This was my first year trying to grow Prescot Fond Blanc melons and I didn't have the success I was hoping for. I couldn't get the melons to ripen before they split open on the bottom end. Even after leaving them on the counter for a few days, when I finally cut one open, it was still sort of hard and not totally ripe on the inside.
What's the secret to getting these melons to ripen before (or after) they split open?
The same question goes for Charentais melons. I had better luck with them, and managed to get some to ripen before or during them splitting open, but unlike my other melons, spliting was the norm not the exception.
Thanks!
Bart
yumamelon
robin_maine
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bart1Original Author
yumamelon