Canary melons are a type of muskmelon, found in the same cultivar group as the honeydew. These melons are easily recognized by their bright yellow skin and elongated oval shape. The sweet, juicy flesh of the fruit is white or light green, with a soft texture and tangy taste. These melons are popular in parts of Asia and are also grown in Mexico. Yellow flowers are either male or female and attract beneficial pollinators.
The Tweety F1 is a hybrid canary melon with signature yellow skin and a pale green inside. Resistant to several common melon diseases, it will mature quickly, making it a great choice for growers with short summer seasons. Each fruit is around 4–6 lbs.
Seed Depth: 1/2″
Space Between Plants: 2–3 seeds every 18″
Space Between Rows: 18–24″
Germination Soil Temperature: 65–80°F
Days for Germination: 5–10
Sow Indoors: 3–6 weeks prior to the average last frost date. Melons don’t transplant well, so grow in compostable pots which can be directly set into the garden.
Sow Outdoors: When soil temperatures reach approximately 65°F and any danger of frost has passed.
Prefers a hot climate and doesn’t do well in cold weather. Not frost tolerant. Plant seeds or transplant young plant starts outside in the late spring or early summer once all danger of frost has passed. In climates which don’t experience frosty temperatures, melons can be planted at any time as long as the soil temperature is between the recommended range (65 to 80°F).
Natural: Full sun.
Artificial: Prefers warm weather, so an HID lamp will be the best choice for your plants. Also grows well under fluorescent bulbs.
Soil: Prefers a sandy soil with a high amount of organic matter. A pH of 6.0 to 7.0 will keep plants healthy and nourished.
Soilless: Germinate seeds in a vermiculite, perlite, and/or well-rotted manure and compost mix.
Hydroponics: Will thrive in a hydroponic environment but requires a larger set-up than most other plants because of its tendency to sprawl.
Water: Requires moderate levels of water. More water will be needed when first transplanting until the fruit is beginning to form. Once the fruit reaches medium size, taper off watering as too much will reduce the flavor in the fruit and make it bland. Don’t worry if you see its large green leaves wilting under full sun in the heat of the summer: this is totally natural and leaves will bounce back to fullness in the evenings and mornings.
Nutrients: Requires high levels of nutrients, particularly potassium and phosphorus. Fertilizers with higher levels of nitrogen may be used in the earlier stages of growth to help the leaves of your melon plant prosper. The better developed the leaves are, the more sugar they can produce and the sweeter your melons will be. Once the plant starts to flower, however, lower the amount of nitrogen and increase potassium and phosphorous to encourage fruit growth.
Foliar: A kelp-based foliar applied every couple of weeks once the plant starts to flower will help them produce large, healthy melons.
Disease(s): This variety is resistant to Fusarium wilt, gummy stem blight and Alternaria. Still, watch for:
Deficiency(s): If your plants have faded and leaves look light green, your plant might have a nutrient deficiency. This can be remedied by applying a balanced nitrogen, phosphorous, and potassium fertilizer or compost.
Rotation: A 2- to 3-year rotation away from all plants in the cucurbit family is recommended. Do not follow melons with corn. Try to plant melons in plots that were previously home to tomatoes, legumes, or leafy greens.
Companions: Grows well with corn, other melons, peanuts, radishes, squash, and okra. Avoid planting with potatoes or chard.
Harvest: Fruit is ready to harvest when the vines begin to turn brown and the rind of the fruit has turned a bright yellow. You should also notice a delicious fragrance emanating from ripe fruit. The vines near the melon may start to crack as well, which is a good indication that the melon is ready for pickin’. It can be difficult to estimate when melons are ripe, but once one has ripened they will generally all be close. To harvest, snip the vine close to the top of the melon.
Storage: Can be kept in the refrigerator once harvested, but this will start to change the flavor of the melon. We recommend storing at room temperature and using within 2 or 3 days for the best taste.
Other Names: This melon is also known as Spanish melon, Juan canary, Jaune des canaries, and Amarillo melon.
Preserve: Melons freeze quite well. In order to freeze, slice in half, remove the seeds and cut into chunks. Place these in freezer bags and save for another day! Fruit and rinds can also be preserved in a syrup or made into delicious pickles. Be sure to follow canning and preserving instructions carefully.
Prepare: All parts of the fruit are edible! The flesh is most commonly eaten raw. Cut the melon in half and use a spoon to scoop out the seeds. Seeds can be eaten after drying and roasting. The rind is best used for making pickles, or it can be cooked and eaten.
Nutritional: Contains moderate levels of vitamin B, high levels of vitamin C, and decent levels of antioxidants, potassium, and fiber.
Medicinal: Due to the presence of high levels of vitamin C and potassium, canary melons may help support blood vessel and skin health as well as cardiovascular health.
Cool off after a hot summer day of playing in the garden with this Juan Canary Granite.