Watermelon

Watermelon is especially popular in warm weather because it is mostly water, which makes it feel light and hydrating.

Watermelons

Watermelons belong to the gourd family. They are technically berries (a type of berry called a pepo, like cucumbers and pumpkins). Seedless watermelons aren’t genetically modified; they’re typically grown from special crosses that produce sterile seeds.

Origin and history 

Watermelon’s origins trace back to Africa, and it has been cultivated for thousands of years before spreading through trade into the Mediterranean, the Middle East, Asia, and eventually the Americas. Over time, selective breeding emphasized sweeter flesh, thinner rinds, and different colors (red, pink, and yellow).

How to identify watermelons

Watermelon is usually round or oval, with a thick green rind that can be striped or mottled. Inside, the flesh is crisp and very juicy, most commonly red or pink, with black seeds, small white seeds, or no mature seeds in “seedless” types.

Watermelon is a fruit that grows on a trailing vine. The plant spreads along the ground with long runners, broad rough leaves, and yellow flowers. The fruit develops on the vine and ripens in warm conditions, forming a hard rind that protects the watery, sweet interior.

Nutrition

Watermelon is a good source of water and provides vitamin C. It contains vitamin A (as carotenoids) in red/orange varieties and is known for lycopene (especially in red-fleshed types) and citrulline, a natural amino acid found in the flesh and rind.

How to buy and store watermelons

You’ll find watermelon fresh as whole melons, halves, quarters, and pre-cut cubes in the chilled produce section. It’s also sold as frozen chunks (for smoothies), juices, and sometimes as dried watermelon snacks in specialty stores.

A whole, uncut watermelon can be kept at room temperature for several days if your kitchen is cool; for longer storage, refrigerate it. Once cut, wrap it tightly or store it in an airtight container in the fridge and eat within 3–5 days for best texture and freshness.

Preparation and cooking

Rinse the rind, slice into wedges, and remove seeds if needed. It’s most often eaten raw, but it can also be blended into smoothies, turned into chilled soups, or grilled briefly (grilling intensifies sweetness and adds a smoky note).

The rind is edible when cooked or pickled, and the seeds can be roasted as a snack.

Equivalences and substitutions

Watermelon has a high edible yield, but it varies by size and rind thickness. As a rough guide, expect about half to two-thirds of the whole melon’s weight to be edible flesh.

Substitutions

• For a similarly hydrating, sweet snack: cantaloupe/honeydew, pineapple, or strawberries.
• For a similar texture in salads: cucumber (less sweet) or jicama (crunchy, mild).
• For blended drinks: frozen berries or mango (thicker, less watery).