(90 days) Open-pollinated. The deeply satisfying taste of its very sweet crisp dark red flesh brought my 2014 CGCF Exhibition Hall talk to a fitting conclusion. Thank you, Rachel Katz. This almost-round 10x12" light green melon with bold dark green stripes has defined good watermelon eating since 1964 when it was developed by Dr. CV Hall of Kansas State University. Tolerance to ANTH1,3 and F1,2 and a thick skin suitable for shipping make it a commercial favorite in the Middle Atlantic states and the Southeast. 9.9% Brix at WSU trials. Vigorous vines. Pam Dawling who grows seed for it says 22 melons yield 1 lb of seed. 1978 AAS winner. Recommended only for growers in climates warm enough to grow a 25 lb watermelon. Not adapted to cold northern areas. ③
1063 Crimson Sweet - Organic
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Citrullus lanatus1 gram packet about 20 seeds, sows 7 hills; 1⁄16 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°.