WITH its juice-packed flesh and unmistakable perfume, a ripe homegrown melon is something everyone with a sunny spot should experience. Eaten warmed by the sun (instead of numbed by the fridge), the perfumed flavour is unparalleled. But how do you get the best crop from your vines?
Melon plants have a reputation for being fussy, but follow my key points (see the checklist on page 20) and you’ll be fine. Here, I’m writing about varieties of Cucumis melo, rather than watermelon (Citrullus lanatus) or cucamelon (Melothria scabra). This species gives us honeydews, galias and cantaloupes, which includes the much-desired Charentais types.
Sown in March or April, the first fruits will be ripening now, filling the air with that unmistakable scent. My benchmark varieties are F1 hybrid cantaloupes: ‘Emir’ (netted skin, British bred) and ‘Alvaro’ (smooth skin, mildew
