Type: Open Pollinated / Heirloom
Class: Crenshaw
Relative Days: 90 - 100
Size (lbs.): 4 - 6
Netting: Smooth
Sutures: None
Rind Color: Golden Yellow
Flesh Color: Salmon - Orange
Life Cycle: Annual
Characteristics:
Crenshaw Melon is a distinctive open-pollinated heirloom prized for its exceptionally sweet, unique flavor and beautiful salmon-orange flesh. Developed from cantaloupe and casaba melon ancestry, vigorous plants produce large 4 to 6-pound fruit with smooth, golden-yellow rinds and no sutures. The tender flesh is softer than many other melon types and offers a rich sweetness that makes Crenshaw especially enjoyable for fresh eating. Maturing in approximately 90 to 100 days, this warm-season melon performs best with plenty of heat and time to fully develop its characteristic size, color, and flavor. Crenshaw also offers good keeping quality after harvest, allowing its distinctive fruit to be enjoyed beyond the initial harvest. For growers looking beyond traditional cantaloupes and muskmelons, Crenshaw offers an unusual combination of impressive size, beautiful flesh color, and memorable flavor.
Melon (Cucumis melo)
Cantaloupes belong to the Cucurbitaceae family, which includes squash, pumpkins, cucumbers, watermelons, and gourds. These plants produce both male and female flowers, and the size of the fruit can range from 3 to 7 pounds. The fruit’s shape and appearance vary significantly, from smooth or partially netted to sutured and heavily netted.
Temperature
Cantaloupes are a warm-season crop and should not be transplanted until the soil temperature 3 inches below the surface reaches 60°F. Maintain temperatures between 80-90°F until germination, then grow seedlings at 75°F. The optimal temperature range for cantaloupe production during the growing season is between 65° and 95°F. Temperatures above 95°F or below 50°F will slow growth and maturation.
Soil
Cantaloupes prefer light, well-drained soil with a pH of 7.0 and a southern exposure. Good soil moisture is crucial in the early stages of growth and during pollination when fruits are setting. However, do not water during the last week before the fruit is ripe, as overwatering can lead to bland fruit.
Planting
Transplanting: Start seeds indoors in late April or about a month before transplanting outdoors, using 50-cell plug trays or 2-3" biodegradable pots. Plant 3 seeds per cell or pot, about 1/4" deep, and maintain temperatures between 80-90°F until germination. After germination, grow seedlings at 75°F and reduce water and temperature for a week to harden them. When frost-free, settled weather arrives, transplant seedlings 2-3 feet apart in rows 6 feet apart, or thin to 1 plant per pot or cell and transplant 18 inches apart. Handle seedlings carefully, and avoid disturbing the roots. Water thoroughly after transplanting.
Direct Seeding: Sow 1-2 weeks after the last frost when soil temperatures are above 70°F. Plant 3 seeds every 18 inches, 1/2" deep, thinning to 1 plant per spot.
Row Covers: To maintain consistently warm conditions, use plastic mulch and row covers, which can promote earlier crops and higher yields, especially in northern regions. Remove the covers once plants have female flowers (identified by the tiny fruit at the base of the blossom).
Spacing
- 18-36 inches between plants in the row
- 48-72 inches between rows
Harvest
Cantaloupe varieties vary, but most are ready for harvest when the gray-green color transitions to buff-yellow and a light tug separates the fruit from the vine. Some melon types, such as honeydew, Charentais, Canary, Spanish, and Crenshaw, become overripe by the time the stem can be pulled from the fruit and must be cut from the vine.
For more information, please see links below:
- University of Missouri - Melon Production
- Oklahoma State - Cantaloupe Production
- Penn State - Cantaloupe Production
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