The Yellow watermelon has a canary yellow flesh, often seedless, with occasional black seeds. Tasting no different from the common Red watermelon, when ripe, Yellow watermelons have the same signature two-toned green skin. Their flesh is tender, crisp and sweet. Different varieties breed different shapes and sizes, round to oval, petite to large. Average weights are 10 to 30 pounds.
Why Is It Yellow?
Watermelons that are pink or red on the inside contain a powerful antioxidant called lycopene, which is perhaps best known for making tomatoes red. Yellow watermelons do not contain this antioxidant, so they don't have the same reddish tint.
Yellow watermelons are known for their extremely sweet taste, which some people say tastes a bit like honey. Not all melons will share this sweetness, however, and the flavor often depends on the conditions in which they were grown. Watermelons grown in poor conditions may not taste as good or as sweet, and those that are picked before they are fully ripe often have a weak flavor.
Yellow watermelon is at its most flavorful when chilled before serving. Watermelon rinds make tender pickles and a tasty relish. The Yellow watermelon will work equally well in all pink or Red watermelon recipes. It is ideally suited to creative cocktails and sorbets, with its vibrant color.
Yellow watermelon contains vitamin A and C, several B vitamins, potassium, magnesium, iron, calcium, and phosphorous. These nutrients keep the immune system strong and have benefits for the heart. They also fight free radicals that damage cells and cause cancer