Image of Seedless Yellow Watermelon

Yellow watermelons are prized for their juicy, sweet, honey-like flavor and surprisingly bright yellow flesh - which adds unusual color to any meal.

Scientific Binomial Name: Citrullus lanatus


Raw in fruit salads or in fruit platters.


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 skin on one side of the melon is where the fruit contacted the ground and does not affect quality.


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.


Before cutting, wash watermelons thoroughly so dirt on the rind doesn't get 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.


After picking melons will ripen but their sugar content does not increase much. At room temperature it takes up to four days for melons to ripen and get more juicy. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing frui

  • 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.

  • 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

    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 ge

    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, 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!

    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.

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