Common Bean
Watermelons
Royal Golden - Watermelon
Ref : L0126
- Citrullus lanatus
Bag of 15 seeds
This ancient variety produces rounded fruit with a thick skin that turns gold when fully ripe. Their pink-red flesh is crisp and sweet-tasting.
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Watermelon contains almost 92% water and little fiber, making it easier to digest for people with sensitive intestines. Rich in lycopene, an antioxidant that gives it its red color, it has cholesterol-lowering, anti-inflammatory and cell-protecting properties. Its content of amino acids and vitamin C contributes to a healthy immune system. The seeds are also rich in vitamin C, proteins, carbohydrates and lipids.
in bucket, in the ground
Sow in pots at temperatures between 20 and 30°C, 6 weeks before planting. Transplant with the root ball, after the last frosts, in planting holes enriched with compost, spaced 1.5 m apart in all directions. Sowing in the open ground is possible, under the same conditions, when the soil is well warmed and outside temperatures no longer fall below 15°C.
March, April, May
April, May, June
July, August, September, October
in the ground, in the greenhouse
sunny
medium
sandy, humus
rich, reheated, drained
Citrullus lanatus
early
From 4000 to 11000 g
15 seeds
round
crunchy
Pink
From 100 to 200 cm
From 40 to 50 cm
runner
cut
United States
1960
This old variety has been revived by Baker Creek Seeds, who consider it one of the best watermelon species in their collection. It was selected around 1960 by the Willhite seed company of Poolville, Texas, which has been dedicated to watermelon seed production since the beginning of the last century.
The Willhite seed company in Poolville
Watermelon contains almost 92% water and little fiber, making it easier to digest for people with sensitive intestines. Rich in lycopene, an antioxidant that gives it its red color, it has cholesterol-lowering, anti-inflammatory and cell-protecting properties. Its content of amino acids and vitamin C contributes to a healthy immune system. The seeds are also rich in vitamin C, proteins, carbohydrates and lipids.
