Yanosik watermelon. Citrullus Lantes.
Yellow watermelon is a find for any garden and gourmet.
It's an berry that will surprise visitors and be a reason to boast to neighbors and friends about the existence of Shah Arbuz in the garden.
The juicy and crispy flesh is similar to traditional red watermelons, but the flavour is usually much sweeter, with notes of honey and apricot.
Yellow watermelons belong to the Citrullus lanatus family. They are close relatives of the classic red watermelon, but they don't contain the natural red pigment and antioxidant lycopene.
Like red watermelons, yellow 90 per cent have water, lots of vitamins A and C, and potassium. Although they do not contain lycopene, there is beta carotene.
Usually yellow watermelons are eaten fresh but can also be grilled or caramelised due to the concentration of natural sugars.
Add the yellow watermelon juice to the cocktails, syrups and frozen desserts.
Diced yellow watermelon is a great ingredient in lettuce, along with feta or goat cheese, fresh herbs, citrus, olive oil, tomatoes, cucumbers, garlic and onion.
The flesh can also be added to sweet cold soups. They can be stored in the fridge for up to two weeks.
The first Polish hybrid watermelon variety, which has a yellow fruit flesh, is also supremely suited to cultivation in the different weather conditions of the Nordic countries.
Suitable for cultivation in both film-covered greenhouses and in the open.
Produce round fruit with dark green skin colouring, weighing ~ 3.5-5.5 kg.
The flesh is very juicy and sweet with a small amount of seeds.
Watermelon seeds are sown in pots at the end of April.
The temperature required for seed sprouting is 22-24 º C, sprouting in 2 weeks.
Seedlings with 4 - 5 leaves are exhibited at the end of May, 1 x 1 m away.
Preferably rich in fertilised soil or pure compost.
Grown in a sunny, windproof area, fertile and humid enough soil. The harvest is collected from August to September.
3 seeds per pack..