Sandia (Sandia A)

Dr. Harper released Sandia in 1956. He originally called it Sandia A, but in 1967 the New Mexico Crop Improvement Association met and decided to change the name to simply Sandia. The cultivar originated from a hybridization between New Mexico No. 9 and a California Anaheim-type cultivar. It matured earlier than New Mexico No. 9. Sandia produced long, straight, medium-wide pods with medium-thick walls; its pods had a slightly roughened surface, but were devoid of severe folds that were commonly present on Anaheim. Sandia pods were slightly flattened and had the greatest width toward the stem end, its shoulders were rounded, and the pods tapered gradually to the blossom end. Mature Sandia pods averaged 6.6 inches in length and 1.58 inches at their widest dimension. The pod’s flesh portion averaged 62.6% of the total weight of the dry red fruit; this was similar to New Mexico No. 9 and slightly less than the average for Anaheim. Green pod yields of Sandia averaged 12,207 lbs/acre. Average yields were 33% higher than those of New Mexico No. 9, but less than New Mexico No. 6. Sandia plants set fruit well on the lower nodes during high temperature periods. Plants were upright in growth habit and averaged 24 to 30 inches in height. The cultivar, which is considered hot, has a heat level of 1,500–2,000 SHU, and is popular with home gardeners.