Hollandtown: Holland Farm:

Watermelon Harvest

Hollandtown: Holland Farm: Watermelon Harvest

Experience is required to harvest a watermelon at its peak of perfection. As a watermelon ripens, the ground spot changes from pale green or white to cream or yellow. The tendrils near the fruit stem will dry and turn brown. The sound of a watermelon, when thumped with a finger, is a muffled, dull tone if it is ripe.

This article is licensed under the GNU Free Documentation License. It uses material from Ohio State University Extension Fact Sheet.

Hundreds of watermelons are sold at the barn every summer beginning in late June.
Africa is considered to be the native home of the watermelon.
On the American continent, watermelons were grown as early as 1629 in Massachusetts, and prior to 1664 in Florida.
Watermelons grow best on a sandy loam soil.
Today there are more than 100 different varieties of watermelons. The flesh may be red, pink, orange or yellow.
The sweetest watermelons grow during long hot summers.
Ninety percent of watermelon is water.
Watermelon vines require considerable space. Seeds are planted one inch deep in hills spaced 6 feet apart. As the watermelon plants grows, the vines converge and the field becomes a sea of green vines.
The watermelon require a long growing season with relatively high temperatures. Daytime temperatures between 70 and 80 degrees F and nighttime temperatures between 65 and 70 degrees F are ideal.
Probably the most important indicator of ripeness is the underside which sets on the ground. Turn the melon over. It should be yellow or creamy colored on the underside. If it is white or pale green the melon is not ready to harvest.
Once picked, uncut watermelon can be stored for about 2 weeks at room temperature.
The flesh of the melon should be deep colored with mature seeds. Most watermelons have dark brown or black seeds.
Harvesting is particularly critical because watermelons do not continue to ripen after they have been removed from the vine. They should be picked at full maturity.
Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes.
Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection.