Traditional watermelon varieties all have red or pink flesh.
While this sunshine-colored fruit is similar to its red-fleshed counterpart, read on and see what makes it different.
The main difference comes from the flesh inside.
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Traditional watermelons get their pinkish-to-red hues from lycopene, the same powerful antioxidant that makestomatoes red.
Watermelon varieties that do not contain lycopene will often have yellow flesh.
They occur naturally and are safe to eat.
Credit:Getty Images/Karl Tapales
Getty Images/Karl Tapales
What Does Yellow Watermelon Taste Like?
However, it can be used interchangeably with red-fleshed varieties in recipes.
However, all watermelons, including yellow cultivars, hail originally from Africa.
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Over the millennia, watermelon spread across the world.
Shop for seeds at your local farmers' market or check out available seed selections online.
This is called the ground spotor belly spot or field spot.
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If you are still unsure if your watermelon is ready, give it a tap with your knuckle.
If it sounds hollow or dull, it’s ripe.
Mix and match red and yellow watermelons in a recipe for added visual appeal.
Credit: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Set yourself up for success by cutting your watermelon into 1-inch triangle wedges or quarter slices before grilling.
Think of this recipe as awatermelon margarita, but fizzier and easier to keep flowing.
This recipe uses mint syrup for some extra flair.
Credit: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan
Anderson M.An African Native of World Popularity.
Ogliore T.A seedy slice of history: Watermelons actually came from northeast Africa.
Washington University in St. Louis.
Credit: Caitlin Bensel, Food: Victoria Cox, Props: Kathleen Varner
Washington University in St. Louis - The Source.
Published May 24, 2021.
Trinklein D.Watermelon: A Brief History.
Credit:Caitlin Bensel; Food Styling: Rishon Hanners
Integrated Pest Management University of Missouri.
Published July 17, 2020.
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
