Pineapple melon: hybrid description and reviews

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Yakov Pavlovich

Professor, Head of the Department of Vegetable Growing

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Pineapple melons are becoming increasingly popular. The reason for this is the interesting taste. One cannot help but mention the possibility of growing a crop independently on your own plot, so as not to wait for it to appear on the shelves. Next, we will consider the features of agricultural technology, the advantages of the hybrid and the subtleties that will help grow pineapple melon.

Features of culture and beneficial properties

The fruits of the crop are characterized by an oval shape. The skin is thin, with a yellow-orange tint. The melon is dotted with a three-dimensional mesh. The weight of a ripe fruit is 1-2.5 kg. The area under the skin has a yellow or orange tint, and towards the edges it turns green. The pulp is tender, juicy and slightly oily. The hybrid has excellent taste and is distinguished by a light pineapple aroma.

Melon is beneficial for the human body. The fruit is used for ailments such as anemia, anemia, tuberculosis, gout, and rheumatism. It is also recommended to take the culture for problems with the respiratory tract, gastrointestinal tract and cardiovascular system.

general description

The high-yielding Pineapple melon is a mid-season and early variety. Depending on the variety, it matures from 60 to 100 days after planting. Loves warmth and light. From 9 to 15 kg of crop is harvested from one plant.

Type of bush

It is an annual plant with creeping stems and tendrils. Large alternate leaves are collected on the stems. Blooms with bisexual yellow flowers. The fruit is represented by pumpkin with different colors and specific taste.

Characteristics of the fetus

The fruits are oblong or round in shape and have a yellow-golden skin with a dense structure. The pulp is juicy and tender with a specific pineapple aroma. The fruits grow up to three kg.

The variety is suitable for long-term storage and tolerates transportation well. For two months it retains its taste and does not deteriorate.

Chemical composition and usefulness of melon

Like most other varieties, Pineapple melon is a source of vitamin PP, ascorbic acid, beta-carotene, riboflavin, thiamine, vitamin B5, and folic acid. It has a high energy value: 100 grams of product contains 38 kcal.

The best varieties and hybrids of pineapple melon

Pineapple melons are similar in properties, but there are several varieties of the crop. The most popular are:

GOLD is a mid-season hybrid. Characterized by lumpy skin with a green tint. The pulp takes on different colors: from yellow to red. The taste of melon is sweet, sometimes cloying. There is a distinct smell of pineapple;
Sweet pineapple F1 - refers to early ripening hybrids. They are erected in open ground and greenhouses. The fruits are small in size, the weight of one melon reaches 2 kg. Round shape. The peel is rough and has a green or brown mesh on the surface. The pulp is light yellow or orange. The taste of the hybrid is delicate, there is the taste and aroma of pineapple;
American pineapple is a mid-season variety. They are erected in open ground. The hybrid is characterized by high yield and resistance to sub-zero temperatures. The fruits are round in shape and weigh 2.5 kg. The skin color is beige or light green. The pulp tastes like pineapple.
Americano hybrid is classified as super-ripe. Melons grow small, the weight of one fruit is 400 g. The peel has a yellow tint and pronounced brown stripes. The inside of the melon is soft, juicy and has a subtle pineapple flavor.

See also Melon variety Amal f1: characteristics and cultivation features

Reviews of pineapple melon

Gardeners confirm that pineapple melons are easy to grow and have an unusual taste and aroma.

Irina, Belgorod: “I planted a pineapple melon on the recommendation of a neighbor and did not regret it. Growing a hybrid is no more difficult than the most common melon. The fruits are tasty, with an unusual aroma. I grew regular Pineapple, next year I want to try Americano, the mini-fruits in the photo look very interesting.”

Victoria, Krasnodar: “I have been growing the Pineapple melon variety for several years now. I like its juicy and sweet fruits. There really is a pineapple flavor. I don't use chemicals. I use silage, ash and mullein as fertilizer.”

Igor, Kursk: “Pineapple melons are my love. Already in early August I taste the first sweet fruits. The aroma is rich and the taste is sweet. We not only eat it raw, but also use it to make jam and candied fruits.”

