description Takami Melon Overview
insights Ranking position
Takami Melon ranks #4 of 173 in the Melon ranking, behind Charentais, ahead of Crane Melon.
help Takami Melon FAQ
How can you tell when a Takami melon is ready to eat?
Takami flesh is firm at harvest and softens during several days of room-temperature ripening. The cultivar's breeder recommends eating it roughly 5 to 10 days after harvest, with slight softness at the blossom end serving as a practical cue.
How sweet is a Takami melon?
The standard sugar level is about 15 to 16 degrees Brix, giving the green flesh a pronounced but clean sweetness. Individual fruit can vary with growing conditions and the point at which it was harvested.
Is Takami the same melon as Yubari King?
No. Takami is normally a green-fleshed netted cultivar, while Yubari King is an orange-fleshed melon associated with Yubari in Hokkaido. Takami is also cultivated in areas such as Chiba and Ibaraki.
Why does Takami melon travel and store better than many muskmelons?
Takami was bred with firm flesh and resistance to cracking, qualities that help it survive storage and long-distance transport. Typical fruit weigh about 1.2 to 1.5 kilograms and gradually soften after harvest.
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