All Sweet Watermelon Plant Info – Learn How To Grow All Sweet Melons In Gardens

All Sweet Watermelon Plant Info – Learn How To Grow All Sweet Melons In Gardens

By: Liz Baessler

When you get right down to it, there are a lot of watermelon varieties to choose from. If you’re looking for something small, something seedless, or even something yellow, there are plenty of options available to the gardener who’s willing to look for the right seeds. But what if all you want is a good, vigorous, delicious, quintessential watermelon? Then watermelon ‘All Sweet’ might be what you’re after. Keep reading to learn more about how to grow All Sweet watermelons in the garden.

All Sweet Watermelon Plant Info

What is an All Sweet watermelon? All Sweet is a direct descendant of the Crimson Sweet watermelon, and it may very well be what you picture when you’re asked to imagine a watermelon.

All Sweet watermelon plants produce big fruits, usually measuring 17 to 19 inches (43-48 cm.) long and 7 inches (18 cm.) across and weighing in at between 25 and 35 pounds (11-16 kg.).

The skin is a vibrant dark green with lighter green striping. Inside, the flesh is bright red and juicy, with a rich sweetness that earns this melon its name. All Sweet is an heirloom variety and, because of its many good qualities, it is the parent of a good number of other watermelon cultivars.

How to Grow All Sweet Watermelons

Growing All Sweet melons is very easy and rewarding, provided you have ample space and time. The fruits are big and the vines are long, and while the recommended spacing is 36 inches (91 cm.) in each direction, some gardeners have reported them taking off for more than 6 feet (1.8 m.). In other words, make sure your vines have plenty of room to travel.

A single vine will produce several large fruits, taking between 90 and 105 days to reach maturity. Because yields are so high and the fruits are so large and sweet, this is considered a good variety to grow with children.

Plants need moderate watering, full sun, and temperatures above freezing in order to grow.

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If you’re looking for fun ways to occupy your time at home, be sure to follow our digital how-to series, “Homeschool with Martha.”

While we all continue to follow social distancing and stay-at-home guidelines, I, along with our editors of "Martha Stewart Living" are working very hard to teach all of you something new every single day on Instagram and on our web site. From the safety of our own homes, we’re all videotaping and sharing our favorite easy-to-follow recipes and ideas for making the best of all this time.

Here are just a few of the many things we’ve made over the last several weeks.

