Kajari Melon characteristics
Kajari Melon is an old variety native to the PunJab region of India. It is famous for producing beautiful, round, and delicious melons, up to 1kg. The tricolour skin presents a range of tones between green, orange and copper veined with black. The pulp is green, pink.
One of the most notable characteristics of this melon is the aroma, very intense and floral. When cutting the melon, a peach and nectarine aroma is released, which makes it irresistible for lovers of melons and fruits in general.
Kajari Melon offers a very sweet flavour, with a balanced acidity that provides a complex taste very pleasant to the palate. The pulp is extremely juicy and melts in the mouth, creating a very refreshing sensation. It can be enjoyed as a dessert, as an ingredient in fruit salads or as a refreshing appetiser on hot summer days.
It is a very healthy fruit, rich in vitamins and minerals, including vitamin C, potassium, calcium, and magnesium. It is low in calories and high in fibre, making it an excellent choice for those looking for an healthy diet.
Kajari Melon, cultivation
It requires a warm climate, yet it is recommended to cultivate it in partial shade. It is ideal a soil rich in nutrients, well drained and with a neutral or slightly acidic pH. It is usually cultivated with direct sowing, some days after the last frost. It is recommended not to sow if the night temperature is below 5ºC.
The seeds are sown about 3cm deep, leaving 1m between plants.
During the plant development, regular watering should be provided to maintain soil moisture. It is advisable to fertilise the plant every 2-3 weeks with a nutrient rich in nitrogen, phosphorus and potassium, in order to stimulate growth and fruit set. As the melons grow, the maturity is monitored to harvest them at the right time.
It is usually ready to harvest 4 months after planting, depending on weather and soil conditions.
