Firstly, I live about 15 miles east of Athens, GA. I am really new to growing watermelons, so determining "ripeness" is a deep concern - they are NOT tomatoes. I am growing Bush Sugar Babies from seed in back and Crimson Sweet from purchased plants in front. The Bush Sugar Baby's are behaving nicely - "small area". The Crimson Sweet plants remind me of Kudzu. LOL When I planted, I saw suggestions of 9 to 10-ft for the vines. Uh, how about 20-ft and still going? I did prune some, but whatever - I have the room. Some will grow in the "weeds".
Back to the topic at hand - ripeness. I picked one Crimson Sweet watermelon with a sort of "butter" (yellow) colored bottom and DEAD tendril. 20-lbs maybe. It was 2/3's ripe. Have since picked 3 or 4 more at 25 to 30+ lbs that were ripe. Dead tendril of course, but in addition to the yellowish bottom (nothing that is stark), started turning kind of yellow all over - especially on top - perfectly ripe. Thing is, the bottom of my Crimson Sweet never get to the "Butter Colored" ground spot. Some pale yellowish here and there, but definite "butter colored"? No.
In regards to the Bush Sugar Babies, I have a few that are set on. One in particular I think is ready or close to ready. Probably 15 lbs? Dead tendril - finally, but "Butter Colored" bottom on mine will not work at all. ALL of my Sugar Baby melons, regardless of age and size have a DEEP BUTTER COLORED ground spot. Hmm, now what. I read a forum where many folks complained they picked when the tendril died only to get a white melon inside. Someone suggested waiting another 7-10 days AFTER the tendril died to pick. Going to find out next week.
That brings up a question I have - How long after a watermelon is ripe on the vine do u have before it is over-ripe? (I realize there is no definitive answer) That is, what is the window-of-opportunity to pick a nice ripe melon? It really stinks to think u might jump the gun thinking is ripe, to get under-ripe, but once u think is ripe, how long do u have to decide? Thx!
Firstly, I live about 15 miles east of Athens, GA. I am really new to growing watermelons, so determining "ripeness" is a deep concern - they are NOT tomatoes. I am growing Bush Sugar Babies from seed in back and Crimson Sweet from purchased plants in front. The Bush Sugar Baby's are behaving nicely - "small area". The Crimson Sweet plants remind me of Kudzu. LOL When I planted, I saw suggestions of 9 to 10-ft for the vines. Uh, how about 20-ft and still going? I did prune some, but whatever - I have the room. Some will grow in the "weeds".
Back to the topic at hand - ripeness. I picked one Crimson Sweet watermelon with a sort of "butter" (yellow) colored bottom and DEAD tendril. 20-lbs maybe. It was 2/3's ripe. Have since picked 3 or 4 more at 25 to 30+ lbs that were ripe. Dead tendril of course, but in addition to the yellowish bottom (nothing that is stark), started turning kind of yellow all over - especially on top - perfectly ripe. Thing is, the bottom of my Crimson Sweet never get to the "Butter Colored" ground spot. Some pale yellowish here and there, but definite "butter colored"? No.
In regards to the Bush Sugar Babies, I have a few that are set on. One in particular I think is ready or close to ready. Probably 15 lbs? Dead tendril - finally, but "Butter Colored" bottom on mine will not work at all. ALL of my Sugar Baby melons, regardless of age and size have a DEEP BUTTER COLORED ground spot. Hmm, now what. I read a forum where many folks complained they picked when the tendril died only to get a white melon inside. Someone suggested waiting another 7-10 days AFTER the tendril died to pick. Going to find out next week.
That brings up a question I have - How long after a watermelon is ripe on the vine do u have before it is over-ripe? (I realize there is no definitive answer) That is, what is the window-of-opportunity to pick a nice ripe melon? It really stinks to think u might jump the gun thinking is ripe, to get under-ripe, but once u think is ripe, how long do u have to decide? Thx!