Solanum muricatum
| Pepino (Solanum muricatum) | |
|---|---|
| |
| Scientific name | Solanum muricatum |
| Common names | pepino; pepino melon; melon pear |
| Genus | Solanum |
| Family | Solanaceae |
| Order | Solanales |
| Fruit type | Berry |
| Growth form | Short-lived evergreen sub-shrub |
| Native range | Andes of Chile and Peru; long cultivated |
| Climate and site | Moist highland tropics or low-elevation subtropics; full sun |
| Mature size | About 1 m |
| Propagation | Half-ripe cuttings; seed when available |
| Fruit | Juicy, sweet aromatic fruit, about 10 × 6 cm |
| Harvest | Pick just before full ripeness for storage, or fully ripe for immediate use |
| Years to fruit | About 5 months from planting under favorable conditions |
Pepino (Solanum muricatum; also pepino melon and melon pear) is a short-lived evergreen sub-shrub in the family Solanaceae. It is cultivated in the Andes and other tropical and subtropical regions for juicy, sweet aromatic fruit that resembles a small melon in use and texture.[1][2]
Description[edit | edit source]
The plant is a low, spreading sub-shrub about 1 m tall. It is evergreen in suitable climates but short-lived compared with a woody fruit tree. The fruit is commonly about 10 cm long and 6 cm wide, with juicy flesh and many small seeds when seed formation occurs. Shape and skin markings vary among cultivated forms.[2]
Distribution and habitat[edit | edit source]
Solanum muricatum is associated with the Andes of Chile and Peru and has been cultivated in South America for centuries. It is a plant of moist higher elevations in the tropics, with records up to about 4,000 m, and can also be grown at low elevations in the subtropics. Its long cultivation history makes a precise original wild range difficult to define.[2][3][4]
Cultivation[edit | edit source]
Pepino grows best where annual daytime temperatures are about 15–25 °C, although it tolerates roughly 10–30 °C. Dormant plants may survive about −3 °C, but young growth can be severely damaged at 0 °C. It prefers a sunny position and a moist growing season; high temperatures, especially above 30 °C during flowering, can cause flower abortion.[2]
Soil and water[edit | edit source]
Use a well-drained soil with steady moisture during active growth. A pH near 6.5–7 is preferred, with tolerance from about 6–7.5; keeping pH above 6 helps reduce manganese and iron disorders in the production guidance. Avoid excessive fertility, which can produce vegetative growth at the expense of fruit, and avoid waterlogging.[2]
Sun and humidity[edit | edit source]
Full sun supports flowering and fruit development. The plant is adapted to moist highland conditions but also grows in subtropical lowlands when temperatures remain moderate. Provide airflow around the spreading stems and protect them from hot, desiccating wind; a fixed humidity percentage is not established for this crop.[2]
Seasonal changes[edit | edit source]
In climates with cool seasons, schedule planting so flowering and fruit enlargement occur before the hottest weather or after the worst heat has passed. Maintain moisture during flowering and fruit growth, but do not keep the root zone saturated during cool or rainy periods. The plant can remain productive for up to about two years, although local winter temperatures and plant health determine whether it is carried over.[2]
Propagation[edit | edit source]
Seed is rarely formed in cultivated fruit, so half-ripe stem cuttings are the practical propagation method. Cut sections up to about 15 cm and root them in a nursery bed during the wet season; the species account describes this method as easy. Seed can be sown when available, but seedlings may not reproduce a favored fruit type as reliably as clonal plants.[2]
Flowering, fruiting, and harvest[edit | edit source]
The flowers are self-fertile and are visited by insects. Fruit can set parthenocarpically, but self- or insect-fertilization generally improves fruiting. Mature fruit can be harvested about five months after planting under favorable conditions. Pick just before full ripeness for storage of several weeks at room temperature, or allow fruit to color and soften further for immediate eating.[2]
Fruit and uses[edit | edit source]
The ripe fruit is eaten fresh for its sweet, aromatic, melon-like flavor. It is juicy and mostly seedless in cultivated material, although some plants produce seed. The fruit is also used in desserts and beverages. Named forms occur in cultivation, but a nursery name or skin-color category should not be treated as a standardized cultivar without separate documentation.[2]
Photos[edit | edit source]
References[edit | edit source]
- ↑ [1] GBIF species match: Solanum muricatum. Accepted exact species match; family, order, and genus.
- ↑ [2] Useful Tropical Plants: Solanum muricatum. Habit, range, climate, soil, pollination, propagation, fruit, harvest, and uses.
- ↑ [3] National Academies: Lost Crops of the Incas. Andean crop context and cultivation literature lead.
- ↑ [4] Plants of the World Online: Solanum muricatum. Taxonomic and distribution record.
