Cucumis melo (Cantaloupe)

Cantaloupe: Sweet, Juicy, and Packed with Health Benefits

Cucumis melo, commonly known as cantaloupe, is a beloved summer melon prized for its sweet, aromatic orange flesh and refreshing flavor. Often called muskmelon, rockmelon, or spanspek depending on the region, cantaloupe is more than just a juicy snack—it’s a powerhouse of hydration, vitamins, and antioxidants. Whether sliced into fruit salads, blended into smoothies, or eaten straight from the rind, cantaloupe is as nutritious as it is delicious.

What is a Cantaloupe?

Description

Cantaloupe is a variety of melon from the Cucurbitaceae family, which also includes watermelon, calabash, squash, pumpkin, zucchini, and cucumber. Known for its sweet aroma and netted rind, cantaloupe typically weighs between 2 and 11 pounds (1 to 5 kg). Inside, you’ll find vibrant orange flesh that’s tender, juicy, and packed with natural sugars.

Native Range

Cantaloupe likely originated in regions stretching from South Asia to Africa. It was cultivated as early as 2400 BCE in ancient Egypt, and it made its way into Europe through Armenia. The name “cantaloupe” comes from the town of Cantalupo in Italy, where the fruit was once grown for papal gardens. Today, cantaloupes are grown worldwide, with China, Turkey, and the United States among the top producers.

Growth Habit

Cantaloupes are annual, trailing vines that thrive in warm, sunny climates. They sprawl across the ground, producing large leaves and yellow flowers that give way to heavy, round or oval fruits. Their vines can stretch several feet and benefit from support or plenty of garden space.

Size

Cantaloupe fruits range from small (under 2 pounds) to large (up to 11 pounds), depending on variety. The vines themselves can spread 6 to 10 feet (1.8 to 3 m) wide, so give them room to roam!

Flowers

Cantaloupe plants produce small, yellow flowers that are either male or female. Pollination is critical for fruit development, and bees are key players in this process.

Leaves

Leaves are broad, lobed, and rough to the touch. They’re similar to cucumber leaves and act as solar panels for fruit ripening.

Fruits

The fruit has a rough, netted rind and orange, sweet-smelling flesh. Ripe cantaloupes offer a honeyed aroma and slightly soft blossom end. One of the best ways to tell if a cantaloupe is ripe is by checking the scent—it should smell sweet and musky. The rind should be creamy beige, and the stem should pull away with gentle pressure (known as “full slip”). Most cantaloupes mature in 70–90 days from seed.

Hardiness

Cantaloupe can be cultivated in USDA hardiness zones 2a through 11b, provided it is planted after the last frost and given enough time to mature during warm weather. Frost will kill the plant. Cantaloupe does not tolerate cold soil or chilly air temperatures. The ideal temperature range for vigorous growth and fruit production is between 70–90°F (21–32°C). Warm soil and consistent sun exposure are key to success.

Wildlife

Cantaloupe flowers attract pollinators like bees and butterflies. However, gardeners may need to protect ripening fruit from raccoons, squirrels, and birds that enjoy a juicy bite.

Toxicity

Cantaloupe fruit is safe and edible for humans and most pets. However, always wash the rind thoroughly to remove bacteria like Salmonella that may be present on the surface. Avoid giving seeds or large rind pieces to pets, as they may pose a choking hazard.

How Nutritious is Cantaloupe

Cantaloupe is a sweet, juicy melon that’s as nutritious as it is refreshing. With high water content and a rich mix of vitamins and antioxidants, it’s a healthy summer snack that supports hydration, immunity, and more. Here’s what you’ll find in one cup (160g) of cubed cantaloupe:

DV = Daily Value based on a 2,000-calorie diet. Actual nutrient levels may vary with ripeness and variety.

Bonus nutrients: Cantaloupe also provides small amounts of folate, vitamin K, magnesium, and several B vitamins. It’s naturally fat-free, low in sodium, and contains a bit of calcium and iron. With a low glycemic load, it’s a fruit-friendly option for people managing blood sugar levels.

