Cucumis

( KYOO - kuh - miss )

At-A-Glance Information

This genus includes species that produce twining, sprawling stems which attach themselves to structures and climb surfaces using tendrils. Species are native to Africa, India, Southeast Asia and Australia. These creeping plants produce fruits that are cylindrical to spherical, and range in color from red to yellow or green. The genus includes crop plants known as true melons, horned melons, gherkins, and cucumbers. Take care when planting these in the garden, as most plants are covered with hairs that can cause significant skin irritation when contacted.

Cucumis Species and Varietals

The genus Cucumis is a member of the plant family Cucurbitaceae, and includes about 60 species. The genus name is derived from the Latin word for Cucumber, which as derived from the Greek word kykyon (also meaning Cucumber). These vines grow well in USDA hardiness zones 2a-11b. To find your zone, click here: Zone Map.

Cucumis althaeoides (Pea Pumpkin, Achocha, Wild Cucumber)
​​This climbing perennial species has foliage and stems covered in bristles. Leaves are green and yellow flowers appear in clusters. Vining stems can reach up to almost 10 feet long. Fruits are spherical, green when new and bright red when ripe. These plants are native to northern Australia, including Queensland. Fruits, leaves, and shoots are edible.

​Cucumis anguria (Maroon Cucumber, West Indian Gherkin, Maxixe, Burr Gherkin, Cackrey, West Indian Gourd, Goarberry Gourd)
​These plants are native to Africa, but are cultivated worldwide. They produce plants with thin, hairy stems and green leaves. Fruits are green and covered with long hairs and warts. It is primarily grown for its fruits, whose flavor is similar to the common cucumber. Fruits are eaten fresh, cooked, and used for pickling. Vining stems reach up to between 2 and 7 feet long.

Cucumis dipsaceus (Arabian Cucumber, Hedgehog Cucumber, Teasel Gourd, Wild Cucumber, Tiger's Egg)
This annual, climbing herbaceous plant is native to eastern Africa and produces fruits that emerge yellow and ripen to green. Plants are used as fodder, and are also grown as ornamentals. Yellow flowers fade to produce somewhat elongated, green fruits covered in tiny hairs, though these vines are not typically grown for their fruits. Vines can reach up to between 5 and 10 feet long.
Cucumis melo (Melon, Cantaloupe, Muskmelon, Casaba, Rockmelon, Honeydew)
This species has been developed into an impressively wide variety of cultivars which produce sweet fruits rich in flavor and water content. Fruit rinds can be smooth, netted, ribbed, or wrinkled. These annual, trailing herbs have green stems and leaves, sometimes covered in small hairs. Fruit can be consumed fresh, cooked or dried. Subspecies are outlined below, along with their most popular cultivars.  inodorus (Honeydew), flexuosus (American Cucumber),
Cucumis melo canteloupensis (Canteloupe, Canteloup, Muskmelon, Rockmelon, Sanskek, European Canteloupe)
​These vines produce large, juicy, sweet fruits with orange flesh and netted exteriors. Ripe melons have a sweet, musky scent to them. There are two main groups of Cucumis melo canteloupensis vines, European (with non- to slightly netted rinds and orange flesh) and American (also called muskmelons, with strongly netted rinds and orange flesh).
Arancino
Italian cantaloupe with bright orange, firm flesh. 2-4lb fruits; 80 DTM.
Charentais
French heirloom with non-speckled, slightly ribbed rind. 2-3 lb.; 85 DTM.
Divergent
Fruits have yellow-green netted rinds and are mature in 75 days. Disease resistant vines and 3-4 lb. fruits.
First Kiss
Short-season cantaloupe; 71 DTM. Produces 1-2 lb. fruits with good disease resistance.
Halona
Eastern American variety with fruit to 4-5 lbs. 73 DTM.
Hannah's Choice
3-5 lb fruits and 75 DTM.
Ha'Ogen
​Israeli cantaloupe similar to those in the European group, with green flesh.
Hara Madhu
White fleshed 2-3 lb. fruits that are best eaten straight off the vine. 90 DTM.
Hearts of Gold
Produces 2-4 orange fleshed melons per vine. 80-85 DTM.
Home Run
Dense, musky orange flesh within 4-6 lb. fruits. 82 DTM.
Ichiba Kouji
Commonly found in Japanese farmer's markets; 55-60 DTM. Fruits to 3 lbs.
Oregon Delicious
Pacific Northwestern heirloom. 80-90 DTM.
Prescott
European group; deeply ribbed rind. Includes 'Prescott Fond Blanc' is an example.
Pride of Wisconsin
American-style muskmelon produces 5-7 lb. fruits. 86 DTM.
Saccharinu
European group; speckled and slightly ribbed rind. Includes 'Sucrin de Honfleur'.
Sarah's Choice
Vine produces 4 lb. fruits and has good disease resistance. 76 DTM.
Savor
Disease resistant Charentais-type vine with deep orange flesh. 78 DTM.
Sensation
French variety with cinnamon, amaretto, hazelnut undertones. 2-4 lb. fruits; 85 DTM.
Sivan
Harvest early and ripen on counter. Deep orange flesh, 1.5-2 lb. fruits. 70-75 DTM.
Sugar Cube
Incredibly sweet softball-sized fruits good for personal servings. 80 DTM.
Sweet Granite
Good for mountain regions; 3 lb. fruits are ready in 70 days.
True Love
Short-season cantaloupe ready in 76 days. High disease resistance.
Tuscan
Similar to but with smaller seed cavities than American Western varieties with ribbed exteriors.

