CARAMEL

Cantaloupe Caramel is an early and high-yielding variety with fruits of oval or round shape, weighing from 1.2 to 2.5 kg. The fruit skin is dense, yellow-orange or cream-colored with a characteristic thick netting, ensuring good preservation and long-term storage. The flesh is cream-white or cream-colored, juicy, with a tender texture, pronounced sweet taste, and a light caramel aftertaste, making this variety especially attractive for fresh consumption and processing into jams, candied fruits, and desserts.

The plant is characterized by high resistance to diseases, including fusarium and powdery mildew, as well as stress resistance to sudden temperature fluctuations. Strong and vigorous with a well-developed root system, it does not drop its fruit under unfavorable conditions. The variety is undemanding in care, requires minimal watering and fertilization, as well as weed removal. Thanks to simple agrotechnology and the possibility of growing through seedlings under film cover, cantaloupe Caramel is suitable for all climatic zones and even beginners in gardening.

The vegetative period is from 50 to 70 days depending on growing conditions, allowing for a very early harvest. Yield reaches 90-150 kg per square meter, making this variety economically viable for home growing and marketing. In addition to taste qualities, the cantaloupe is rich in dietary fiber, vitamins A, C, E, PP, N, and trace elements such as potassium, calcium, and magnesium, while having low caloric value — only 33 kcal per 100 g of flesh, making it a healthy and delicious product for a healthy diet.