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America's most popular variety is the large, elongated oval-shaped melon with the variegated green rinds. The average weight is between 15 and 30 pounds. Flesh colors range from pale to deep red. Also look for seedless watermelon and the yellow-flesh variety. [www.QinSen.com]
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Varieties: [www.QinSen.com]
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Seedless [www.QinSen.com]
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A smaller version of red watermelon without the seeds. Flavor is identical to seeded watermelon. [www.QinSen.com]

Yellow Watermelon

Available seeded or seedless. This variety looks like a red watermelon on the outside, but the difference is obvious once you cut it open. The verdict is still out on which is sweeter, red or yellow. Try them both and decide for yourself.

Selection:

There are no sure-fire signs of ripeness, but when in doubt, ask for a sample or purchase pre-cut.

Storage:

Leave at room temperature up to 1 week. Refrigerate cut up melon in a covered container up to 3 days.

Uses & Preparation:

Eat by the slice.

Use in fruit salads.

Pure the flesh for tropical drinks.

Hollow out the watermelon shell to use as a serving container for fruit salad.

The seeds can be roasted and the rinds pickled.

Availability:

Almost year-round with peak from mid-July through mid-September.

Nutrition Information:

Fat, saturated fat and cholesterol free

Very low sodium.

Good source of vitamin A.

High in vitamin C.