The citron melon is a relative of the watermelon botanically known as Citrullus lanatus var. citroides. A centuries old heirloom appearing in manuscripts in 1580, long grown for making preserves and sweetmeats that are used in fruitcakes, cookies and puddings through the winter. It is especially useful for fruit preserves, because it has a high pectin content. Hard rinds and firm flesh make Citron melons not an eating melon but rather storage melons. Fruits can be stored for up to a year. The citron rind is very hard and needs to be cut off. There are a great number of seeds and the flesh is hard so using a fork to remove the seeds is necessary. They are ancestors to domestic watermelons and grow wild in Africa. Easy to grow, disease resistant and drought tolerant. Also known as Citrullus caffer, Citrullus amarus, fodder melon for cattle feed, preserving melon, jam melon, pie melon, stock melon, Kalahari and tsamma melon. Tags: Harvest: Mid, Color: White, Size: Small, Shape: Round, Specialty: Heavy Producer, Specialty: Storage, Specialty: Disease Resistant, Specialty: Drought Tolerant, Heritage: Heirloom, Season: Summer.
The citron melon is native to Africa, probably the Kalahari desert, where it still grows abundantly. The time and place of its first domestication is unknown, but it appears to have been grown in ancient Egypt at least four thousand years ago. It is grown as food in Africa, especially dry or desert regions, including South Africa. In some areas, it is even used as a source of water during dry seasons. The citron melon should not be confused with actual citron, a citrus fruit originally used, since ancient Egypt, to repel insects. Delicious Citron Melon recipes.
Inhibitors: tall growing vegetables