Orange-flesh honeydew melons are a great source of vitamins A and C and are lower in in calories. Its flavor resembles that of the honey-dew melon despite the fact that this member of the family is a cross between a honey dew melon and cantaloupe. Growing your melons in the backyard remove worries about chemicals applied to the fresh fruit you consume and can help you save money. Orange-flesh honeydews prosper in temperatures between 80 and 70 degrees Fahrenheit. Sow the seeds outside the soil has a temperature above 60 degrees Fahrenheit as well as after all risk of of frost has passed.
Select a place in the backyard to increase the seeds. Use your fingers as well as a garden Cape Coral hoe to eliminate weeds in the soil. To market development, perform a 2 inch layer of compost to the soil and use an all purpose fertilizer in accordance with package instructions. Cultivate the soil to a depth of approximately 8″. Aim for well-drained, fertile soil.
Mound the soil to produce hills that are 10″ high and about 6 feet apart. Shrub Removal four orange-flesh honeydew seeds per hill. Sow the seeds in a circle, in a depth of 1-inch. Therefore it is firm within the seeds press on the soil.
After planting Chico the seeds, and every week there after, saturate the soil with 1-inch of water. Aim to achieve a watering depth of 8″. Water in the morning to ensure by night-time the developing foliage is dry. Stop before harvesting the crops, watering the plants about three months.
The plants once the seedlings develop two leaves. Remove crops that are tiny and keep the crops that are powerful. Avoid over-crowding — try to hence the melons have adequate room to develop to keep only two plants per hill.
Place a layer of straw or peat moss round the crops to advertise soil moisture-retention and also to help suppress weeds. When the soil temperature is above 75 degrees Fahrenheit, mulch.
Side-dress the plants every three months or use an all purpose fertilizer in accordance with the packaging instructions.
The orange-flesh honey-dew melons after about 85 times, when they are ripe. The melons are ripe when the good fresh fruit stem becomes brown and dry and the section of the melon that touches the floor turns yellow.