Moon & Stars Van Doren Watermelon

The Van Doren strain is celebrated as the original, authentic red-fleshed form that sparked a nationwide heirloom renaissance in the 1980s.

• Iconic Celestial Markings: Both the midnight-green rind and the lobed garden leaves are generously splashed with brilliant golden speckles: one or more large, radiant "moons" flanked by dozens of tiny, glittering "stars." The starry leaf patterns appear on seedlings right from the start.
• Classic Deep-Red Flesh: Slicing through the thick, protective rind reveals juicy, fine-grained, vibrant pinkish-red flesh packed with old-fashioned watermelon sweetness. Its rich, refreshing flavor and crisp texture represent the gold standard of traditional summer melons.
• True Homestead Stature: The vigorous, rambling vines produce substantial, slightly oblong fruits that easily reach 20 to 30 pounds, loaded with plump, speckled seeds that are easy to save for future seasons.
• An Unforgettable Centerpiece: Beyond its stellar taste, cutting open a Van Doren Moon & Stars at a family picnic, harvest feast, or farm stand brings instant smiles and living history directly to the table.

"The Van Doren strain is pure magic. Knowing that this very watermelon was single-handedly saved from extinction by one farmer in Missouri who simply loved growing it makes every vine feel sacred. Watching those starry leaves unfurl in June, followed by massive, dark green melons dotted with golden moons in August, connects you straight to the heart of what seed keeping is all about. And when you taste that crisp, sweet red flesh, you understand instantly why Merle Van Doren never let it go."

• Sowing: Direct sow outdoors 1 inch deep in warm, fertile, well-draining garden soil once all danger of frost has passed and the ground has warmed to at least 70–75°F. Watermelons resent cold soil and cold roots.
• Space Management: Give these vigorous vines plenty of room to stretch. Plant in hills or raised mounds spaced 6 to 8 feet apart, thinning to the 2 or 3 strongest plants per hill.
• Gauging Ripeness: Check the curled tendril ("spoon" and pigtail) located closest to where the fruit stem attaches to the vine; when it turns completely brown and shriveled, the melon is ready. Look also for a creamy, buttery-yellow ground patch on the underside and listen for a deep, resonant hollow thump when tapped.