​Cucumis melo chito (Vine Peach, Mango Melon, Orange Melon)
Drought-tolerant variety the size of a peach with yellow- orange rind. Flesh similar to Mango. Cut fruit smells like a sweet mix of Mango and Peach, and has a texture similar to a firm Apple or Pear when mature. Good raw, though fruits are also commonly cooked into pies or made into preserves. 

​Cucumis melo conomon (Oriental Pickling Melon, Pickling Melon)
This subspecies produces a non-sweet melon fruit typically used in Asian cuisine. It has refreshing juice. Fruits are round to oval with pale green rinds that become tough as the fruits mature. When young, fruits are mild, slightly sweet, and juicy, often compared to Cucumber (Cucumis sativus).

Cucumis melo dudaim (Queen Anne's Pocket Melon, Dudaim Melon, Plum Granny, Pomegranate Melon)
These annual plants can climb using tendrils, but are more commonly seen sprawling over the ground. It is cultivated in tropical areas of the world for its edible fruits. They are prized for their small, aromatic, brightly colored fruit that are adequate size to be carried in a pocket (hence their common name). Pulp ranges in color from green-white to orange.
Cucumis melo flexuosus (Armenian Cucumber, Yard-Long Cucumber, Snake Cucumber, Snake Melon, Serpent Melon, Carosello, Varunk, Chanbar, Sheng, Chinimenhosonaguri, Acur, Kakadee, Tar, Commarella, Tortarello, Gutah)
Slender, ribbed, Cucumber-like fruits. Vines typically reach between 6 and 9 feet in length and produce yellow flowers. Great for eating fresh, in salads, or in stir fry dishes. Skin is very thin, light green, and fruits are typically used without peeling.
Barese (Tortarello Barese)
Italian cultivar from the Bari region. Crisp, mild, slightly fuzzy pale green fruit with dark green stripes. Good fresh or pickled.
Mezza Lungo de Polignano
Mild flavor, crisp texture, and thin, fuzzy skin. Harvested young; good in salads.
Tondo di Fasano
Variety from Puglia, Italy, with round, cucumber-like green fruits harvested when small. Crisp, sweet, mild.
Tondo di Manduria
​Also called Mandurian Round, with crisp, savory fruit and light green skin with dark green blotches.

