Our seed variety—Hale’s Best—is a 1923 Heirloom and is one of the best known, sweetest, and most productive of cantaloupe varieties.
Our featured cantaloupe variety: Hale’s Best Seed
Cantaloupe: The Perfect Summer Snack Food
While watermelon is considered by many to be the top quintessential summer fruit, it needs to move over and make room for cantaloupe. Sweet, juicy cantaloupe is similarly hydrating and serves as a welcome cooling snack on hot days. Cantaloupe is a delicious accompaniment and addition to a number of dishes and makes an excellent addition to smoothies and homemade salsas.
Interesting Facts About Cantaloupe
Cantaloupe Gardening Tips
Water regularly taking care to avoid wetting the foliage—using a soaker hose is best.
pH – 6.0-6.5. Soil temperature must be 75 – 95° F or seeds will not germinate!
The warmer the better; cantaloupes cannot tolerate frost.
In the northern part of the country, sow seeds indoors around 4 weeks before the last frost.
Plant seeds ½” deep and take special care of roots when transplanting outside. Plant seedlings 24” apart. Consider using black plastic sheeting to warm soil.
Cantaloupe takes around 85-120 days to grow from seed to ripe fruit.
Cantaloupe plants are heavy feeders.
Apply a thick layer of organic mulch (compost is ideal) as the vines start to creep.
Keep a close eye out for common pests, such as squash bugs, squash vine borers, cucumber beetles, and aphids, which can be a problem. Healthy, well-tended plants may be able to fend off pests; otherwise, consider using row covers, taking care to allow access by pollinators.
During growth, it’s not unusual for some melons to start to grow and die well before harvest.
Corn, nasturtium, radish
Yes. Use a big pot (at least 5 gallon) and a strong support (like a trellis) that will allow you to train the vines to grow vertically.
You can tell when the fruit is ready to harvest when the rind has turned from green to tan, and the melon comes off the vine easily (test by applying gentle pressure). Or, if you have a good nose, try giving it a sniff. If it smells sweet and ripe, it should be ready.
- Our seed variety—Hale’s Best—is a 1923 Heirloom and is one of the best known, sweetest, and most productive of cantaloupe varieties.
- Succulent, homegrown cantaloupe is in a different stratosphere of deliciousness compared to the supermarket version. If you love cantaloupe, grow your own—it’s worth the effort.
- Cantaloupe grows on vines which can trail up to five feet in the garden, unless you train them to grow vertically on a support.
- These are heat-loving, slow-growing plants. They need a long growing season of 16 weeks or so. Higher temperatures mean a shorter growing time.
- Cantaloupe is a good source of fiber, packed with vitamin C and other vital antioxidants.
Our Cantaloupe Variety
- 9 cups peeled and chopped tomatoes (peel first, see below)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (substitute 2 of the jalapeños for 2 cayenne peppers for extra hot salsa)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove tomato skins. Make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into an ice bath. The skins should slip right off.
- Make the salsa. Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
- Prepare cans to be sealed. Transfer the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Use a funnel for this. Wipe rims of jars and, then place lids on top.
- Process with a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.