Everything You Need to Know About Yellow Watermelon


Picture cutting into an orange and finding its insides are green. Or peeling a banana to reveal a pink interior. This can cause some mayhem and you may find yourself opting to eat something else instead. But what would you say if we told you that those said fruits were perfectly fine to eat and may taste better than the original? While the fruits that bear an unexpected color we’ve named above don’t actually exist, there is another that does. Enter: the yellow watermelon.

If you’ve never seen a yellow watermelon before, don’t freak out. It’s neither spoiled or mutated. Nearly identical to their red counterpart, except in color, they originate from Africa and are actually older in cultivation than the pink and red varieties. How’s that for a history lesson? Yellow watermelon is not as commonly carried in grocery stores and its odd hue may be off putting to some. Although rarer than red watermelon, if you happen to come across it, you should definitely give it a try. Here’s why!



In the United States, watermelon is available year-round but the peak season hits in summertime. Organic Mini Yellow Watermelon is available in January and then from March until October.

Flavor and Use 

Prized for their extremely sweet taste and crisp texture, yellow watermelon’s flavor is no different from red watermelon. Some may say that there is an extra hint of honey flavor, but this is entirely dependent on growing conditions. If you happen to come across a watermelon that isn’t sweet, yellow or red, that’s because it’s not ripe, not because of the color.

You can use yellow watermelon the same way you would a red watermelon. Its yellow flesh is great for adding an extra pop to color to a dish. Whether you like to eat it freshly cut or in a salad or smoothie, this unique variety can be prepared in many different ways. For a cool and refreshing summer drink, try our Yellow Watermelon Punch.


Selection and Storage

To choose a ripe watermelon, look for a blemish-free, smooth surface and a firm texture. The riper the melon, the deeper in color the rind will be. Those who don’t wish to eat their watermelon right away may want to select one that has a paler rind. If kept at room temperature, it will take up to four days for the watermelon to ripen and be ready for eating.

A watermelon that hasn’t been cut into will be okay to store in a cool, dry setting for up to two weeks. Once cut, watermelons can be kept in sealed glass containers for up to a week. If you can, try to store them by themselves and not with other fruits, since doing so will increase ethylene gas released by the watermelon and causing it to decay faster.

Yellow watermelon is a great way to jazz up your cuisine this summer. The next time you’re in a grocery store, make giving the yellow variety a try your next food venture. By the way, they also make for a great prank, the next time you want to trick your family and friends while cutting into one. Imagine the surprise!

Have you ever had yellow watermelon before? Are you looking to give it a try?

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