Cream of Saskatchewan Watermelon

Brought to Saskatchewan by Russian immigrants. Does well in cool northern climates. Round fruits up to 10" in diameter, 4-10 pounds. A rare treat with sweet white flesh, exceptional flavor. Pale green skin with dark stripes. Very thin rind, must be handled with care—strictly garden to table.

• 80-85 days
• Organic
• Round fruits grow to 4-10 pounds
• Sweet white flesh with exceptional flavor
• Very thin, pale green rind with dark stripes
• Does well in cool northern climates

This variety works for:

• Fresh eating

Nothing compares to the experience of eating fresh watermelon slices on a warm summer day. Watermelon flesh can also be used for cold soups with citrus or in salads with arugula and feta cheese.

To make a refreshing watermelon granita, or frozen ice, blend 4 cups of watermelon flesh that has been cubed and seeded with 1/4 cup of sugar and juice from half of a lime. Pour the mixture into a shallow dish and freeze for 1-3 hours. You can then scrape the ice with a fork and serve with mint or basil.

Some people pickle the rinds of watermelons with cider vinegar and pickling spices or with a combination of sugar, cinnamon, and ginger. These pickles are a great addition to appetizer trays at parties.

Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed and soil has warmed. Space hills 8' apart in all directions. Seeds will germinate in 4-10 days. Can also be started indoors 4 weeks before transplanting out. Watermelons love heat and prefer sandy or light-textured soils.

• Direct Seed: 1/2" Deep
• Seeds to Hill: 6-8 Seeds
• Thin: To 3-4 Plants
• Light: Full Sun