Crisp Melon 'Sakata's Sweet'

grown in 2012, from transplants they did very well. planted in double handful of compost with an eggshell and a tablespoon of Epsom sal...Read Moret. sweet. found recipe for canning melons into preserves. by adding lemon juice. which was nice as there was so little fruit to can last year. the apple blossoms froze out all over mich. I mixed the yellow flesh melons with the greenflesh melons plus fresh lemonjuice and sugar. let it set to soak up the flavors. mashed and boiling water bathed them. can even add mint or ginger or try some experimental herbs with it. nice on pancakes or icecream. the recipe I had called for about as much sugar as was in the 'mash' but it was way to sweet that way. as the lemon makes it so acid id probably not keep them over a year or 2 or would corrode the inside of the canning jar lid I suspect.

A favorite Asian variety of Dr. Amy Goldman, author of Melons for the Passionate Grower. These small 3"-4" round melons are very sweet wi...Read Moreth a high sugar content. Oriental varieties open a whole new dimension to melons as they are amazingly different. Crisp, and crunchy - they have edible skins. Their small size and brilliant golden rind make them very attractive. This fine Japanese variety was developed by Sakata's Seed Co., of Yokohama.