Yellow Flesh Watermelon

(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 so
ft spots or is leaking a milky-white fluid. When using the open palm technique f
or 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 rin
d doesn't get into into the flesh. Refrigerate cut watermelon in sealed containe
rs for up to a week. Uncut watermelons can be stored at room temperature up to t
wo 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 Watermelon Nutritional Information

Serving Size: 154g
Amount Per Serving
Calories46
Calories from Fat 0
% Daily Value*
Total Fat 0
0%
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrate 12g
4%
Dietary Fiber 1g
2%
Sugars 10g
Protein 1g
Vitamin A 18%
Vitamin C 21%
Calcium 1%
Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may b
e higher or lower depending on your calorie needs.
Source: PMA's Labeling Facts

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 u
nder-ripe product. A dull sound or dead thud indicates an over-ripe melon. A dee
p-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 ar
e 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 l
arger one. It may be more expensive per pound, but you will be more likely to ge
t 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 C
hicago.
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 citi
es 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 N
orth 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 o
f 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 f
or 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 va
rieties can be classified into four general categories: Picnic, Ice-box, Seedles
s 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