​Cucumis melo inodorus (Winter Melon, Honeydew, Bailan Melon, Canary Melon)
​These fruits are typically larger than those in the cantaloupensis group, and mature later in the season. Harvested fruits have a longer shelf life. Rinds are typically smooth, not netted, and flesh is white or green. Fruit does not detach when mature.
Cucumis melo reticulatus (Netted Melon, Musk Melon)
This group of plants contains those that have netting on the outside of their fruits, hence the common name Netted Melon. Most of these varieties have sweet flesh that is either green or orange. 
Amish​
Yellow-skinned fruit with orange flesh. Rich, sweet flavor.
Ananas D'Amerique A Chair Verte
Light green, fragrant sweet flesh with yellow, netted skin.
Anne Arundel
Green flesh with yellow, ribbed skin when ripe.
Bateekh Samara
Lime green, sweet and tart flesh that has citrus undertones. Oblong fruits with netted brown-green skin.
Blenheim Orange
Fragrant fruit with deep reddish orange flesh and a thick rind.
Delmonico
Heavily netted, dense rind with prominent ribbing. Flesh is salmon-orange in color.
Early Christiana
Slightly flattened melon with orange flesh and thin, tender skin that is both ribbed and netted. Green-brown with patches of golden-brown.
Emerald Gem
Great cultivar with green ribbed skin that displays webbing. Pale orange flesh that is very sweet, with a cinnamon or cardamom scent.
Galia
Densely netted rind with yellow skin and pale green flesh with a spicy-sweet flavor.
Ginger' s Pride
Large melons that top out around 14-22 pounds each, with yellowish skin and sweet flavor.
Golden Jenny
Golden fleshed melon with a sweet flavor. Similar to Jenny Lind.
Green Citron
Yellow-brown skinned melon with green mottling and yellow-green flesh with mild flavor. Early Crop.
Green Climbing
Small melons that are great for winter storing due to their thickened find. Skin is green flecked with pale green and flesh is green, sweet, and juicy.
Ha-ogen
Aromatic melon with flavorful, green flesh.
Hackensack
Hardy, netted rind with deep ribbing. Golden color skin mottled with green marks. Flesh is light green.
Hale's Best 45
Bright orange fruit with good flavor and dense, tan netting on the exterior.
Hami
Large melon with lightly netted skin that is golden-yellow underneath. Pale yellow flesh is refreshing and sweet.
Hearts of Gold
Orange, firm sweet flesh. Rind is ribbed and green and displays heavy netting.
Jenny Lind
Small, turban-shaped melon with brown-orange skin mottled with green. Light green flesh that is sweet tasting.
Montreal Market
​Large melon with netted, ribbed, green skin mottled with green-yellow. Flesh is green and smells of ginger.
Murray's Pineapple
​Small melons with green or red flesh (depending on the variety). Sweet melon flavor.
Persian
Heavily netted skin witha golden-beige color. Strong floral scent and yellow-orange flesh with buttery but firm texture.
Pixie
Small canteloupe melon with irregular netting patterns and a very sweet flavor.
Rocky Ford
Yellow-bronze skin with green flesh. Golden band on the interior near seeds. Good in northwestern climates.
Sharlyn
Yellow-orange fruits with pale orange flesh. Mild, sweet flavor with floral, tropical bouquet.
Sweet Passion
Orange flesh with orange-tan exterior. Sweet, succulent meat.
Tommy Apple
Sweet, mellow-flavored melon with golden skin and flesh.