Specifics of cultivation

The hybrid can be grown in the southern regions by direct sowing of seeds into the soil. Regions with cold climatic conditions are suitable for planting the variety in seedlings.

Choosing a location taking into account crop rotation

Pineapple melon is an unpretentious plant. It is erected on any soil, but a high yield can be obtained by planting plants on neutral soil. Choose a place that is sunny and free from drafts.

The optimal predecessors for the crop will be: cabbage, onions, turnips, corn, greens (except parsley), legumes, beets. A minimum of nutrients will remain for the melon if the plant is planted after cucumbers or pumpkins.

Timing of sowing scheme

Planting of pineapple melon begins depending on climatic conditions. The approximate period for sowing seeds is the end of spring - the third part of May. It is also necessary to focus on how the earth has warmed up. The soil temperature must be at least +15°C.

Expert opinion

Stanislav Pavlovich

Gardener with 17 years of experience and our expert

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Attention! Active growth of the crop is observed at a temperature of +25-30°C.

Seeds are not planted deeply. The maximum depth is 15-20 mm. You can speed up growth by covering the holes with polyethylene. The film must be removed when the first shoots appear.

Melon is planted at intervals of 80-100 cm from each other, since the crop is prone to active growth.

Conditions for growing seedlings

Before sowing, experienced gardeners recommend soaking the seeds. To do this, planting material is placed in warm water for several days. The fluid is changed daily. From the moment they hatch, the seeds are ready to be planted in the soil.

Strictly one seed is placed in one container. To create a greenhouse effect, each cup is covered with film. The container with seedlings is placed in a lighted place. To prevent the seedlings from stretching, the cups are regularly turned over.

After 30 days, the plants are ready for planting in open soil. Before this, melons must be hardened. To do this, glasses with seedlings are taken out into the open air every day.

History of origin and geography of growth

Breeders from different countries are constantly working to create new varieties of various crops. Plant scientists from Holland managed to obtain a new type of melon crossed with pineapple in the 90s of the last century. This variety is sometimes confused with the mini Pineapple Americano pumpkin. But, despite the similarity of names, the varieties differ from each other.

The goal of the breeders was to develop a crop adapted to different climatic conditions. Therefore, pineapple melon grows not only in the south, but also in the middle zone.

Further care

Proper care of the crop is a guarantee of a healthy harvest.

Watering the beds

Pineapple melon needs to be watered constantly. The liquid consumption is 500 ml per plant. Over time, the volume is increased to 3 liters.

Watering is reduced at the flowering stage of the crop. At this time, the beds are moistened once every 5 days. During the period of fruit ripening, irrigation is further reduced. About a week before harvest, the beds completely stop being watered.

What and how to feed pineapple melon

For convenience, watering is combined with fertilizing. Fertilizers are applied according to the following scheme:

14 days after placing the seedlings in open ground: 2 liters of nutrient mixture are sent to each plant (20 g of ammonium nitrate per 10 liters of liquid);
at the budding stage: feeding with mullein or ammonia solution;
14-21 days after the last feeding they resort to mineral fertilizers.

Soil care

To prevent stagnation of liquid and for better oxygen supply to the root system, the soil in the beds should be loosened regularly. At first, the procedure is carried out every week, then less often. As soon as the crop begins to form lateral stepsons, the melon is hilled up. Weeds are also systematically removed.

Protection from pests and diseases

Pineapple melon is susceptible to diseases characteristic of other melon crops. In particular, we are talking about spider mites, cutworms, wireworms, aphids, etc. The plant is also susceptible to diseases such as downy mildew, fusarium, and copperhead.

See also: Planting and caring for melons in a polycarbonate greenhouse

In order to protect crops from diseases and pests, various methods are used. One of the most popular is the placement of eggshells and onion peels in the holes before planting. Also, for prevention purposes, the crop is sprayed with solutions based on soap, garlic or onions. The planting can be protected by planting marigolds or other plants with a distinct aroma near the melon.

Pests and diseases

Melon crops are susceptible to diseases such as anthracnose, powdery mildew and late blight, but pineapple melon is immune to them. However, it can be attacked by insects. The most common pests of melon are whiteflies, mites, wireworms, cutworms, melon flies, and copperheads.