Health Benefits of Cantaloupe

Cantaloupe isn’t just tasty—it’s packed with nutrients that can benefit your whole body. From hydration to immune support, here’s how this melon helps you feel your best:

How to Tell if a Cantaloupe is Ripe

Knowing when a cantaloupe is perfectly ripe makes all the difference in taste and texture. Here are the key signs to help you choose the sweetest, juiciest melon:

• Smell: A ripe cantaloupe will have a sweet, fruity aroma at the blossom end (opposite the stem). If there’s little to no scent, it may not be fully ripe.
• Color: Look for a creamy, yellow-beige background color beneath the netting. Avoid melons with a greenish cast, which indicates under-ripeness.
• Texture: The rind should feel firm but slightly springy under gentle pressure. Overly soft spots may signal overripeness or internal bruising.
• Stem End: A ripe cantaloupe should have a clean, slightly sunken stem scar. If the stem is still attached or tears unevenly, the melon was picked too early.
• Weight: Pick up the melon—it should feel heavy for its size, indicating juiciness.
• Sound: When tapped, a ripe cantaloupe gives a deep, hollow sound, not a dull thud.

For the best flavor, let your cantaloupe ripen at room temperature, then refrigerate once it reaches peak ripeness.

How to Cut a Cantaloupe

Cutting a cantaloupe is easy once you know the steps. Here’s how to safely prepare it for snacking, salads, or smoothies:

• Wash the melon: Rinse the whole cantaloupe under running water and scrub gently with a produce brush. This helps remove any dirt or bacteria from the rind.
• Trim the ends: Slice off both the stem and blossom ends to create flat surfaces for stability.
• Cut in half: Stand the melon on one flat end and cut it in half lengthwise.
• Scoop out seeds: Use a spoon to remove the seeds and fibrous center from each half.
• Slice or cube:
  • For slices: Place each half cut-side down and slice into wedges.
  • For cubes: Slice each half into wedges, cut the flesh away from the rind, then cube the melon.
• Serve or store: Enjoy fresh or store in an airtight container in the refrigerator for up to 3 days.

Tip: For quick snacks or fruit platters, use a melon baller to create round, bite-sized pieces!

How to Eat Cantaloupe

Cantaloupe is one of those fruits that’s delicious no matter how you slice it—literally. Whether you’re keeping it simple or getting a little fancy, here are some easy and creative ways to enjoy this juicy summer favorite:

• Fresh and Simple: Nothing beats a cold slice of fresh cantaloupe on a hot day. Just cut it into wedges or cubes and dig in!
• Fruit Salad: Toss cantaloupe with watermelon, pineapple, strawberries, grapes, and honeydew for a refreshing mix of color and flavor.
• In a Smoothie: Blend cantaloupe with Greek yogurt, banana, and a splash of almond milk for a creamy, vitamin-packed smoothie.
• Layered Parfait: Mix cantaloupe chunks with yogurt and granola in a glass for a quick breakfast or energizing snack.
• Sweet & Spicy Salsa: Dice cantaloupe and combine with jalapeño, red onion, lime juice, and cilantro for a fruity salsa that’s perfect on grilled chicken or fish.
• Chilled Soup: Blend cantaloupe with a bit of yogurt, honey, and orange juice, then serve chilled with fresh mint on top. Super refreshing!
• Wrapped in Prosciutto: Pair slices of cantaloupe with thin prosciutto for a sweet and salty appetizer that’s always a hit.
• In Salads: Add cantaloupe to mixed greens with feta cheese, toasted almonds, and a light vinaigrette for a fresh twist.
• Grilled: Yes, grilled! Brush wedges with olive oil and sear them briefly on a hot grill to bring out a rich, caramelized sweetness.
• Frozen Treats: Puree cantaloupe and freeze it in molds to make cantaloupe popsicles—or blend it into a sorbet with a bit of lime.

The beauty of cantaloupe is its versatility. Don’t be afraid to experiment—whether it’s sweet, savory, or somewhere in between, you’re bound to find your favorite way to enjoy it!

Honeydew vs. Cantaloupe: Quick Comparison

Still can’t decide? Mix both into a fruit salad or smoothie and enjoy the best of both melons!

Honeydew and Cantaloupe

Types of Cantaloupes

Cantaloupes come in several distinct types and varieties grown around the world. While many people use the term “cantaloupe” generically, it actually refers to multiple cultivars with different appearances, textures, and flavors.