Cucumis metuliferus (African Horned Cucumber, Horned Melon, Jelly Melon, Spiked Melon, Kiwano)
This spiked fruit is native to southern Africa, and is primarily used in salads or used as a snack. Fruits can be consumed at any stage of ripeness, and tastes like a combination of banana, passion fruit, lime, and zucchini. There are many seeds contained within each fruit, making consumption a bit difficult. 
Cucumis sativus (Cucumber)
This widely-cultivated plant forms a creeping annual vine that produces edible fruits. These plants are native to Asia, and are split into four main types (gherkin, slicing, pickling, and seedless), depending on the fruits they produce. Fruits consist of 95% water, and are commonly considered to be a culinary vegetable. Flowers are yellow, and stems and foliage are green, commonly covered in small, somewhat sharp hairs. A sampling of popularly-grown cucumber varieties is listed below:
'Aonaga Jibai'
​A prolific Japanese variety that is sweet and tender. Fruits are 8 inches long with small seeds.
'Arola'
​This resilient variety produces slender fruits with thick skin.
'Babylon'
​This slicing variety is slightly ribbed with sweet flavor and thick skin.
'Beit Alpha'
​​This early, sweet, burpless variety is very popular around the world.
'Bella'
​This F1 hybrid produces elongated, sweet and tender fruits with a crisp texture.
'Brown Russian'
These cucumbers have brown skin and green-white flesh with no bitterness.
'Burpless 26'
This Japanese slicing non-bitter cultivar produces 12-inch long fruits with thin skin.
'Bush Crop'
This variety is great for small-space gardens, and produces 6-8 inch long crunchy sweet fruits that are used for pickling and slicing.
'Carmen'
These 14-16 inch fruits have long shelf life and are great in greenhouses.
'China Jade'
Fantastic snacking cucumber with a sweet, nutty flavor. Burpless and seedless.
'Cobra'
This hybrid is disease-resistant and produces 7-8 inch long cucumbers.
'Corinto'
These dark green 7 to 8 inch slicers have medium-thick skin.
'Crystal Apple'
​This variety produces whitish-orange fruits with many seeds good for salads and snacking.
'Cucino'
This variety produces mini-cucumbers that can be eaten without peeling.
'Darlington'
This variety is resistant to pests and disease, and produces straight green fruits.
'Dasher II'
Great for hydroponic growing, this dwarf vine produces 3-4 inch long fruits.
'Delitzia'
​This light-green thin-skinned miniature variety fruits prolifically and is delicious.
'Diva'
This seedless, thin-skinned variety are crisp and sweet, reaching 5-7 inches long.
'Dominator'
This early cucumber variety is dark green and 8.5 inches long. High-yielding.
'Doskai'
(Indian Yellow Cucumber)
Multicolored fruits that are semi-sweet and tangy used in salads, curries, and pickled.
'Exocet'
Vigorous plants that produce 8 inch long dark green fruits.
'Fanfare'
​This variety is great for container growing and produces long, slim flavorful fruits.
'Garden Sweet Burpless'
​​This vigorous-growing, burpless slicing variety reaches 10-12 inches long.
'General Lee'
This long, dark green slicing cucumber has white spines and is high-yielding.