Treating the bushes with an aqueous solution of ash or laundry soap with whey helps against these insects. If plants are severely damaged, insecticides can be used.

You can reduce the risk of pest invasion on plantings by taking simple preventive measures:

Place some onion peels in the planting holes;
From time to time, treat the plants with laundry soap dissolved in water. A decoction of onion or garlic gives a good result;
sow plants with a strong smell, such as onions or garlic, next to the melon.

Signs of ripeness and harvest rules

You can start harvesting only after making sure that the pineapple melon is completely ripe. First of all, pay attention to the shade of the fruit or the mesh with which they are covered. Ripe specimens easily lag behind the vines and are distinguished by a specific shade. The mesh on the peel spreads evenly around the entire perimeter of the fruit. However, it is worth noting that such melons cannot be stored for a long time. The maximum time they will last is only 1.5 months.

If the gardener plans to store the crop for a long time, you need to pick melons from the beds with a medium mesh that does not cover the entire fruit.

Harvesting is carried out in the morning (before the heat sets in) or in the evening. The picked melons are not collected from the ground for several days, turning over every 6 hours. Afterwards they can be stored in a cool, dry place.

Expert opinion

Stanislav Pavlovich

Gardener with 17 years of experience and our expert

Ask a Question

Attention! Melons that are supposed to be stored for a long time are picked so that a tail of at least 3 cm remains.

How to grow Vietnamese melon

A month after the Ho Chi Minh City Grandfather’s Gift melons take root, they are thinned out. Leave no more than 3 strong lashes on each.

Every other day, in the morning, Vietnamese melons are watered, making sure that the water does not stagnate at the root of the plant. The water should be settled and warm.

Before flowering begins, 2 times a month, complex mineral fertilizers (with potassium or nitrogen) are applied under the root of the Vietnamese melon.

As soon as the pumpkins begin to form, fertilize with ammonia or phosphorus once. In the future, it is not advisable to feed Ho Chi Minh City's Grandfather's Gift in order to avoid the wild growth of foliage.

The side shoots of the Vietnamese Grandfather Melon of Ho Chi Minh City are removed once a week. Only 3-4 strong lashes should be left.

Excess ovaries are also removed; there should be no more than 7 of them on each lash. This stimulates an increase in the weight of the fruit.

After watering and fertilizing, as soon as the moisture is absorbed, loosen the soil. Do this carefully so as not to damage the stem.

Useful tips from experienced gardeners

In general, there should be no problems with growing hybrids, since during the breeding period the varieties concentrated the positive qualities of the crop as much as possible. However, there are several subtleties, if observed, you can be guaranteed a high yield.

First of all, experienced gardeners recommend choosing planting material wisely. Preference is given not only to proven varieties, but also to the place where the seeds are purchased. It is better to pay attention to trusted manufacturers. The envelope with seeds must contain complete information about the product. It is better to buy planting material in specialized stores.

If you want to prepare the seeds yourself, then at least three years must pass before planting.

How the hybrid was developed

The Ananas melon is botanically called Cucumis melo in the group Reticulatus. The exact history of the variety is unknown. It is generally accepted that it came to us from Africa. From there it came to France in 1777, where it became known as Ananas D'Amerigue a Chair Verte. Since 1974, it has been grown on the Monticello estate by Thomas Jefferson. In America, the variety went on sale in 1824. Today it is one of the popular varieties grown for personal consumption in the United States and the Middle East.

Care for melon plantings

spread out

To obtain the best harvest, the main shoot above the 4th leaf is pinched, as a result of which 2 strong side shoots grow, which can later be pinned to the ground. The “pinching” method is good because the nutrients are not wasted on the green mass, but go into the fruit.

Don't forget about the trellis

a method of growing melon, in which a frame about 2 m high is prepared in advance. Already on the 4th day after planting, the shoots are tied to ropes; in the future, the plant itself will wrap around them.

Immediately after planting in the ground, the growing point above the 3-4 leaf is pinched. After pinching, side shoots form from the axillary buds. Leave the 2 strongest ones, remove the rest. Tie both shoots in turn to the trellis. The advantages of this method are that the fruits are better illuminated and warmed up, which has a positive effect on the quality of the harvest.

