Cucurbitacées • Citrullus lanatus

Blacktail Mountain Watermelon - Organic

"A very early melon, perfect for short summers and cool nights."

$4.49

Number of seeds 25 seeds

The Blacktail Mountain watermelon, the result of patient selection in a climate of short summers and cool nights, has earned a prime spot in northern vegetable gardens. Bred to ripen where so many other varieties struggle, it offers Quebec gardens a true summer melon, even during cooler seasons.

Its small to medium-sized fruits have a dark green, almost uniform rind that blends into the foliage and protects the flesh from excessive sun. Inside, the red flesh is juicy and sweet. In the garden, it is a creeping plant that spreads close to the ground, creating a carpet of deeply lobed leaves. It consistently accompanies the cycle of the seasons: a discreet presence at first, then a quiet vigor until harvest.

In a well-mulched organic vegetable garden, Blacktail Mountain naturally finds its place as a trusted plant: it covers the ground, shelters small useful fauna and contributes to the nourishing face of the harmonious garden.

Growing climate: Warm season
Sowing difficulty level: Medium
Care required: Regular
Growth: Summer growth

Annotation: Variety selected for its great earliness and good performance in cool climates; however, it requires heat and full sun to produce well, like all watermelons.

Blacktail Mountain watermelon is used like any good watermelon, primarily fresh. Its juicy red flesh can be enjoyed in wedges or cubes for fruit salads or more substantial salads (paired, for example, with salty cheeses and fresh herbs). It can also be used to make smoothies, refreshing juices, or homemade granitas.

The flesh can be kept for a few days in the refrigerator once the fruit is opened, in a sealed container. Whole, fully ripe fruits can be kept for some time in a cool, well-ventilated place, depending on the ambient temperature and the integrity of the peel.

The seeds, once sorted and thoroughly dried, are used primarily for propagation, but can also, like those of other watermelons, be roasted and salted in some culinary traditions. However, the main use in the garden remains the consumption of the fresh, thirst-quenching flesh.