'Green Slam'
Produces dark green slender fruits with crisp flesh.
'Greensleeves'
​This variety produces 7 inch long fruits all season long, with a mild, sweet flavor and crunchy texture.
'Little Leaf H-19'
​Compact plants with small leaves are great for containers, fruits are 3-4 inches long.
'Helena'
This seedless variety has excellent taste and texture. Long, dark fruits.
'Intimidator'
This cultivar produces dark green premium-quality fruits.
'Jogger'
This variety produces bitter-free crisp and juicy fruits great for slicing and sandwiches.
'Katrina'
These cucumber plants produce fruits great for snacking, and is high-yielding.
'Kirby'
These small cucumbers are usually 6 inches long with bumpy skin and firm flesh. Great for pickles and salads.
'Lemon'
Fruits with thin, tender yellow skin and mild flavor.
'Marketmore 76'
Dark green fruits with thick, bumpy skins grow to 8 to 9 inches long.
'Olympian'
​F1 cultivar developed for commercial produce markets. 8-inch long fruits.
'Persian'​
Small, tender fruits with smooth, thick skin and few seeds. Crisp and mild.
'Picolino'
These mini cucumbers reach 4-5 inches long and are smooth-skinned and dark green.
'Raider'
​Emerald-green fruits that are crisp and delicious. Smooth skin and prolific producer.
'Saber'
​Early-maturing, vigorous vine produces dark green fruits.
'Salad Bush'
Full-sized (6-8") cucumbers on a compact plant great for containers.
'Salt and Pepper'
White-skinned cucumbers 3-5" long great for pickling.
'Sikkim'
​These fruits are brown-skinned and often used in stir fries or eaten fresh.
'Slicemaster Select'
This variety produces mild fruits with small seeds that can be picked or eaten fresh.
'Soarer'
8-inch slender dark green fruits with great flavor. Great for warm climates.
'Spacemaster'
7-8 inch long smooth slicing cucumbers on disease-resistant plants.
'Stonewall'
Early producer of 8" dark green straight fruits.
'Straight Eight Elite'
​Compact plant that produces 8" fruits great for slicing.
'Summer Dance'
​This variety produces classic thin-skinned long slender Japanese fruits with mild flavor. Heavy yields.
'Summer Top'
Burpless, deep green 10" fruits on heat-resistant high-yielding plants.
'Suyo Long'
​Up to 18" long heirloom fruits with dark green, bumpy and wrinkly skin.
'Sweeter Yet'
​10-12 inch long burpless fruits with thin skin. Great flavor.
'Talladega'
​American slicer variety that produces sweet, unifom fruits.
'Tanja'
European heirloom that produces long (14"), dark green fruits with crisp, sweet fresh.
'Tasty Green'
Crisp, sweet fruits up to 9 inches long with shallow ridges.
'Taurus'
Japanese variety that produces long, straight dark green fruits with crisp flesh and delicious flavor.
'Telegraph'
18" long fruits with small, soft seeds. Crunchy, with a cool and mild flavor.
'Thunder'
Vigorous, early-maturing plants produce dark green, glossy fruits great for slicing.
'Turbo'
9" dark green slicing cucumbers that are delicious, sweet and crisp. Great disease-resistance.
'Zeina'
​Smooth-skinned mini-fruits that reach 8 inches long.
'Zipangu'
Crisp fruits with wonderful flavor up to 8-9" long good for pickling and fresh use.​

