Maturity 45-55 days after fruit set, flat round fruit wt. 1.5-2.4 kg. 

Slight greenish to gray skin with wider even netting, flesh color 

red orange to deep salmon red, small seed cavity, brix 16-18%. 

Fusarium wilt, stress, fruit slip & coldness tolerance, stable 

netting. Med-level lateral vine fruit set is best recommended.