Crenshaw Melon

Cucumis melo 'Crenshaw'

fruit

Crenshaw is the spicy-sweet hybrid muskmelon with golden-yellow rind and dense fragrant orange-peach flesh. The flavor is mild floral and slightly spicy (some describe it as a cross of cantaloupe and honeydew with a hint of perfume), and the 8 to 10 lb oblong fruit is one of the most aromatic and flavorful melons in the home garden.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Nasturtiums: Trap crop for squash bugs and aphids
• Marigolds: Suppress nematodes in the cucurbit root zone
• Borage: Bee magnet that boosts pollination
• Radish: Trap crop for cucumber beetles

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Cucumber beetles →

  Row cover until female flowers open; the beetles vector bacterial wilt

• Squash vine borer →

  Wrap stems with foil collars near the soil; cut out borers if frass appears

• Powdery mildew →

  Water at the base, prune for airflow, weekly milk sprays late in the season

• Aphids →

  Encourage ladybugs and lacewings; blast colonies with water

🌾 Harvest & storage

Crenshaw is ready when the green rind becomes streaked and washed with gold, the fruit gives off a fragrant aroma, and the blossom end softens to gentle thumb pressure. Crenshaw does not reliably slip from the vine the way cantaloupe does, so cut the stem with pruners at full ripeness rather than waiting for the fruit to release. Refrigerate after cutting; whole melons keep at room temperature for a few days. The aromatic flesh is best fresh in slices, smoothies, or as a sweet contrast to spicy savory dishes.

🥗 Nutrition & benefits

About 34 calories per 100 g with 0.9 g fiber, 18 mg vitamin C, and 228 mg potassium. The peachy-orange flesh carries notable beta-carotene (similar to cantaloupe) plus the floral aromatic compounds that give Crenshaw its unique perfume.