I’m so glad I am able to shoot straight from my Winter House kitchen. I’ve done so many things here over the years – magazine photoshoots, Facebook, Instagram, and Zoom LIVE shows, and now many casual and fun lunch and dinner videos for all of you. You can find all my “Homeschool with Martha” videos and photos on my Instagram page @MarthaStewart48.
For a good weekend lunch, I love making sandwiches. Whenever I can, I use homemade bread and fresh vegetables from my greenhouse.
On this day, it was BLTs for all. Everything was prepared first, This bacon from D’Artagnan was cut into two-inch pieces, and the tomatoes were all sliced.
This bread is homemade sourdough – everyone is making bread these days. If you haven’t yet, give it a try. I sliced enough for our sandwiches, plus a few extras for those who wanted second helpings.
And of course, greenhouse lettuces picked minutes before this meal.
Easy, simple, quick to prepare, and so delicious.
On another day, I made these flavorful hot cross buns. I used lots of currants and added finely grated lemon rind. Here they are just before I placed them in the oven for about an hour. For the full recipe, go to my web site to see my mother, “Big Martha,” make hot cross buns on my television show.
And here they are fresh out of the oven – perfectly brown and ready to eat.
They are so delicious served warm with your favorite butter. They’re also good drizzled with icing.
If you follow me on Instagram @MarthaStewart48, you know I’ve now made more than 45 dinners for me and my three friends who are staying at the farm during this crisis. One of our dinners was this poached chicken.
The chicken was served with a sauce made from soy, scallions, ginger, garlic, and cilantro.
I also stir-fried some fresh broccoli with olive oil, garlic, fermented black beans and cilantro.
With the leftover chicken stock, I made an egg drop soup with chopped scallions, egg, salt, white pepper, corn, and a bit of cornstarch.
The meal was a huge hit. Some of you often ask what I do with leftovers – what leftovers?
Here’s another great salad idea – fresh mozzarella, sweet watermelon, California avocado, tomatoes, salt, pepper, olive oil, and cider vinegar. Experiment with what you are able to find during those brief trips to the market. Don’t be afraid of combining ingredients – you may love it!
This dinner was pork chops shawarma with oven-roasted vegetables from Martha & Marley Spoon. Check out our meal kits for some terrific meal options. Remember, Martha & Marley spoon delivers almost everything to you, fresh, pre-portioned, and ready to cook – perfect for these days at home. The meals are so delicious and we offer such a wide variety of meal ideas every week!
Here is a platter of one of our favorite “stay-at-home” dinners – fettucini Alfredo limone. It is quite easy to make. Heavy cream, egg yolks salt pepper grated rind of one lemon, and lemon juice topped with Parmesan cheese. Go to my Instagram page @MarthaStewart48 to see my video.
I served the pasta with this chicken piccata. The chicken was dredged in flour, sauteed in olive oil and butter, and then served in a sauce of white wine, lemon juice, and zest.
One of this week’s dinners included fresh scallops, roasted cherry tomatoes, and spaghettini with yellow peppers, shallots, and Parmesan cheese. And, for something fresh and green – bok choy.
Another great meal for me and my three “regulars” at the farm.
Our editorial food director, Sarah Carey, took to Instagram to share her rendition of a comfort food favorite – tuna casserole. It’s a great dish for feeding the whole family.
Food editor-at-large, Shira Bocar, makes stuffed cabbage rolls filled with a fragrant mix of beef, pork, and rice all rolled up and baked in a delicious tomato sauce. This dish is great for getting the children involved with dinner preparations.
It’s an easy recipe that will surely become one of your favorites of the week.
Everyone loves a good pizza. Deputy food editor, Greg Lofts, makes this chewy, golden crust pan-pizza in a cast-iron skillet. You’ll love it.
And for vegetarians, try this gumbo rendition made by Shira. It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients and canned vegetables.
For cocktails, Shira shares her favorite Negroni-inspired drink made with gin, an aperitivo like Campari, and sweet vermouth – garnished with an orange twist. Some of you have already tried this drink and love it!
And don’t forget all the great recipes from our own director of food development and host of “Kitchen Conundrums,” Thomas Joseph. These ingredients are for peanut noodles – peanut butter, soy, rice vinegar, garlic, sesame oil, vegetables, and store-bought spaghetti. See his post on Instagram @Tojo827.
The noodles are served with scallions, cucumbers, and watermelon radish. So tasty and so easy to make.
And of course, on “Homeschool with Martha,” we show you how to make your own face mask with fabric and cotton ribbon.
So be sure to follow all of us on Instagram @MarthaStewart48, @marthastewart, @sarahcarey1, @Tojo827, @brooklyncooks, and @shirabocar for our daily lessons and be sure to let me know how you’re spending time at home. I love hearing from you.


If your winters are longer than a couple of months, you can save tubers over the winter and plant them the following spring. Dig up the tubers before the first frost in fall. Store them over the winter in peat, vermiculite, or other dry material, and keep them in a cool, dry place without light (such as a basement or root cellar). In spring, the tubers will start to sprout. Divide them into pieces, making sure that each piece has at least one eye. Plant them in the garden after the threat of frost has passed and the soil temperature is at least 60 degrees Fahrenheit.

If you live in an area with short winters, you can begin new slips from vine cuttings. Snip off about 6 inches from the tips of the vines, before the first frost. Place the cuttings in water once they develop roots, plant them in soil in pots and keep them in a sunny location until it’s time to plant them outdoors.

You can also create slips from a full-grown sweet potato. Cut it in half lengthwise and place each half on a bed of damp potting soil. Cover the pieces with a few inches of soil and keep it moist and warm. Small roots should develop within a few days, followed by leaves. They are ready to be lifted and planted once they’re between 4 and 8 inches tall (about six weeks).

Watch the video: Grow Watermelon In Containers The Easy Way In Less Space