or tsamma melon.