We do have a couple of Texas grown cantaloupes that are really large, I haven't seen any at 45#, but I haven't liked the flavor nor the meat! Yours looks really good! Now, how long does it take to find ways to store them?
I picked 2 Sugar Queen cantaloupe today. This plant has produced about 14 melons so far...not all harvested yet of course. I love the vanilla taste they have.
The Burpee Crenshaws have been terrific too...about 12 pounds.
All the cantaloupes I raise change color as they are nearly ripe. Usually this is a tan color or is yellow or yellowish mottled for some special types . Many cantaloupes release from the vine when ripe, but many do not freely releas.
I've noticed that ants start collecting where the stem meets the melon when it's ripe. The area around the stem will also crack.
Charentais melons don't slip. They crack open on the bottom. Once you see them start to turn color, keep checking the bottom, and as soon as a small crack appears, remove them from the vine - they are ripe!
That is good to know,as there are four of them in my garden,never have grown them before this year. A few are begining to set on the vines,this season has been a long wait.
Drought may be clearing here,most of my vines end up with chlorosis from city water when I have to water.All the rain barrel proponents have fun!! with good reason.Rained all night and is still rainy ,although not raining much right now,suppose to have more later today and tonight.
Wonder why it slurps the potassium right out of everything? Such things get odd anymore.
Rainwater leaches nutrients out of the soil. Rainwater tends to be more acidic than tap water causing a cation exchange which releases calcium, magnesium and potassium that were bound to the soil particles. These are then washed out, driven deeper into the soil, beyond the reach of plant roots.
Depends on where u live for water ph- but city water is reprocessed a lot of times- country water ph can be totally the opposite, also depends on what the city adds to their water as softeners, potassium leaches fast anyway - I still like rainwater after the first bit has come down- and the air it falls thru is cleaner.
AT times it does get complicated for such a plain thing,I have acid rain burn a few plants early some years.One would'nt expect water to be so difficult.Then it add salts remove salts in what might be used to feed plants.Always back to water and ph.!
Kittriana, we are three miles from the Laguna Madre as a crow flies, 20 miles north of the Mexico border. We have salt, both in the air and in the water. The Laguna Madre is the 5th saltiest body of water on earth. Everything rusts, even our door knobs. Because we are so close to the ocean, our rainwater has potassium, magnesium and other salts in it. Our irrigation water has salt and the pH is 8 and higher. Our biggest problem by far is sodium bicarbonate and high phosphate(but not available phosphate due to high pH). Sodium builds up because of lack of rainfall, raises the pH which binds up the phosphate (and other nutrients). Boron is also high in some areas, and in some irrigation water. We don't drink our tapwater. I've read the water safety report!
Last year we had hardly any rain; this year is better. The caretaker at our farm (we are on vacation) said we received 2 inches this week.
If you're ever down to South Padre, come by and I'll give you a tour of the farm.
I kinda figured as much- plants are different that area- I remember those 20 mule team ads- and the little chick on the Bon Ami box! There was a lot of non potable water in New Mexico where I grew up- wells were salt water, not sweet. I don't envy you that close to so much salt! I'd be puffed up like a blowfish ALL the time!
We had Listeria problems with Colorado cantaloupes last year. I think it turned out that it spreads in the warm moist conditions you get after harvest but before purchase. I'm not the FDA or USDA or CDC - but I would suggest washing your melon with dish soap (or a bleach solution if you are really worried) before you slice it - and keep it refridgerated after you wash it. And don't buy pre-sliced or diced melon. I was raised that you always wash produce before you eat it - even if it comes from your own garden. People are careless about kitchen safety these days, then horrified if they get sick.