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Yellow Watermelon
Inventory, lb : 0
This item was last sold on : 10/13/22
Description/Taste
Yellow watermelons widely vary in size, depending on the specific variety, but are generally smaller than red-fleshed varieties. The oblong to oval fruits have a thick, smooth, and hard green rind, covered in dark to light green mottling and striping. Underneath the surface, the rind fades from green into white and is crisp, vegetal, and mild. The flesh ranges in color from pale yellow to gold and is succulent, aqueous, and dense, sometimes containing large and edible, brown-black seeds or being completely seedless. Yellow watermelons have a delicate and mellow, sweet flavor with subtle notes of honey and apricot.
Seasons/Availability
Yellow watermelons are available year-round, with a peak season in the summer.
Current Facts
Yellow watermelons, botanically classified as Citrullus lanatus, are a naturally occurring type of watermelon belonging to the Cucurbitaceae family. The yellow-fleshed fruits are considered to be one of the oldest categories of watermelons, being traced back to Africa, and were in existence before the rise of the red-fleshed varieties. Yellow watermelons are not genetically modified and have been cultivated for thousands of years through seed collection and natural crossbreeding techniques. The sweet fruits are similar to red-fleshed watermelons in consistency and outward appearance, but they lack the antioxidant known as lycopene, which gives the red-fleshed varieties their pigmented hue. In the modern-day, Yellow watermelons have continued to be selectively bred to have improved flavor and can be found in both seedless and seeded forms. There are many different varieties that are generally categorized under the Yellow watermelon name, ranging in size, texture, and flavor. Despite their longstanding history, Yellow watermelons are challenging to locate in commercial markets and are mostly found through specialty growers. The brightly colored fruits are still overshadowed by their red-fleshed relatives but have been slowly increasing in popularity in the past decade due to exposure through social media.
Nutritional Value
Yellow watermelons are a good source of vitamins A and C, which are antioxidants that can help reduce inflammation and strengthen the immune system. The fruits also contain some minerals, including potassium, which helps to regulate fluid levels in the body and provide magnesium, which can assist in controlling blood pressure.
Applications
Yellow watermelons have a subtly sweet flavor and are suitable for fresh applications. There are many different varieties, both seedless and seeded, and the flesh can be consumed straight, out-of-hand, sliced and mixed into fruit bowls, cut and tossed into salads, or chopped into salsa. Yellow watermelons can also be juiced and stirred into fruit punches, blended into smoothies, mixed into cocktails, or combined into sorbets and shaved ice. The fruits can be used interchangeably in recipes calling for red-fleshed watermelon, including recipes for salsa, simple syrups, cakes, and other desserts. Beyond fresh applications, Yellow watermelon can be grilled or seared in a hot pan to caramelize the surface. Yellow watermelon pairs well with herbs such as basil, cilantro, and parsley, peanuts, fruits such as coconut, citrus, and berries, cheeses such as feta, goat, and mozzarella, tomatoes, cucumber, and ginger. Whole Yellow watermelons can be stored in the refrigerator when ripe for two weeks. To determine ripeness, the rind will have a yellow spot, known as the belly, on the surface of the fruit if it is ripe. If the fruit is immature, the spot will be white. Ripe fruits should also feel heavy and create a light, hollow sound when tapped.
Ethnic/Cultural Info
In Africa, Yellow watermelons are sometimes referred to as the “desert kings,” as the fruit readily grows in arid, hot climates, providing a valuable source of water. The juicy fruits are known to be made up of over ninety percent water and were able to be stored for long periods of time, utilized for their hydrational properties throughout history. In ancient Egypt, watermelons are depicted on the walls of King Tutankhamun’s tomb, which was created over 4,000 years ago, and many experts believe the fruits were placed in the tombs as a source of water for the kings as they journey into the afterlife. Later in 400 BCE, the fruits were taken along trade routes from Africa into the Mediterranean to sell the seeds for profit. As merchants traveled along the long, unpopulated routes between major cities, they used watermelons as a source of hydration. Sailors also used the fruits as a clean water supply on voyages.
Geography/History
Yellow watermelons are believed to be native to Africa and have been cultivated four over 5,000 years. Between 400 BCE and 500 CE, the fruits were introduced through trade routes into the Mediterranean and continued to travel along routes into the Middle East and Asia. The original yellow-fleshed varieties lacked the sweet flavor and high sugar content of today’s cultivars, but over time, the fruits were selectively bred for improved flavor. As watermelons were cultivated for a sweeter taste, it was discovered that fruits with a deeper light pink to red-pigmented flesh would also develop a higher sugar content. This discovery led to red-fleshed watermelons becoming the dominant fruits seen in markets, with one of the first records of red-fleshed watermelons appearing in a medieval European text in the 14th century. Today Yellow watermelons are considered to be specialty variety found through local farmer’s markets and select grocers in Asia, Africa, Europe, Australia, North America, and South America. The fruits are also grown in home gardens in warm climates, including Africa, Mexico, and Southern California.
Recipe Ideas
Recipes that include Yellow Watermelon. One
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