Your shopping cart is empty!
Watermelon "Sverhranny"
Watermelon "Super Early"
Dreaming of juicy, sweet watermelons grown at home, without waiting until the end of summer? With our ultra-early variety, "Super Early Watermelon," it's a reality! Enjoy the taste of summer midseason!
Siberian selection guarantees resistance to adverse conditions and a stable harvest, even in regions with short summers. Forget about long waits – this watermelon ripens incredibly quickly!
Main characteristics of the "Super Early Watermelon" variety:
- Type: Ultra-early, determinate
- Growing season: 70-80 days from germination to maturity
- Fruit shape: Round-oval
- Fruit color: Striped, dark green with lighter stripes
- Flesh: Bright red, grainy, juicy and very sweet
- Taste: Excellent, sweet
Technical parameters:
- Average fruit weight: 4-6 kg (with good irrigation up to 10 kg)
- Bush: With natural restriction of growth of lateral shoots, compact
- Bush characteristics: After the third node, lateral shoots no longer appear, and tendrils are absent, instead forming a cluster of male flowers. This simplifies care and saves space!
- Seeds: Speckled
Features of cultivation and use:
"Super Early Watermelon" is the ideal choice for those who value their time and want guaranteed results. Its compact bush makes it ideal for growing in greenhouses , hotbeds, and even small plots. This variety requires little care, making it an excellent choice for beginning gardeners.
Enjoy the unique taste of summer by growing your own juicy and sweet watermelon ! Use it to make refreshing desserts, smoothies, or simply enjoy it fresh. This watermelon will be a beautiful addition to your table and a source of vitamins for the whole family!
* Salted watermelon.
Since ancient times, the preparation of watermelons has been given special importance, since they are useful for anemia, liver diseases, and atherosclerosis.
To ensure high-quality pickling, you need to have a cellar with a constant temperature of +4+5°C.
Watermelons are salted in oak barrels, previously scraped and steamed with boiling water. Well-washed river sand is also needed for layering the fruit. A 150-liter barrel requires about 70 kg of sand. It is first sifted, soaked in water for 24 hours, mixed, and washed until the sand clears.
Before storing the watermelons, the sand is scalded with boiling water. All salting operations are carried out directly in the cellar, otherwise the barrel will not move.
Small watermelons (1-2 kg) with a thin rind (like the "Ogonyok" variety) are best for pickling. The fruits should be ripe, but not overripe (there shouldn't be any empty space around the "ram" inside). When tapped, these watermelons sound unripe. For pickling, prepare a brine similar to that for cucumbers.
Watermelons are placed in the barrel so that they are surrounded by sand on all sides and do not touch the sides or each other. To do this, add a 5-6 cm layer of sand to the bottom, then arrange the watermelons, leaving 3-4 cm gaps between them. This is then filled with sand and compacted. Add another 5-6 cm layer of sand on top, and pour brine along the side of the barrel so that it does not rise above the surface. This is necessary to prevent the watermelons from floating. The arrangement is complete when 15 cm remain to the top. A wooden circle (peeled and scalded) is placed on top of the sand, and a weight (washed stone, but not limestone) is placed on top. Then, brine is added to a level 5 cm above the circle.
When storing, care must be taken to ensure the quantity does not decrease. After three to four months (usually by New Year's), the salted watermelons are ready.
