What You Need To Know About The Yellow Watermelon
Is a yellow watermelon un-American? One would almost think so. A photo of someone biting into a slice of red watermelon on the 4th of July is as American as apple pie. Photos of yellow watermelons being consumed on the 4th of July are probably quite rare, if any exist at all.
A Bad Rap - This is too bad, as the only fault of the yellow watermelon is its color, if you prefer red. Yellow watermelon gets a bad rap, partly because they are more apt to be purchased when not fully ripe. Why this occurs isn't totally understood, but a yellow watermelon that isn't ripe will usually end up in the garbage pail, and the purchaser may just assume that all yellow watermelons taste bad. The other thing of course is we who love watermelon usually envision a sweet, watery, and red slice when we go to the market to get one. We don't think yellow. It can be a shock to slice open a watermelon which has the traditional green outer rind, and find yellow.
Testing For Ripeness - There are plenty of people who will tell you that the yellow watermelon is every bit as sweet and tasty as are the red varieties, so maybe it's time to give yellow watermelon a try if you've never done so. The scientific name of the common yellow watermelon is Citrullis lanatus, hardly a surprise. Most yellow watermelons seem to be a little heavier than expected for their size. You can judge their ripeness the same way as is done for a red watermelon, by knocking on the outer skin or simply giving the melon a slap, and listening for a slightly hollow sound. If you get a dull thud or the same sound you would get when slapping a board, try another melon, as the one you have is either overripe or too green. If no one is looking, slap a number of melons. Maybe you can compose a little tune. Most of the yellow watermelon on the market comes from Mexico and is available the year around. Yellow watermelon is also grown in southern California and Arizona.
Common Varieties - Two of the more common varieties of yellow watermelon you will see on the market are Orangeglo and Yellow Crimson. Orangeglo has flesh that is more orange than yellow, and is a fairly good sized watermelon, weighing up to 30 pounds. It's light green rind with dark green stripes and oblong shape gives Orangeglo the appearance of your typical red watermelon. The Yellow Crimson, whole flesh is definitely yellow, is considered by some to be sweeter than most if not all of the red-fleshed watermelons. Some say it has more of a "honey" taste. Sweetness at times can be subjective, but the yellow watermelon certainly has its adherents.
Yellow Watermelon Nutrition - All watermelons, and there are many varieties, are quite nutritious, even though they are somewhere between 95% and 98% water. Your typical yellow watermelon will be very rich in both vitamin A and Vitamin C, and is also a good source of potassium, calcium, iron, carbohydrate, dietary fiber, and of course, sugars.
A yellow watermelon also contains beta carotene, and is a source of lycopene, although these two health promoting substances will be found in heavier concentrations in red-fleshed watermelon. Because of the sugars involved, watermelon juice, including yellow watermelon juice, can be used to make wine. The rind is edible, though not particularly tasty when raw. Watermelon rind, be it from a red or yellow-fleshed melon, can be good eating when pickled or if cut into small piece as stir fried as a vegetable (the watermelon is actually a fruit).
Think yellow!