Citron is a botanical variety of watermelon (Citrullus lanatus var. citroides) that diverges dramatically from the sweet melons most gardeners expect. This small round to oval melon, reaching up to 10 inches across, has hard white flesh that ranges from bitter to unsweet when raw, making it unsuitable for fresh eating. Instead, citron melons have been traditionally valued for preserving and processing, earning them the alternate name 'preserving melon.' Growing in hardiness zones 2 through 11, this annual vine thrives in long, hot summers and produces prolifically when given fertile, well-drained soil, full sun, and consistent moisture. The plant's distinctive pinnately dissected foliage and abundant fruiting habit make it an intriguing choice for gardeners interested in heirloom preservation crops or historical food preparation methods.
Full Sun
Moderate
2-11
18in H x 180in W
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Moderate
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Citron melons are an unusual watermelon variety bred specifically for cooking and preservation rather than fresh consumption, with flesh so firm and hard it resists the knife until processed. The vines are remarkably productive, often yielding a generous harvest of round to oval fruits despite being infrequently grown in modern gardens. Unlike typical watermelons, these require specific soil conditions and moisture management to prevent the blossom end rot and fusarium wilt that commonly plague them, making them a rewarding challenge for gardeners willing to meet their particular needs.
Citron melons are used almost exclusively for preserving, pickling, and cooking rather than eating fresh from the melon. The hard white flesh is better suited to long, slow cooking methods and transformation into jams, preserves, and relishes than to slicing and eating raw. Historical preservation traditions rely on this variety's firm texture and ability to hold its shape through extended cooking and canning processes.
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Plant six seeds per location outdoors when soil temperatures have risen to 70 degrees Fahrenheit, typically right after your last spring frost date.
Harvest citron melons when they reach approximately 10 inches in size. The hard white flesh and firm rind indicate maturity; these are not melons you eat fresh, but rather collect for preservation and cooking. Pick fruits before the first frost, as this frost-tender annual will be killed by cold temperatures.
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