Melon needs regular watering. It is stopped when the fruits appear so that they can gain sugar. It is worth considering that with excess moisture, melon roots can rot.

Don’t also forget about feeding: after planting, when side shoots begin to form, and also before the buds appear, it is worth feeding the melon with liquid organic and mineral fertilizers, alternating them. Be careful with nitrogen fertilizers: their excess leads to an increase in the growing season and delays fruiting.

Characteristics of the variety

There are many varieties, but they were all bred by breeders, and therefore adapted to difficult weather conditions.

They are grown in both the south and north of the country. The growing season for early varieties is approximately 70 days, and for mid-season varieties – up to 90 days.

Pineapple melon is relatively resistant to powdery mildew, late blight and most fungal diseases.

The varieties are characterized by high productivity. This melon is eaten both fresh and processed (juices, jam, candied fruits, etc.).

Choosing pineapple

How to choose a good ripe and tasty pineapple? In winter, we so want to remember the hot summer, and tropical fruits provide us with this opportunity. One of the most popular is pineapple. This wonderful fruit grows far from us, and its delivery is very long, so you need to choose the sweet fruit wisely.

A good, fresh pineapple should have thick, green leaves. If you pull the leaf, it will easily come off. Expensive fruits are picked when they are already ripe and delivered to our region on the first plane flight. But cheaper pineapples are sent unripe, and they ripen on the way, by sea.

The selected fruit should be patted; if the sound is dull, the pineapple is ripe. Its flesh is bright yellow, the crust is elastic and hard. If dark spots are visible on the fruit, it means it has begun to deteriorate. A ripe cut pineapple should have a pleasant subtle aroma, not grassy.

Serving natural fresh fruits and berries: watermelon, melon, pineapple, oranges, tangerines.

Fruit can be served either in portions or in a common container. To serve in portions, use dessert plates with a diameter of 200 mm. Each portion is served to the guest on the right and with accessories, intended according to etiquette.

Serving in a common vessel is carried out for collective orders and at feasts. For this they use: multi-tiered and single-tiered vases; glass, porcelain and metal round plates; multi-serve salad bowls. Fruits are washed, dried with a towel, laid out in slides in a bowl, in an assortment, preserving (where possible) the stalks.

The table is served with dessert plates and a knife or fruit utensils are served.

Strawberries are served with the stems, washed, in glass salad bowls (portioned bowls) or in multi-serve bowls (crystal salad bowls) when ordered collectively and at feasts. Strawberries are served in portioned bowls. They also serve blackberries, raspberries, red currants, and gooseberries. For consumption, add teaspoons.

Fruits are served chilled to a temperature of 10 ° C, without signs of psutta, damage and attractive appearance. Select for serving

small fruits (one per guest). Large clusters of grapes are cut with scissors into small inflorescences and placed in a vase as one whole. The pomegranate fruit is divided into 2-4 parts. The pineapple is laid out whole, and before consumption, the core is cut out with a long knife, cut into slices and served on plates. Melon I and watermelon are pre-washed, wiped, cut into small slices and served in crystal or porcelain dishes.

3.Hot drink “tea”. Cooking technology and serving. Brew tea in a porcelain teapot, pour tea into a certain number of servings, pour 1/3 of the teapot's volume, leave for 5-10 minutes, covered with a napkin, then add boiling water. Pour the tea leaves into a glass or cup and add boiling water. Serve sugar separately on a socket.

Ticket No. 17

1. Ice cream “surprise”. Formatting and presentation. Slices of sponge cake soaked in syrup are placed on a cupronickel plate, canned apples or pears cut into thin slices, and then scoops of ice cream. The top and sides of the ice cream are quickly covered with a layer of canned fruit, sponge cake and egg whites whipped with refined powder, releasing them from a pastry bag.

The prepared dish is quickly baked in the oven (1-2 minutes) at high temperature so that the egg whites immediately brown. When leaving, sprinkle the surface of the dish with refined powder. When leaving, sprinkle the dish with powdered sugar. When serving, you can pour cognac or alcohol around the ice cream and light it.

Cold sweet dishes: milk jelly. Cooking technology and serving.

