Barattiere Melon Cucumber Seeds

• Barattiere Melon Cucumber Seeds
• The Barattiere Plant
• How to Sow Barattiere
• How to Grow Barattiere
• Growing Tips
• Diseases and Pests
• Uses and Curiosities

Barattiere Melon Cucumber Seeds

Barattiere (Cucumis melo L.) is a traditional Apulian vegetable, widely grown south of Bari, which botanically belongs to the melon species but is harvested and eaten while still unripe, just like a cucumber. The fruit, called a peponide, has a thin light green skin and crisp, slightly sweet flesh that is much easier to digest than a common cucumber.

The Barattiere Plant

It belongs to the Cucurbitaceae family, the same as melons, cucumbers and courgettes. It is an annual herbaceous plant with a trailing or climbing habit, with large, hairy leaves. The rounded or slightly elongated fruits generally weigh between 200 grams and over 1 kg, with 2-10 fruits produced per plant.

If left to ripen past the usual harvest stage, barattiere turns into a true melon with an intense fragrance and a pale yellow skin.

How to Sow Barattiere

Sow directly in the ground or in a pot, preferably from April to June, in light, moist, well-worked soil. Seeds should be spaced 3-4 times their diameter apart. After sowing, water gently with a fine spray, taking care not to disturb the seeds, and keep the soil constantly moist until germination.

How to Grow Barattiere

Barattiere prefers a sunny location and tolerates heavy and slightly saline soils well, adapting to the dry-farming techniques typical of some areas of Apulia. Watering should be kept regular during the early growth stages. Removing excess side shoots helps encourage more abundant production of the main fruits.

Growing Tips

Harvest is staggered and continues from late May through the end of summer: the best fruits for flavor and texture are those picked early, while still small and unripe. It's best not to leave too many fruits on the same plant, as this can affect overall quality.

Diseases and Pests

Like other cucurbits, barattiere can be affected by powdery mildew in conditions of poor air circulation and high humidity, as well as by aphids. Good spacing between plants and regular watering without waterlogging help prevent the main fungal issues.

Uses and Curiosities

Barattiere is traditionally eaten raw, sliced or bitten into, with a pinch of salt, as a side to first courses or in summer salads. It is a very low-calorie vegetable, rich in water, refreshing and particularly easy to digest thanks to the absence of cucurbitacin, the compound that gives common cucumbers their bitterness. In Apulia it is also known as carosello, with different dialect names depending on the area.

• Sowing: April-June
• Exposure: full sun
• Harvest: late May to end of summer
• Fruit weight: 200 g - over 1 kg
• Soil: light, well-drained, tolerates heavy soils
• Watering: regular, avoid waterlogging
• Recommended use: eaten raw in salads, garden and pot growing