🍈 Melon

Melons can ripen in British summers with the right variety and a warm spot, ideally in a greenhouse or polytunnel, though early varieties such as Sweetheart and Emir can do well against a south-facing wall in good summers. A homegrown melon is a real triumph.

They need warmth, plenty of water, and a long season. Cantaloupe and charentais types are the best choices for UK conditions.

Varieties to try

Emir (reliable, early)Sweetheart (early, small)Charentais (fragrant, orange flesh)Outdoor Wonder (bred for outdoors)

Sow in April, seeds on edge, 1–2 cm deep, in individual pots at 20–25°C in a heated propagator. Germination takes 5–10 days. Pot on as they grow, and plant out in late May to June into a greenhouse border or large pot with rich compost.

Outdoors, plant against a south-facing wall in June, under cloches, on a mound with black plastic to warm the soil.

Melon seeds rot easily in cold, wet compost, so use a free-draining mix and water sparingly until the seedlings emerge. Germination is quick at 25°C. Once seedlings have two true leaves, pot them on into individual 9 cm pots, taking care not to disturb the roots.

Top tips

• Heat is essential.
• Use black plastic outdoors.
• Choose early varieties.
• Plant into mounds.

Train the main stem up a string or trellis and pinch out at 1.5 m. Allow side shoots to develop, pinching them out after 2 leaves beyond a fruit. Restrict to 3–4 fruits per plant.

Water regularly but lightly, reducing as fruit ripens. Hand-pollinate flowers by transferring pollen from male to female flowers. Feed weekly with tomato fertiliser once fruits set. Support fruits in nets.

Pollination is crucial. Female flowers have a tiny melon behind the petals; pick a male flower, remove the petals and dab the pollen into the centre of the female flower. When fruits are the size of a golf ball, choose the best three or four and remove the rest. Ensure good ventilation in greenhouses to deter mildew.

Top tips

• Restrict to 3–4 fruits.
• Hand-pollinate.
• Support fruits in nets.
• Reduce water as fruit ripens.

Watch out for

Red spider mitePowdery mildewAphidsCold damage

Melons are ripe when the stalk end smells sweet and the fruit gives slightly at the stalk end, and the fruit comes away easily from the stem, from August to September. Charentais types develop a distinctive aroma.

Cut with a short stalk. Eat immediately for best flavour.

Mark the date when fruit sets, since many varieties ripen about 6–8 weeks later. A ripening melon changes colour, becomes fragrant and the stalk begins to crack where it joins the fruit.

Top tips

• Sniff the stalk end.
• Check for slight give.
• Cut with a short stalk.
• Eat soon.

Eat chilled slices on their own, with Parma ham, in fruit salads, sorbets and smoothies. Scoop the seeds out first. A sweet, ripe, homegrown melon needs no embellishment.

Whole ripe melons keep for 2–3 days; cut melon keeps 3 days in the fridge. Freeze cubes for smoothies.

Top tips

• Chill before serving.
• Pair with ham.
• Freeze cubes for smoothies.
• Eat on the day.