To prepare milk jelly, use whole milk or with the addition of water, which is heated to a boil. Corn starch is diluted with cold boiled milk and filtered through a fine sieve. Add sugar to the boiling liquid, dissolve it, stirring, pour in the prepared starch. The jelly is cooked, stirring constantly, at low heat for 10 minutes, then vanillin is added, cooled slightly, poured into glasses, finally cooled and released.

General information about drinks.

Drinks are divided into two large groups: non-alcoholic and alcoholic. Non-alcoholic drinks include hot drinks - tea, coffee, cocoa, chocolate, sbiten and cold drinks - milk, fruit juices, kvass, etc. Alcoholic drinks - cups, cocktails, pushes, grogs, mulled wine, many of which are prepared directly in the sales areas by bartenders. Many drinks have a tonic effect (tea, coffee, cocoa), contain vitamins (tea, kvass, fruit drinks, stimulate the appetite (kvass, fruit drinks, fruit juices), improve digestion due to the content of tannins (tea, coffee) and lactic acid ( kvass)

Ticket No. 18

Parfait: cooking technology and serving.

The gelling agent is not introduced, the mass is laid out in special corrugated forms, tightly closed with lids and frozen at -18* for 12 hours.

Cold sweet dishes: compote of frozen fruits and berries. Cooking technology and serving.

Quick-frozen natural (sugar-free) fruits are removed from the packaging, thawed for 10-15 minutes, washed and placed in a container to completely thaw. Large fruits are cut into slices, combined with pre-prepared syrup and brought to a boil. Fruits or berries are placed in bowls or glasses, poured with the resulting syrup and cooled before serving. You can add fresh citrus fruits to the compote.

Shelf life of sweet dishes.

The serving temperature for cold sweet dishes should be 12...15 0C, hot 55, ice cream 4...6 0C. 1-2 hours

Ticket No. 19

1.Hot sweet dishes: croutons. Technology of preparation and serving. Dissolve sugar in milk and add egg. Shake the mixture well with a whisk or fork. Place the frying pan on the fire, add a piece of butter. Dip each slice of bread into the milk mixture, covering both sides of the bread. Fry the croutons on both sides until a beautiful golden crust forms. Before each batch, add a small piece of butter to the pan.

2.Characteristics of sweet dishes. Basic raw materials and assortment of sweet dishes. Divided into cold and hot. Cold: mousses, sambuca, jelly, compote. Hot: sweet porridges, casseroles, soufflés, curd dishes. Main raw materials: fruits, berries, gelling agents. Assortment: sambukas, jelly, puddings, mousses, jellies, compotes, creams, ice cream

The table is served with dessert plates and a knife or fruit utensils are served.

Fruits are served chilled to a temperature of 10 ° C, without signs of psutta, damage and attractive appearance. Select for serving

Ticket No. 17

Cold sweet dishes: milk jelly. Cooking technology and serving.

General information about drinks.

Ticket No. 18

Parfait: cooking technology and serving.

The gelling agent is not introduced, the mass is laid out in special corrugated forms, tightly closed with lids and frozen at -18* for 12 hours.

Cold sweet dishes: compote of frozen fruits and berries. Cooking technology and serving.

Shelf life of sweet dishes.

The serving temperature for cold sweet dishes should be 12...15 0C, hot 55, ice cream 4...6 0C. 1-2 hours

Ticket No. 19

Reviews about the variety

Marina, 28 years old
My husband and I live in the city, in an apartment. I often grow indoor tomatoes, cucumbers, etc. on the windowsill. When my husband’s parents bought a dacha, they immediately persuaded my mother-in-law to give me a plot for growing melons. She did not believe that anything would work out, and indeed the first years were not of much use. When I tried to grow Americano melon, it was a triumph. They are small, so they have time to ripen even with the threat of frost. They look great. And the taste is amazing. Very similar to pineapple. It’s a pity that self-prepared seeds can only be planted in the third year; you’ll have to buy them again.

