Cantaloupe melons are refreshing, delicious and fun to grow in a greenhouse
For your veggie patch windowsill or in pots
Sweet and juicy, a ripe melon is heaven on a hot summer’s day. Being a tender fruit, native to parts of Africa, Arabia, India and Australia, it must be grown here under cover, and the most reliable form to try is the hardiest: the cantaloupe.
Its peach-orange flesh is tasty and an excellent source of vitamin A. This type of melon (Cucumis melo) was one of the first plants to be domesticated; it was cultivated in Ancient Egypt and eaten by the Romans.
In cool regions, go for a variety that copes well with our climate, such as Emir or Alvaro. They are available to buy ready-grown now in garden centres or online. One plant could produce three to 12 fruits depending on the cultivar and the weather.
Plant in a greenhouse or polytunnel. Being large scramblers, they can be treated in the same way as pumpkins: either allowed to spread over the ground (if you have a large, slug-free greenhouse) or – to save space and deter pests – encouraged to climb.
Fork well-rotted manure or peat-free compost into greenhouse beds and add fertiliser such as Vitax Q4, then plant your melons 45cm (18in) apart, with each given a very sturdy support such as a robust bamboo cane or strong string secured to the roof and the ground.
Small-fruited cultivars such as Petit Gris de Rennes or Minnesota Midget can be planted in containers (one per 45cm/ 18in pot) or grow bags (two per standard-sized bag).
Once the plants get going, gently wrap the stems around the canes or strings every few days to help them climb.
Melons are thirsty, so water regularly. During a heat wave, water them daily, boost humidity by regularly pouring a watering can of water onto the greenhouse floor and prevent the greenhouse from overheating by providing some shading and ensuring it is well ventilated.
When the fruit smells aromatic, it’s time to harvest, retaining a short piece of stalk; eat within a week. Juice with lime to make a refreshing drink, or serve with a mound of thinly sliced prosciutto for the perfect summer starter.
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