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Video: Kavmel - Similar To Watermelon, But Not Watermelon
2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47
Kavbuz is an interesting novelty that delighted with its taste and aroma
In my garden practice, there have already been melons grown repeatedly, and small watermelons, and this time I got (as a gift) seeds of a watermelon hybrid, which in its appearance, size and color resembled a real watermelon.
In 2008, I sowed them, raised seedlings, and then planted them in the garden. It was very interesting what would happen, and I closely followed the development of the new plant.
I prepared the garden in the same way as for planting zucchini and pumpkins, i.e. refueled with organic matter and potassium nutrition. That summer was difficult for melons and gourds due to low night temperatures. Therefore, the development of an unfamiliar vegetable went slowly, but one of the three planted plants survived, and only in August a long whip with beautiful watermelon-looking leaves and small flowers, like a watermelon, grew.
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The fruit turned out to be the only one, it was elongated and beautifully striped in color. It grew by September and matured. And when I cut it, he gave seeds, and its pulp had a light watermelon aroma without a hint of sugariness and had a very neutral taste.
I used it fresh in a salad along with other vegetables, and saved the seeds for sowing next season. Last year, I repeated my experience in growing this cute vegetable. This time, I already had three hybrid bushes, and the fruits themselves poured out quickly, looked prettier before our eyes and looked like real watermelons. And their shape was more round, and the weight turned out to be quite impressive - 2-3 kilograms.
When it was ripe, I hurried to taste this semi-watermelon, and again prepared a salad with tomatoes, bell peppers, fresh cucumbers and purple lettuce onions. I dressed this salad with sour cream.
It turned out very tasty, but I must note that the current semi-watermelon had less watermelon aroma, but the pulp was sweeter than last year. In general, this vegetable could and simply be eaten by cutting into pieces (and it would be nice to learn about its nutritional value). Its flesh was white, more dense, and when eaten raw, it produced a crunch.
I decided that I would continue to use the novelty in my garden. In the future, I intend to use semi-watermelon not only raw in salads in salads, but also for preparations instead of zucchini in those salads where they are used, or for pickling, too, instead of zucchini, and also in an assortment with bell peppers and tomatoes instead of cucumbers. In short, I think there will be somewhere to turn around, storing up supplies for the winter. I'm not talking about making our favorite pancakes or pancakes - also instead of zucchini. Apparently, you will get tender caviar from it, but you can just fry it.
I know that in the watermelon south, watermelons are salted, which means there is another possible use. In short, the scope for culinary-procurement creativity is huge. And those who are fond of making jam, the one from the semi-watermelon will be able to cook excellent jam with lemon, as we once cooked from zucchini. I checked the options for using this hybrid instead of zucchini, but you can also carry out similar experiments by replacing pumpkin in recipes with it. I'll have to try. To everyone who is interested in this novelty, I wish you success in growing and using it. And if someone has grown such a semi-watermelon before, let them share their experience.
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