I’ve had one Charentais that I’d grade a 7/10. It smells quite a bit better than it tastes, unfortunately. There’s another small melon that is awful and the larger variety (with deep ribs/stripes on them, a Tuscan type, probably) my uncle grew that’s horrendous. He didn’t want to thin the fruit to just 1-2 per vine as I recommended, so I’m sure that didn’t help. I’d be curious to know if others in similar climates have to thin the fruit in order to actually get good, very sweet melons. I wonder what commercial practice is in much longer growing seasons.
Waiting on Sharlyn. We planted it later so they’re not ready just yet.
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