Kaho is a rare Japanese heirloom watermelon with a fascinating origin story: originally brought to Japan from China around 1912, it has been preserved by Japanese growers for over a century. Unlike typical watermelons, this compact variety produces small elongated fruits weighing just 2 to 4 pounds, perfect for two servings. The real showstopper is the stunning salmon orange flesh that extends nearly to the skin, delivering flavor that seed savers have called among the best they've ever tasted. Growing in zones 3 to 11, Kaho reaches harvest in 70 to 80 days and thrives in full sun with consistent moisture.
Full Sun
High
3-11
?in H x ?in W
—
Moderate
Hover over chart points for details
Kaho's salmon orange flesh is so vibrant and flavorful it seems almost too good to be true, especially when you realize the rind is thin enough that you're eating more of what matters. The compact growth habit and small 2 to 4 pound fruits mean a single plant produces manageable melons rather than sprawling vines with massive watermelons dominating your garden space. This is a genuine heirloom with living history embedded in every seed, brought from China to Japan over a century ago and preserved through generations of gardeners who recognized something special.
Kaho melons are eaten fresh, simply sliced and enjoyed for their exceptional sweet flavor and soft texture. The small 2 to 4 pound size makes them ideal for immediate consumption by a household or small gathering, with no need for storage or preservation. The thin rind means less waste and more of the delicious salmon flesh per melon.
No timeline data available yet for this variety.
Start seeds indoors 3 to 4 weeks before your last frost date in a warm location between 70 to 85 degrees Fahrenheit. Seeds sprout quickly, typically within 5 to 10 days. Use peat pots or soil blocks so you can transplant without disturbing roots.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant into the garden only after all frost danger has passed and soil temperature has reached at least 70 degrees Fahrenheit. Space plants 36 inches apart in full sun.
In warm climates (zones 8 to 11), direct sow seeds 1 to 2 weeks after the last frost date once soil has warmed thoroughly. Direct sowing works if you have at least 70 to 80 warm days remaining in your growing season.
Harvest Kaho watermelons 70 to 80 days after planting. Melons are ready when the skin develops a full, rich color and the bottom spot turns pale yellow or cream colored. Check for ripeness by gentle pressure; a ripe melon yields slightly but isn't soft. Cut melons from the vine with a sharp knife rather than twisting. The compact size means mature fruits are typically 2 to 4 pounds; don't wait for oversized watermelons as Kaho is bred to stay small.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Kaho carries the story of intentional plant preservation across continents and generations. This heirloom watermelon was originally brought from China to Japan around 1912, where it was cultivated and refined by Japanese growers who valued both its compact growth and extraordinary flavor. The variety remained relatively obscure outside Japan until seed collectors from Baker Creek Heirloom Seeds discovered it during their sourcing work in Japan and recognized it as something truly exceptional. Its survival and re-introduction to Western gardeners represents the kind of agricultural rescue work that keeps ancient varieties from disappearing entirely.”