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Post by castanea on Mar 8, 2009 15:50:02 GMT -5
This Turkish watermelon is apparently grown primarily for the seed. Does anyone know whether the flesh is any good?
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Post by Hristo on Mar 8, 2009 20:07:51 GMT -5
Few years ago I tried it, but as I remember there was some problem, so no ripe fruits. I remember that it was late. The man who sent me the seeds (which are not so big) told me that the taste is good.
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Post by toad on Apr 1, 2009 15:30:30 GMT -5
I have grown this variety a few times. It's a dual purpose watermelon, both for the flesh and the seeds. Seeds are much larger than the seeds in Sugar Baby. Living in Denmark it's very difficult to grow watermelons to a point when you can eat them, but these two have made it in my greenhouse, and White Seeded Besvirino Assyrian Watermelon had the sweetest flesh and a larger size.
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Post by Hristo on Apr 3, 2009 8:15:41 GMT -5
Indeed it should be early. One of my seed sources was from Sweden, so it really should be early. I planted it once 5 years ago, but if it is of really good taste I should try it again. Here is the seed, compared to few others: Top, left to right: Blacktail Mountain, Cream of Saskatchewan, Petit Yellow, Royal Golden Bottom: Green seeded Citron, Orangeglo, No-name Uzbekistanian, White seeded Besvirino
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Post by canadamike on Apr 3, 2009 8:50:20 GMT -5
How do you eat the seeds? Are they roasted? I have munched on more than one and up to now whatever gets stuck between my teeth is no fun at all
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Post by Hristo on Apr 3, 2009 9:19:56 GMT -5
Years ago I have read that in some parts of China people eat the watermelon seeds as we (here) eat sunflower seeds. I started to look for such varieties specifically bred/grown for edible seeds (like Wanli). Never found such Chinese variety. After my failure with Besvirino I lost interest. But I too still wonder if the seeds of these varieties are of good taste?!
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Post by castanea on Apr 3, 2009 21:56:13 GMT -5
I have grown this variety a few times. It's a dual purpose watermelon, both for the flesh and the seeds. Seeds are much larger than the seeds in Sugar Baby. Living in Denmark it's very difficult to grow watermelons to a point when you can eat them, but these two have made it in my greenhouse, and White Seeded Besvirino Assyrian Watermelon had the sweetest flesh and a larger size. Thank you. That's what I wanted to know. Now I just need to find a seed source this year.
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Post by castanea on Apr 3, 2009 21:56:41 GMT -5
Indeed it should be early. One of my seed sources was from Sweden, so it really should be early. I planted it once 5 years ago, but if it is of really good taste I should try it again. Here is the seed, compared to few others: Top, left to right: Blacktail Mountain, Cream of Saskatchewan, Petit Yellow, Royal Golden Bottom: Green seeded Citron, Orangeglo, No-name Uzbekistanian, White seeded Besvirino Great photos!
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Post by castanea on Apr 3, 2009 21:58:47 GMT -5
Years ago I have read that in some parts of China people eat the watermelon seeds as we (here) eat sunflower seeds. I started to look for such varieties specifically bred/grown for edible seeds (like Wanli). Never found such Chinese variety. After my failure with Besvirino I lost interest. But I too still wonder if the seeds of these varieties are of good taste?! In the US, Chinese watermelon seeds for eating are widely available in Asian stores. I don't care for them. If you grew up eating them I guess they are OK, but biting into a watermelon seed just feels wrong to me, after spending my entire childhood trying to avoid eating them.
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Post by castanea on Apr 3, 2009 21:59:39 GMT -5
How do you eat the seeds? Are they roasted? I have munched on more than one and up to now whatever gets stuck between my teeth is no fun at all ::) They are usually roasted and in China often salted or flavored
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