Dry Farmed Melons

There’s nothing a melon likes more than intense sun, hot temperatures, and not a drop of rain in sight. Where other plants shrivel and wilt, melons swell and concentrate their flavor and sweetness. That makes Oregon a great place to grow dry farmed melons: while we’re known for our wet winters, it’s our hot, dry summers that can ripen exquisitely flavored melons.

Dry farming relies on soil moisture and smart timing – not irrigation – to grow extra sweet melons with dense flesh and unbeatable flavor. Dry farming uses significantly less water and relies on organic soil amendments to help plants make the most of the groundwater. Not only does this conserve resources, but it also concentrates the flavor in the fruit.

A few special varieties are especially suited to dry farming. They don’t necessarily look much like cantaloupe or honeydew melons, but they taste and smell delicious.

Charentais

Charentais is a French heirloom variety that’s rich in flavor with a pleasant muskiness, and super aromatic.

Piel de Sapo

With its yellow-green mottled skin, you could be forgiven for thinking that Piel de Sapo is a small watermelon, but its white flesh tastes like a blend of honeydew and pear. Its name means “toad skin,” but your kiss might just reveal a prince. Piel de Sapo is ripe when its skin becomes more yellow than green, and it feels heavy for its size.

Sugar Cube

Sugar Cube may not be large, but it packs a lot of flavor for its small size. Like Charentais, you’ll know Sugar Cube melons are ripe from their sweet, robust scent.

Enjoy delicious dry farmed melons chilled and sliced, or blend them up with our Melon Margarita recipe!

Learn more about local dry farmed produce by reading all about locally grown Delicious Delicata–look for it this fall!