Mexican Sour Gherkin (Cucamelon) Cucumber

Mexican sour gherkin, also known as cucamelon, prefers well-draining soil rich in organic matter and full sun exposure. The soil pH should be between 6.0 and 6.8. Mexican sour gherkin plants can tolerate some drought but perform best with consistent moisture levels. They can be grown on a trellis or allowed to spread out on the ground, but require support to prevent fruits from rotting on the soil.

Direct sow seeds in spring after danger of frost has passed.  Seeds should be sown 2-3 per hill with hills spaced at least 3' in all directions.  Alternatively, seeds may be sown along a trellis with 12-24" final spacing between plants.  Under ideal conditions, germination will occur in 7-10 days.

Not recommended

Insect Pests

Mexican sour gherkins, also known as cucamelons, are relatively resistant to pests and diseases, but they can occasionally be affected by common cucumber pests such as cucumber beetles, aphids, and spider mites. Most of these insects can be controlled using a homemade or purchased insecticidal soap.

Diseases & Other Problems

Mexican sour gherkins can be affected by various diseases such as bacterial wilt, powdery mildew, and fungal diseases. In addition, they can be susceptible to soil-borne diseases such as root rot and damping-off. Proper crop rotation and good cultural practices can help prevent many of these issues.

Mexican sour gherkins are typically harvested when they are small, about the size of a grape or cherry tomato. They can be picked by hand as soon as they reach maturity, usually within 60-70 days after sowing. The fruit should be stored in a cool, dry place or refrigerated for up to a week.

CONSIDERATIONS:

Mexican sour gherkins (Melothria scabra) are self-pollinating plants, so isolation is not necessary to prevent cross-pollination. However, to maintain genetic purity, it is recommended to separate different varieties by a distance of at least 25-50 feet. Additionally, if you are saving seeds, it is important to ensure that no other varieties of the same species are growing nearby, as they may cross-pollinate and produce seeds with undesirable characteristics.

HARVESTING SEED:

To harvest Mexican sour gherkin seeds, allow the fruits to fully ripen and mature on the vine until they turn yellow and begin to shrivel. Then, cut the fruit open and scoop out the seeds. Rinse them thoroughly and dry them on a paper towel or screen in a warm, dry place. Once fully dry, store the seeds in a cool, dry place for future planting.

SEED LONGETIVITY:

Mexican sour gherkin seeds can maintain their viability for 4-6 years if stored properly in a cool, dry, and dark place. However, the germination rate may decrease after the first year. It's recommended to use the seeds within the first 2-3 years for best results.