1. European Cantaloupe (True Cantaloupe)

• Scientific Group: Cantalupensis Group
• Rind: Lightly netted or smooth with prominent ribs
• Flesh: Deep orange and very fragrant
• Popular Varieties: ‘Charentais’ (France), ‘Prescott Fond Blanc’, ‘Sucrin de Honfleur’
• Notes: More delicate and aromatic than American types, often grown in Europe

2. North American Cantaloupe (Muskmelon)

• Scientific Group: Reticulatus Group (now part of Cantalupensis)
• Rind: Strongly netted with a firm, round shape
• Flesh: Bright orange, sweet, and juicy
• Popular Varieties: ‘Athena’, ‘Hale’s Best Jumbo’, ‘Ambrosia’
• Notes: Commonly sold as “cantaloupe” in U.S. grocery stores

3. Israeli Cantaloupe (Ha’Ogen Type)

• Origin: Israel
• Rind: Lightly netted with pale green skin and light ribbing
• Flesh: Green and juicy
• Notes: Highly aromatic and sweet; popular in Mediterranean markets

4. Asian Melons (Cantaloupe Relatives)

• Examples: ‘Galia’, ‘Sharlyn’, and ‘San Juan’
• Rind: Varies from netted to smooth
• Flesh: Often green or pale orange
• Notes: These hybrids combine sweetness with tropical floral aromas; popular in Asia and specialty markets

5. Tuscan Cantaloupe

• Appearance: Deeply ribbed like eastern types but with small seed cavities and intense netting
• Flavor: Extra sweet and floral, with high sugar content
• Popular Cultivar: ‘Tuscan Style’ often seen in premium grocery stores

6. Mini and Dwarf Cantaloupes

• Best for: Small gardens and containers
• Size: Typically under 2 pounds
• Popular Varieties: ‘Minnesota Midget’, ‘Sugar Cube’, ‘Tasty Bites’
• Notes: Compact vines and quick to mature, ideal for short growing seasons

Whether you’re growing them in a backyard garden or selecting from the farmer’s market, choosing the right cantaloupe type can enhance your harvest and your table. Each variety offers a unique balance of sweetness, texture, and fragrance that suits different climates and tastes.

North American Cantaloupe (Cucumis melo var. reticulatus)

How to Grow and Care for Cantaloupe

Growing cantaloupe is a rewarding way to enjoy fresh, juicy melons right from your backyard. These warm-season plants love sunshine, well-drained soil, and a bit of room to sprawl. With the right care, they’ll deliver sweet, fragrant fruit by mid to late summer.

Sunlight

Cantaloupes need full sun—at least 6 to 8 hours of direct light each day. Pick a bright, open spot in your garden where the vines won’t be shaded by taller plants or structures.

Soil Requirements

They grow best in well-draining, sandy loam soil that’s rich in organic matter. Amend the soil with compost before planting. A slightly acidic to neutral pH (6.0–6.8) is ideal. Avoid heavy clay soils, which can hold too much water and lead to root problems.

Planting

• Timing: Sow seeds directly into the garden after all danger of frost has passed and the soil is at least 65°F (18°C)—though 70°F (21°C) or warmer is even better for quick germination.
• Spacing: Plant seeds or seedlings 36 to 42 inches (90-100 cm) apart in rows spaced 5 to 6 feet (150-180 cm) apart. This gives the vines plenty of space to grow and improves air circulation.
• Transplants: In short growing seasons, start seeds indoors 3–4 weeks before the last frost. Harden off before planting outside.
• Days to Maturity: Most cantaloupes mature in 70–90 days from seed. After pollination, fruits typically ripen 30–35 days after successful pollination.

Watering

Water deeply but infrequently—1 to 2 inches per week—so roots grow deep and strong. Keep soil moist, especially during early growth and fruit set. Reduce watering once the melons start to ripen to concentrate their sugars. Always water at the base of the plant to avoid wetting the leaves and reduce disease risk.

Fertilizing

Use a balanced fertilizer at planting time. Once vines begin to run, apply another dose. When flowers appear, switch to a low-nitrogen fertilizer to encourage fruit development over leafy growth.

• Before Flowering: Use a balanced fertilizer (e.g., 10-10-10) to encourage healthy foliage and root growth.
• After Flowering: Switch to a fertilizer with more phosphorus and potassium (e.g., 5-10-10) to support fruit development.

Support

Cantaloupe vines can sprawl across the ground or be trained to climb a trellis. If growing vertically, support each developing melon with a sling (made from old t-shirts or mesh bags) to prevent fruit from breaking off under its own weight.