Nikolai Petrovich, 62 years old
I love melons, but it makes no sense to grow them on your own plot. They won’t grow anyway, and even if they do, they won’t be as tasty as those on the market. They don't ripen fully in our conditions, so I don't even try. I see the neighbors are trying it, but they use chemicals for fertilizer, and for me this is unacceptable. I read the article, I might try these varieties, but I still doubt it will work.

You can grow pineapple melons yourself and enjoy the sweet fruits already in July, without waiting for them to go on sale. Try it too, especially since you now know all the subtleties.

Choosing an avocado

Avocado contains valuable microelements such as phosphorus and copper, as well as vitamins A, E, C and group B. In addition, it is rich in antioxidants that support the normal functioning of the cardiovascular system.

Many people have already fallen in love with this healthy and tasty exotic fruit, so you need to know how not to make a mistake when choosing it in the store. The avocado should be clean and without any damage. If you press on a ripe fruit, after a while the dent will straighten out. An overripe fruit will burst when pressed and pulp will flow out of it. The ripeness of an avocado is indicated by the free movement of the pit, which can be felt if you shake the fruit.

If it so happens that you purchased an unripe avocado, you can keep it at room temperature until it ripens. Remember that it is better not to leave the fruit in the sun or put it in the refrigerator. In about a week, the avocado will be ripe and ready to eat.

It is enough to practice choosing several times, and soon you will automatically choose the best that the fruit seller at the market or the vegetable department of the store can offer you.

Selecting a melon field site

To choose the right site for cultivating melons, you need to adhere to several rules:

If you choose the wrong predecessor, you will not see a high yield. Melon cultivated in open ground will grow well after:

early potatoes (late varieties are not suitable);
corn grown for silage;
winter wheat;
perennial grasses (the top layer of grass is dug in);
legumes (for example, beans).

Melon is a heat-loving crop. In order for the cultivation of melon in open ground to be successful, it is necessary to choose the correct location of the field on the plot. The most suitable fields are those located on the sunny (south or southwest) side, with good protection from strong winds - the field should be warmed by the sun's rays and be “quiet”.

Natural forest or garden plantings, tall shrubs or agricultural crops serve as protection from the wind. Crop crops (sunflowers, corn, legumes) are planted in two rows along the entire perimeter of the site.

Growing melons in the rows of young gardens has long been practiced. Such conditions are perfect for them: young trees provide good protection from the winds, and the row spacing between them is perfect for almost all melon varieties. And the roots of young trees will not interfere with the growth of melons - they are still poorly developed.

A melon in the ground in one place can grow for no more than two years. With further cultivation in the same area, their yield drops sharply. It will be possible to plant a melon in the same field only after five years.

Sowing melon

In Siberia it is grown in greenhouses, where it retains all its taste. And in some years it grows wonderfully outside. But first she needs temporary shelter.

The plant is resistant to late spring frosts, summer drought and humidity changes, unlike most melons.

Date of planting through seedlings: the last days of May - the beginning of June, when the threat of frost has passed.

It is better to take melon seeds that have been aged for three years. Annual melon seeds will produce a large number of male flowers, and there will be few ovaries.

Seeds should be hardened off before planting. To do this, they must be placed in a cool place for 2-3 days. Melon seeds will sprout faster if they are soaked in water before planting.

In our region, this melon is grown in the same way as cucumbers are grown. Seeds need to be sown a month before planting in the ground. The time for planting seeds is approximately the end of March. They are sown in a suitable container, to a depth of 3 cm. Good germination is at a temperature of +25, and when seedlings appear, the temperature drops to 20 degrees, otherwise the seedlings will begin to stretch.

You need to feed the seedlings twice, with complex fertilizers. Start fertilizing when the first leaf forms, and apply the next one two weeks later. You need to pinch the shoot above the third leaf to form two side stems. A plant with 4-5 leaves can be planted in a greenhouse or soil.

Plant in holes at a distance of 70 by 70 cm (outdoors) and 50 by 50 cm (in a greenhouse). For fungal diseases, you can water the plant with a weak solution of potassium permanganate. Do not cover the root collar with soil to avoid rotting. Determine the planting location in advance: there is no need to replant the melon from place to place. She will be sick.

After 30 days on the plant, it is necessary to remove frail, lifeless shoots, leaving 2-4 lashes. This promotes faster fruit set.