Watermelon (Citrullus lanatus) is a heavy oval shaped fruit with a hard and thick outer skin, red inner flesh, and small black seeds. Some varieties come without the little seeds, which can be a nuisance when eating watermelon.
How to choose Watermelon: Watermelon can be picked by knocking on the outer skin and listening for a hollow sound.
Climate and origin: Watermelon is thought to have originated from the Kalahari Desert in Southern Africa. A fruit notorious for growing in hot climates with little water, watermelon is hearty and will grow almost anywhere warm.
Taste: Watermelon has a very sweet taste and mushy texture.
Miscellaneous information: One of the most hybridized fruits, watermelons can be found with yellow or orange flesh, and even with a purple black skin. Although seedless varieties of watermelon exist, the seeds are edible and very high in iron.
Availability
We’re available all year round with our peak being from December to May.
History of Watermelons
We’re thought to have originated from either tropical Africa and India or southern Italy. It is not clear which one is correct. A sweet watermelon is used extensively in Africa and many of our varieties have been derived from this species. We now grow well in many countries, including Australia.
We’re thought to have originated from either tropical Africa and India or southern Italy. It is not clear which one is correct. A sweet watermelon is used extensively in Africa and many of our varieties have been derived from this species. We now grow well in many countries, including Australia.
Today, we have been significantly improved and bear little resemblance to the original types.
Fun Ways to Eat Watermelon
On a hot day there is nothing quite as refreshing and thirst quenching as a slice of cool sweet watermelon. Our dark green skin and white rind can be removed first or left on to hold the flesh firm. If it is not one of our seedless variety the large flat black seeds can be removed or just spit them out as you eat us. Great fun!
On a hot day there is nothing quite as refreshing and thirst quenching as a slice of cool sweet watermelon. Our dark green skin and white rind can be removed first or left on to hold the flesh firm. If it is not one of our seedless variety the large flat black seeds can be removed or just spit them out as you eat us. Great fun!
We can be cut in half and our pink flesh scooped out or removed with a melon baller. Fill our shell with fresh fruit or even a savoury salad. Pieces or balls of our flesh can be threaded on skewers for fruit kebabs, added to salads, fruit platters, or pureed for sorbets, soup or a drink.
Don’t discard our rind either. Remove our green skin and pink flesh and cook our white rind as a vegetable. Don’t wait for a hot day, we’re refreshing any time.
Watermelon and Honeydew Iceblock
Scoop out the flesh of a watermelon and honeydew with a melon baller. Thread 3 or 4 balls alternatively onto a bamboo skewer and roll in icing sugar. Set on non-stick baking paper or foil and freeze 1-2 hours. Eat frozen as a delicious real fruit iceblock.
Scoop out the flesh of a watermelon and honeydew with a melon baller. Thread 3 or 4 balls alternatively onto a bamboo skewer and roll in icing sugar. Set on non-stick baking paper or foil and freeze 1-2 hours. Eat frozen as a delicious real fruit iceblock.
Watermelon Rind, Bacon and Sun-dried Tomatoes
Remove green skin and any pink flesh from the watermelon rind. Grate the rind. Pan-fry chopped bacon and diced red onion until onion is tender. Remove and saute grated rind with minced garlic until tender. Stir in some chopped semi-dried tomatoes and the bacon and onion. Serve as a vegetable sprinkled with a little chopped coriander.
Remove green skin and any pink flesh from the watermelon rind. Grate the rind. Pan-fry chopped bacon and diced red onion until onion is tender. Remove and saute grated rind with minced garlic until tender. Stir in some chopped semi-dried tomatoes and the bacon and onion. Serve as a vegetable sprinkled with a little chopped coriander.
Watermelon Sherbet
Mix 1/3 cup icing sugar with 3 cups chopped watermelon flesh. Puree and freeze. Spoon into tall glasses alternatively with blueberries and strawberries or just serve over ice cream or fruit salad.
Mix 1/3 cup icing sugar with 3 cups chopped watermelon flesh. Puree and freeze. Spoon into tall glasses alternatively with blueberries and strawberries or just serve over ice cream or fruit salad.
