Mouse Melon Seeds


Mouse Melon Seeds

What is the size of a grape, looks like a miniature watermelon, and tastes like a sour cucumber? A mouse melon! These small oval melons make a delicious crunchy snack that can be eaten right off the vine. Cucumbery tasting snacks aren’t your thing you say? No worries!  In addition to its unique little fruits, the mouse melon also makes very attractive ornamental vines that are ideal for growing on a trellis.

Approximate amount of seeds: 20

Category: .

When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Plant seeds ½” deep along a fence/trellis or in rows spaced at least 5 feet apart. Thin plants to stand 12” apart.

Care: Train vines so that they don’t get overgrown and pluck off any dead leaves as the plant matures.

Harvesting: Pull the fruits straight of the vine when they are about the size of a grape and still firm.

Special Instructions/Tips: Provide a trellis or other vertical structure so that the vines can climb and thrive.

Germination Days: 6-10

Days to Maturity: 67 days

Preference: plenty of water, full sun, well-draining soil

• Native to Mexico and Central America, these cute little fruits are also called sanditas which is Spanish for little watermelon.

• Before the fruits come on, the mouse melon produces small yellow flowers.

• Try pickling them for a yummy sour snack.

Easy Mouse Melon Pickles
⅛ cup canning salt
1 cup water
1 cup white wine vinegar
1 teaspoon yellow mustard seeds
½ teaspoon pickling spices
2 sprigs dill (optional)
2 cloves garlic, sliced in half
⅔ cup mouse melons, blossom end scraped off

Directions: Heat salt, water, and wine vinegar to a boil in a nonreactive saucepan. It will make too much brine, so use the rest for quick pickled cucumbers or cauliflower or peppers. Remove from heat. To your pint jar, add the mustard seeds, pickling spices, dill, and garlic. Add the mouse melons. Top with hot brine and seal. Let cool on the counter, then refrigerate.

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