Pollination

Cantaloupe plants need pollination to produce those sweet, juicy fruits we love. Each plant grows both male and female flowers, and successful fruiting happens when pollen from a male flower reaches the female flower, usually with the help of busy bees. Here’s how you can make sure pollination goes smoothly in your garden:

• Welcome Pollinators: Want more bees in your garden? Plant pollinator-friendly flowers that bloom all season, and offer a shallow water dish with pebbles for them to land on. Bees = fruit!
• Skip the Pesticides: Especially during flowering. If you absolutely have to use them, pick bee-safe products and spray in the late afternoon or evening when pollinators are tucked away.
• Hand-Pollinate if Needed: If you’re growing indoors or in an area with low pollinator activity, try pollinating by hand. It’s easy—here’s how:
  • Spot the Flowers: Male flowers have skinny stems, while female flowers have a tiny bulge (future fruit!) at their base.
  • Collect the Pollen: Use a cotton swab or small paintbrush in the morning when flowers are open to dab pollen from the male flower’s center.
  • Pollinate the Female: Gently brush the pollen onto the sticky center (stigma) of the female flower.
  • Repeat Daily: For best results, do this with multiple female flowers until fruit starts forming.

Watch the Magic Happen: Once pollinated, the base of the female flower will start to swell—that’s your melon growing! Keep caring for your plant and enjoy the fruit of your labor (literally).

Mulching

Apply a layer of straw, dried leaves, or black plastic mulch around the base of the plants. This helps retain soil moisture, suppress weeds, regulate temperature, and keeps the fruit clean.

Pruning

Pruning your cantaloupe plants might sound intimidating, but it’s a great way to encourage bigger, better melons and a healthier plant overall. Here’s how to keep things neat and productive:

• Timing is Key: Start pruning when your plant has developed about 5–6 true leaves (not the tiny seedling ones). This usually happens 3–4 weeks after planting.
• Find the Main Vine: It’s the thickest, longest vine growing from the center. You’ll want to focus your plant’s energy here.
• Snip the Side Vines: Let the lateral (side) vines grow to about 8–10 inches, then pinch or cut the tips. This encourages the plant to prioritize fruit growth over foliage sprawl.
• Limit the Fruits: Don’t let your plant overdo it—too many fruits = smaller melons. Aim for 2–3 fruits per lateral vine for bigger, juicier results.
• Keep It Clean: Regularly check for and remove any dead or diseased leaves. This improves airflow and helps prevent fungal issues.

With a little strategic snipping, your cantaloupe vines will reward you with healthier growth, fewer pests and diseases, and better-tasting fruit. Who doesn’t want that?

Extra Tips

• Use row covers or hot caps early in the season to warm the soil and protect seedlings in cooler climates.
• Thin seedlings to the strongest plant in each hill after germination for better growth.
• Prune overcrowded vines if airflow is limited—especially on trellised plants—to reduce disease and promote larger fruit.

With enough sun, space, and a little care, your cantaloupe vines will reward you with sweet, juicy fruit—perfect for summer snacking, smoothies, and fruit salads.

European Cantaloupe (Cucumis melo var. cantalupensis)

How to Harvest and Store Cantaloupe

Harvesting cantaloupe at just the right time makes all the difference in flavor and texture. A perfectly ripe melon is sweet, juicy, and full of that classic musky aroma. Here’s how to pick, handle, and store your melons for maximum freshness and taste.

When to Harvest

• Full Slip Stage: The surest sign of ripeness is when the melon naturally detaches from the vine with a gentle tug—this is called the “full slip.”
• Color and Texture: Look for the rind to shift from green to a dull yellow or tan color underneath the netting. The fruit should feel firm but yield slightly when pressed at the blossom end.
• Fragrance: A strong, sweet, musky aroma—especially near the stem—means the melon is ripe and ready to eat.
• Optional Early Harvest: Some growers pick at the “half slip” stage (partially attached) to extend shelf life, but full slip offers the best flavor.

How to Harvest

• Use clean pruning shears or gently twist the melon from the vine at the full slip stage.
• Handle with care—cantaloupe rinds bruise easily, which can lead to faster spoilage.
• Always wash the rind thoroughly before cutting to reduce the risk of foodborne illnesses.

