Watermelon

Watermelons thrive in warm soils and warm air temperatures. Plant after all danger of frost is past in early to mid-May, when soil temperature is at least 60°F and air temperatures are consistently above 70°F. Watermelons can be grown as transplants and transferred to the garden. Use a fairly large transplant or peat pot container for best results to avoid disturbing the roots when transplanting.

Standard watermelons require about 50 square feet per plant or hill — 4 to 5 plants together, then thin to the strongest 2 plants after two true leaves have developed. Plant 4 to 5 feet apart in rows 10 to 12 feet apart. Small-vined icebox varieties can be spaced closer together, using 2 to 3 feet between hills in rows 5 to 6 feet apart. Closer spacing of large-vined, large-fruited melons will likely reduce the overall fruit size but may be a good option if garden space is limited.

• Sunlight: Watermelons need a sunny location in order to thrive.
• Watering: Watermelons need plenty of water during early growth, flowering, and early fruit development. Provide one to two inches of moisture per week if not supplied by rainfall. Once the melons have reached full size but have yet to ripen, watering should be minimized to encourage sweet, flavorful fruit with high sugar content.
• Soil and Fertilization: If your garden soil is heavy, plant on ridges or raised beds to improve the soil drainage. Black plastic mulch can help warm the soil, conserve water, and suppress weeds in watermelon plantings. If straw mulch is used, do not apply it until the soil is warmer than 75°F.
• Pests and Diseases: A lack of fruit set is a common issue in watermelons. Like other vining crops watermelons have both male and female flowers. The male flowers show up first and cannot bear fruit. Temperature can also impact the pollination of watermelon leading to lack of fruit set. Aphids and cucumber beetles are common insect pests. Powdery mildew can be an issue depending on the variety being grown.

Watermelons are ready for harvest when the underside of the fruit turns a bright buttery yellow color and when the small, curled tendril where the fruit is attached to the vine has turned brown and died. Thumping larger fruited varieties produces a dull, hollow sound when ripe; however, small icebox types are difficult to thump to determine ripeness. Watermelon will store for 1-2 weeks if held at 45-50°F. Watermelon cannot be preserved for future use however you can make pickles out of the rind.

Watermelon is a refreshing treat no matter the time of the year. Watermelon can be used in a variety of recipes including fresh eating, refreshing drinks, salsas, and many more. Watermelons are mostly water. A two cup serving has 80 calories, is low in fat and is an excellent source of vitamin A and vitamin C.

Watermelon, Black Bean, and Corn Salsa

Ingredients	Directions
1 can corn kernels, rinsed and drained 1 can black beans, rinsed and drained ½ medium purple or white onion, coarsely chopped 1 to 2 jalapeño peppers, chopped 1 clove garlic, minced 1 tsp ground cumin 1 tsp chili powder 2 Tbs salad oil (such as canola or olive) 1 lime, juiced 1 ½ cups watermelon, chopped (with seeds removed) Optional: Fresh cilantro, chopped Cucumbers, diced Avocado, diced	Mix all ingredients except watermelon. Gently fold in watermelon and chill. Serve with baked chips or as a side dish with grilled meat, poultry or fish.

Recipe source: North Dakota State University Extension

Melon and Mint

Ingredients	Directions
3 cups watermelon, diced 3 cups honeydew melon, diced ¼ cup mint leaves, chopped Juice from ½ lime 2 Tbs honey	In large bowl, combine all ingredients. Mix well. Serve chilled.

Recipe source: Alabama A&M and Auburn University Extension

Watermelon Fruit Pizza

Ingredients	Directions
½ seedless watermelon, cut into 8 ~1-inch slices 16 ounces vanilla Greek yogurt 2 cups strawberries 1 cup grapes 2 whole bananas 1 cup plain granola	Slice the watermelon into large “coins”. Spread the watermelon coins with 2 tablespoons of vanilla Greek yogurt. Slice the strawberries, grapes and bananas. Place the sliced fruits on top of the Greek yogurt. Top with 2 tablespoons granola. Slice the finished “pizza” into quarter slices, serve and enjoy.

Recipe source: North Dakota State University Extension