Caring for cucumis

Plant Cucumis in full sun. These crops will produce more flowers (and subsequent fruits) the more sun they get; between 6-8 hours of direct sun each day is ideal. While installing, make sure to space plants far enough apart that they will get enough airflow to decrease the odds that fungal diseases will take hold. Typically, this is between 1 and 2 feet apart for most cucumbers, and 2 to 3 feet apart for most melon varieties. Check seed packets or plant labels for exact spacing suggestions. Cucumis plants prefer soil that is well-draining and nutrient rich to support the growing season's flowering and fruit development. If soil is particularly poor or clayey, make sure to amend the planting site with plenty of organic material (or grow in containers). After installation, make sure to keep the soil evenly moist but not soggy. Water at the base of plants to prevent wetting the leaves, which can lead to mildew or fungal issues. The best time to water is early in the morning, which will allow extra moisture to evaporate once the sun comes up. Apply a layer of mulch around the planting area to suppress weed growth, increase soil moisture retention and regulate soil temperatures.

Amending soil with plenty of organic matter and/or compost should be sufficient to support the flowering and fruiting for the season, but if plants seem to be struggling, or they are not producing well, they may benefit from additional feedings. Use a slow-release fertilizer with higher potassium and phosphorus levels than nitrogen (for example, a 3-4-6 fertilizer). Make sure to not over-fertilize plants with nitrogen, as this will encourage more foliage growth at the expense of flowering and fruiting. Cucumis plants are also sensitive to high salt content in soil caused by over-fertilization. These plants do not need to be pruned, but doing so can help to increase airflow and improve the health of the plant. Those grown on trellises can have their base foliage trimmed off (the first three or four nodes up the plant). This will keep new growth from laying on the ground where it will attract diseases and pest insects. Remove dead, damaged, dying, or pest-infested foliage. When pruning, make a few cuts, and then stand back and examine the plant as a whole to avoid over-pruning and damaging the plant.
​
​Harvesting Cucumis
Fruits of Cucumis plants are typically ready for harvesting between 50 and 70 days after seeds germinate. They will continue to produce fruits through the season, until plants are killed by cold temperatures. The best time to pick fruits is dependent on the species and varietal grown as well as how the fruit will be used once harvested. Typically, they are harvested when they are at the right size and color for their variety; once they begin to turn yellow, they are over-ripe. Some species mature quickly, so it is best to harvest them before they become overripe. In general, harvest pickling and burpless varieties when they are between 6 and 8 inches long, English cucumbers when they are between 10 and 18 inches long, and Armenian cucumbers when they are over 18 inches long. Melons can be harvested when their skin becomes soft, which is typically between 70 and 90 days post-germination. In addition to fruits being consumed, the young shoots of plants are also consumed as a vegetable alongside sauces and in stir fries or soups.

​Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Cucumis plants can be propagated either by using cuttings or from seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your plant, follow the instructions below:

Propagating Cucumis by Cutting
  1. Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. A good substrate for propagation of cuttings is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
  2. In spring or early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Cut one or more 6 inch portion(s) of the end of a non-blooming branch and strip the leaves off of the lower half. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
  3. Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about four to six weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots. 
  4. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new vine.

Propagating Cucumis by Seed
  1. Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
  2. Harvest your seeds. Cucumis seeds are typically flat and light tan to whitish, contained inside of the fruits produced by plants. Allow a few fruits to over-ripen on the vine, turning from green to yellow. Harvest these fruits, cutting them from the vine and allowing them to lay out and dry up a bit. Next, cut the fruit(s) open and remove the seeds inside. Soak the seeds in lukewarm water for between 1 and 3 days' time to remove their gel coating, and then rinse them to remove any remaining flesh. Viable seeds will sink to the bottom, and non-viable seeds will float to the top. You can discard any seeds that float. Lay the seeds out in a single layer to dry. Once dried, they are able to be stored in an airtight container for up to five years.
  3. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about an inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. If planting directly out in the garden, space seeds about 12-18 inches apart in rows that are around 4 feet apart for best airflow and plant health. The best time for direct-sowing Cucumis seeds is in late April or May after the soil has warmed and all danger of frost has passed. Germination usually takes 3-10 days from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
  4. Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home (if seeds were not direct sown).
Cucumis seeds are contained inside of fruits, and are typically flat and light-colored.
Cucumis seeds are light in color; the number of seeds within fruits varies greatly.

Problems and Pests

Cucumis plants are susceptible to the following issues and pests:
  • Aphids
  • Leafminers
  • Mealybugs
  • Moths
  • Caterpillars
  • Squash Bugs
  • Spider Mites
  • Thrips
  • Whiteflies
  • Powdery Mildew
  • Downy Mildew
For more information on these problems, including how to correct them, see the following links.
​

Gallery

Cucumber plants typically benefit from growing on a trellis, which can make for straighter fruits.
There are many varieties of prolific producing cucumber plants.
These plants can be grown in many ways, including in raised beds and containers.
Cucumis plants do well when grown in greenhouses.
Canteloupe plants also benefit from some trellising.
Leave room for plants to sprawl if trellises are not used.

Videos

Check out these interesting fruits.
All about Cucumis melo.

Resources

How to Grow and Care for Cucumbers
How to Grow and Plant Cucumbers
A Brief Guide to Types of Cucumbers
Wikipedia: Cucumis
The New Sunset Western Garden Book: The Ultimate Gardening Guide (2012) - Cucumber, Page 272