Storage Tips

• Whole Melons (Unripe): Keep at room temperature until they reach peak ripeness.
• Whole Melons (Ripe): Refrigerate for up to 5 days (or up to 7–10 days for some modern varieties). Store in a breathable container to allow ethylene gas to escape and reduce spoilage.
• Cut Melons: Wrap tightly or store in an airtight container in the fridge. Eat within 3 days for best quality.
• Freezing: You can cube and freeze cantaloupe for up to 6 months. Flash freezing on a baking sheet before bagging helps preserve quality, though the texture will become softer once thawed—best for smoothies or purees.

With a little care at harvest time and smart storage, your homegrown cantaloupes will stay fresh, flavorful, and ready for any summer snack or recipe.

How to Propagate Cantaloupe

Cantaloupe is most commonly grown from seeds, making it an accessible and fun crop for gardeners of all experience levels. Whether you’re starting indoors, direct sowing, or saving your own seeds, here’s how to do it right.

Seed Propagation

• Start Indoors: Sow seeds 4–6 weeks before the last expected frost. Use biodegradable pots to make transplanting easier and minimize root disturbance.
• Sowing Depth: Plant seeds about ½ inch (1.25 cm) deep in a moist, well-draining seed-starting mix.
• Optimal Temperature: Keep soil between 70–85°F (21–29°C) for fast, reliable germination. A heat mat can help maintain the right temperature.
• Thinning: Once seedlings emerge (usually within 7–14 days), thin to the strongest plant per pot for healthy growth.

Tip: For direct sowing outdoors, wait until all danger of frost has passed and soil temperatures are above 65–70°F (18–21°C). Check 2–3 inches below the surface for an accurate reading.

Transplanting Outdoors

• Hardening Off: Before planting outdoors, gradually expose seedlings to outdoor conditions over 5–7 days.
• When to Transplant: Wait until soil temperatures are consistently above 60°F (15.5°C), and nighttime temperatures stay above 50°F (10°C).
• Spacing: Plant 36–42 inches (91–107 cm) apart in rows 5–6 feet (1.5–1.8 m) apart.
• Handle With Care: Transplant seedlings gently to avoid disturbing their roots, which can slow growth or cause transplant shock.

Saving Seeds

• Use Open-Pollinated Varieties: Only save seeds from heirloom or open-pollinated melons—not hybrids—so next year’s plants grow true to type.
• Harvest Fully Ripe Fruit: Scoop out seeds from fully ripened cantaloupes, then rinse to remove pulp.
• Ferment and Dry: Soak seeds in water for 1–2 days to ferment. This breaks down the seed coating. Rinse thoroughly and let seeds dry completely to prevent mold. Drying may take up to a week.
• Storage: Once dry, store seeds in a cool, dark, airtight container. They can remain viable for up to 5 years.

Bonus Tips

• Pruning & Training: In larger plantings, prune vines to improve airflow and reduce disease risk. Training cantaloupe vines vertically on a trellis can also save space and promote healthier fruit.

With a little preparation and care, propagating cantaloupe is an easy and satisfying way to grow your own juicy, sweet melons season after season.

Common Pests and Diseases of Cantaloupe

Pests

Cantaloupes are vulnerable to several pests, especially in warm, humid climates. These insects can damage foliage, reduce yields, or introduce diseases:

• Aphids – Tiny sap-sucking insects that cause curled, yellowing leaves and transmit viral diseases like cucumber mosaic virus.
• Cucumber beetles – Feed on leaves, flowers, and fruit; major carriers of bacterial wilt, which causes plants to collapse suddenly.
• Spider mites – Thrive in hot, dry weather; cause stippling, bronzing, and webbing on leaves.
• Cutworms – Nocturnal feeders that sever seedlings at the soil line, often killing young plants overnight.
• Flea beetles – Create small, round holes in leaves that can weaken young plants and reduce vigor.
• Pickleworms and Melonworms – Common in warmer regions; burrow into fruit and flowers, causing internal damage and decay.
• Mealybugs and scale insects – Suck sap and excrete honeydew, attracting sooty mold.

