Petit Gris de Rennes Cantaloupe Melon

Petit Gris de Rennes is a charentais-type, ever-so-sweet, juicy little melon with bright orange flesh. Its name translates as “little grey” for the dark green appearance of its skin before ripening. Originally cultivated in the garden of the Bishop of Rennes nearly four hundred years ago, it is now included in Slow Food’s Ark of Taste. Its astonishing survival to the present day is unquestionably due to its brown-sugar sweetness and intense flavour, making it la crème de la crème of French melons. This easy-to-grow heirloom variety arrives early, making it a good choice for northern gardens with short seasons. It’s perfect for smaller gardens and containers, with compact vines that grow to only 90 cm and produce good yields.

LATIN NAME
Cucumis melo

SEEDS
10 seeds

NAME
Cantaloupe Melon

VARIETY
Petit gris de Rennes

SHORT DESCRIPTION
La crème de la crème of French heirloom melons

PLANT SIZE
Height 30 cm
Width 90-120 cm

CONTAINER SIZE
Height 30 cm
Width 30 cm

COMPANION PLANT
Nasturtium, marigold, lavender, snapdragon, borage, catnip, mint, carrot, anise

HOW TO GROW

SOWING
Indoor March-April
Outdoor Apr-June

TIMING
Germination 5-10 days
Harvesting 60-80 days

SPACING
When sowing 10-15 cm; Depth 3 cm
When thinning Not required

GROWING
Sunligth Full sun
Soil Well-drained, light, moist soil
Watering Regular, abundant watering
Feeding Heavy feeder

CARING
Expert tip Grow the melons off the ground in an espalier fashion to prevent the fruits from developing bruises and cracks. Over-watering before harvesting can cause bland-tasting fruit.

SUPPORTING
Pollinators
Pollinators increase the fruit set.

Pests
Resistant to fusarium wilt.

HOW TO EAT

HARVESTING
Harvest when the fruit’s colour is pale orange and it has a pleasant, fruity aroma. The fruit should slip away from the vine when twisted gently. For fruit with extra flavour, stop watering one week before harvesting.

EATING
Medicinal properties Melon, which is 90% water, contributes to the body’s overall hydration.
How to eat Cantaloupe melon is normally eaten raw alone or in salads. For a simple yet sophisticated taste, try the familiar Italian antipasto prosciutto e melone: Flavourful, dry sliced prosciutto is the perfect wrap for melon’s sweet juiciness.