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Yellow Watermelon
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.
Seasonal Information
Yellow watermelon is available year-round due to imports from Mexico.
California and Arizona product is available from May through October.
Yellow Watermelon Nutritional Information
Serving Size: 154g
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Amount Per Serving
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Calories46
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Calories from Fat 0
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% Daily Value*
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Total Fat 0
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0%
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Cholesterol 0mg
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0%
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Sodium 2mg
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0%
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Total Carbohydrate 12g
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4%
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Dietary Fiber 1g
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2%
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Sugars 10g
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Protein 1g
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Vitamin A 18%
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Vitamin C 21%
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Calcium 1%
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Iron 2%
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*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Source: PMA's Labeling Facts
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Watermelons are very low in Saturated Fat, Cholesterol and Sodium. They're also 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.
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
Suggested Reading About Melons on Amazon.com:
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