“It was not a watermelon that Eve took; we know it because she repented.”
I might add that it was not a last-of-season watermelon for sure, because hot days and cool nights are the absolute best for the melons, and so the most delicious ones tend to come at the end-of-season. In addition, our recent dry weather ensures an even stronger, sweeter taste, since there will be less water, and more flavor. So if you haven’t indulged in one of Henry’s melons, do so now, and if you have, indulge again! Here are a few of his varieties:
Mickie Lee – gray-green skin, with deep red flesh
Sorbet Swirl -- beautiful pastel swirls of pink and yellow flesh that has first-rate sweetness and texture
Osh Kirgizia -- light-green skin with jagged dark green stripes; sweet pink flesh inside.
Verona – A cross developed by Mississippi State in 1965 with thin, green-black rind, and deep red flesh. Best of the Black Diamond types. Very firm, sweet and tasty.
AU Golden Producer – large melon with bright yellow flesh, crisp and delicious!
Although Henry loves diversity, he tries not to plant watermelon varieties that look the same--just for ease and speed of harvest. It’s easy to tell a Mickylee, with its gray-green mottled rind, from a Verona with a dark green/black rind. But sometimes two varieties Henry cannot live without look exactly the same. That’s when the etching comes in.
If a red variety and a yellow variety look the same on the outside, then Henry will etch a Y on each yellow melon so the customers can tell them apart. The same goes for the S on the Sorbet Swirl, and the C on the Cream of Saskatchewan (which is actually an heirloom variety from Russia, by way of Saskatchewan).
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