Yellow Flesh Watermelon

Yellow watermelons are prized for their juicy, sweet, honey-like flavor.

Scientific Binomial Name: Citrullus lanatus

Selection Information

Usage:

Raw in fruit salads or in fruit platters.

Selection:

Good-quality Yellow watermelon will be firm, evenly-shaped, heavy for its size and have a deep-pitched tone when slapped with an open palm. Medium to large melons are generally easier to tell when ripe. Yellow on one side of the melon is where the fruit contacted the ground and does not affect quality.

Avoid:

Avoid product that is partially white or pale green, soft overall, has soft spots or is leaking a milky-white fluid. When using the open palm technique for ripeness, avoid melons with a high-pitched tone or a dead, thudding sound.

Storage:

Before cutting, wash watermelons with soap and water so dirt on the rind doesn't get into into the flesh. Refrigerate cut watermelon in sealed containers for up to a week. Uncut watermelons can be stored at room temperature up to two weeks.

Seasonal Information

Yellow watermelon is available year-round due to imports from Mexico. California and Arizona product is available from May through October.

Yellow Watermlon Nutritional Information

Yellow Watermelons are very low in Saturated Fat, Cholesterol and Sodium. They'realso a good source of Potassium, and a very good source of Vitamin A and Vitamin C.

Watermelon Tips & Trivia

• With an open palm, slap the watermelon. A high-pitched tone indicates green or under-ripe product. A dull sound or dead thud indicates an over-ripe melon. A deep-pitched tone indicates a melon that is ripe. Slap a number of melons one after the other and you will be able to hear the differences in tone. Small melons are the hardest to test for ripeness since most will sound green even if they are ripe. If you need a small amount of watermelon, it is best to buy a piece of a larger one. It may be more expensive per pound, but you will be more likely to get good flavor.
• Watermelon, considered one of America's favorite fruits, is really a vegetable (Citrullus lanatus). Cousin to the cucumber and kin to the gourd, watermelons can range in size from 7 to 100 pounds.
• The world record for the largest watermelon grown is 255 pounds, grown by Vernon Conrad of Bixby, Oklahoma!
• The world record for watermelon seed-spitting is 66'11", held by Jack Dietz of Chicago.
• Americans purchase and consume about 3 billion pounds of watermelon annually.
• Historians say watermelons first grew in the middle of the Kalahari Desert. They were a source of water for thirsty traders, who began to sell the seeds in cities along the ancient Mediterranean trade routes.
• Cultivation of watermelon spread throughout Africa and, by the 1600s, watermelon made its way to Great Britain, Spain, China and beyond. Watermelon arrived in North America courtesy of European colonists and African slaves.
• Russians make beer out of watermelon juice.
• During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses.
• Melons may be kept at room temperature, un-cut, for about two weeks. Store whole melons at 50-60°F. Cut melons should be wrapped and stored at 40-50°F.

Watermelon Yield

Yield: Based on average 20-pound and 30-pound watermelon sliced 1/2 inch thick for garnishes and 3/4 inch thick for buffets.

20 lb. melon

Number of 1/2-inch wedges (1/6 slice) 138

Number of 3/4-inch wedges (1/6 slice) 90

30 lb. melon

Number of 1/2-inch wedges (1/6 slice) 192

Number of 3/4-inch wedges (1/6 slice) 126

There are about 200 varieties of watermelon throughout the United States. All varieties can be classified into four general categories: Picnic, Ice-box, Seedless and Yellow Flesh.

Picnic

· 15-45 pounds

· Red or yellow flesh

· Round or oblong

· Light to dark-green rind, with or without stripes

Ice-box

· 5-15 pounds

· Red or yellow flesh

· Round

· Dark or light-green rind

Seedless

· 10-25 pounds

· Red or yellow flesh

· Oval to round

· Light-green rind with dark-green stripes

Yellow flesh

· 10-30 pounds

· Oblong to long

· Light-green rind with mottled stripes

· Yellow to bright-orange flesh