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Cream of Saskatchewan

Cream of Saskatchewan Watermelon

(80 days) Open-pollinated. “Of all the cool climate melons I’ve grown in Oregon, Maine and Wisconsin, this takes the cake, not just sweet but real character and flavor.” With his background in cucurbits, plant breeder John Navazio knows a good melon when he tastes one. He gave me my first taste many years ago and I’ve prized these sweet juicy melons with cream-colored flesh and abundant seeds ever since. Sweet and cooling on a hot day, these round 6–10 lb fruits are light green with dark stripes and thin brittle skin prone to split. Heirloom said to have originated in the Ukraine, brought to Saskatchewan by immigrants early in the 20th century.
Item Discounted
1032A: 1/16oz for $1.70  
1032B: 1/4oz for $5.40  
1032C: 1/2oz for $9.50  
1032D: 1oz for $17.00  
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Additional Information


Citrullus lanatus 1 gram packet about 20 seeds, sows 7 hills; 116 oz packet, packet about 40 seeds, sows 14 hills. 1 oz=about 670 seeds.

Culture: Harvesting watermelon at proper ripeness is an art. Thumping should produce a low, hollow sound. Spread thumb and forefinger and press hard on fruit. If you feel any give, watermelon is ripe. Don’t heed the traditional advice to wait for the closest tendril to brown—that may be too late. Minimum germination temperature 60°, optimal range 75–95°, optimal temperature 90°. Emergence takes 12 days at 68°, 5 days at 77°, only 17% normal seedlings at 59°, 94% at 68°.

Diseases: ANTH: Anthracnose, F: Fusarium