Diseases

Cantaloupe is susceptible to several fungal, bacterial, and viral diseases, particularly in warm and wet environments:

• Powdery mildew – Appears as a white, powdery coating on leaves. Reduces photosynthesis and weakens plants.
• Anthracnose – Causes dark, sunken lesions on stems, leaves, and fruit. Thrives in warm, humid weather.
• Downy mildew – Produces yellow angular spots on leaf tops and gray mold underneath, leading to leaf drop.
• Alternaria leaf spot – Brown spots with concentric rings that weaken the plant and reduce fruit size.
• Root rot – Caused by poor drainage or overwatering. Results in yellowing, wilting, and plant collapse.
• Bacterial wilt – Spread by cucumber beetles; causes rapid wilting and death, even if the plant is well-watered.
• Angular leaf spot – Bacterial disease that causes water-soaked lesions on leaves that turn brown and die.
• Gummy stem blight and Phytophthora blight – Serious diseases that attack vines and fruit under wet conditions.
• Viruses – Such as cucumber mosaic virus and watermelon mosaic virus, spread by aphids and severely stunt growth and fruit development.

Prevention and Management

• Practice crop rotation—avoid planting melons or related crops in the same location more than once every 3–4 years.
• Use disease-resistant varieties whenever possible.
• Install row covers early in the season to exclude pests like cucumber beetles and aphids.
• Water at the base of plants in the early morning to prevent excess moisture on foliage.
• Apply mulch to reduce weed pressure, retain moisture, and prevent soil splash that spreads disease.
• Use neem oil or insecticidal soap to control soft-bodied pests such as aphids and spider mites.
• Encourage beneficial insects like ladybugs and lacewings to help control pest populations naturally.
• Remove and destroy infected plants and debris at the end of the season to reduce overwintering pathogens.

With consistent monitoring and proactive garden care, most pest and disease issues in cantaloupe can be effectively managed before they cause major damage.

Cantaloupe FAQs

Can Dogs Eat Cantaloupe?

Yes, dogs can enjoy cantaloupe in moderation! This juicy fruit is a hydrating, vitamin-rich treat that provides beneficial nutrients like vitamin A and vitamin C. Just be sure to remove the seeds and rind, as they can pose a choking hazard or cause digestive upset. Offer cantaloupe in small, bite-sized pieces as an occasional snack—not a meal replacement.

Is Cantaloupe Good for You?

Absolutely! Cantaloupe is packed with vitamin A, vitamin C, potassium, and dietary fiber, all of which support your immune system, heart health, and digestion. Plus, it’s low in calories and high in water, making it a refreshing, waistline-friendly snack.

Cantaloupe Calories

A 100-gram (3.5 oz) serving of cantaloupe contains about 34 calories. Most of these come from natural sugars and carbohydrates, with small amounts of protein and almost no fat. It’s a light, nutrient-dense choice for snacking or adding to smoothies and salads.

Can Cantaloupe Be Grown in Containers?

• Container Size: Use a container that’s at least 18–24 inches wide and 12–18 inches deep, holding 5–10 gallons of soil.
• Best Varieties: Choose compact or dwarf varieties like ‘Minnesota Midget’ or ‘Honey Bun’.
• Support: Use a trellis or cage, and support growing fruits with slings or netting.

Should I Prune Cantaloupe Vines?

• Pruning Benefits: Light pruning can improve airflow and reduce disease risk. It may also help redirect energy into fruit production.
• Fruit Load: For better fruit size and sweetness, limit each vine to 4–6 fruits at a time.

Can I Grow Cantaloupe Vertically?

• Training Vines: Guide the vines up a strong trellis using soft ties.
• Supporting Fruit: Use stretchy slings or netting to cradle developing fruits and prevent them from falling.

What Varieties of Cantaloupe Are Best for Home Gardens or Containers?

• Top Varieties: ‘Minnesota Midget’, ‘Sugar Cube’, ‘Athena’, and ‘Honey Rock’ are sweet and compact options.
• Disease Resistance: Look for varieties resistant to powdery mildew and fusarium wilt.

Why Are My Cantaloupe Fruits Small or Not Sweet?

• Possible Causes: Poor pollination, overcrowding, too much water during ripening, or excessive nitrogen fertilizer can result in small or bland fruit.
• Solutions: Encourage pollinators, thin fruits, reduce watering during the final ripening stage, and feed with balanced nutrients.

Can I Save Seeds from My Cantaloupe for Next Year?

• How to Save: Scoop out seeds from a fully ripe, open-pollinated melon. Rinse and dry them completely before storage.
• True to Type: Seeds from hybrid varieties may not grow identical fruit. Use heirloom types for reliable results.