What’s in Season

All varieties of watermelon share a distinct mouth watering, thirst quenching, sugary flesh encased by a solid rind. Some watermelon types have higher sugar content and are sweeter; and some varieties have different colored rind and flesh. Most of us are familiar with the oblong, dark green watermelon with
 vibrant ruby red pulp. Melons may also be light pink, yellow and even orange. Size can vary from small five pounders to a monstrous 200 pounds.

What to look for?

A watermelon, big or small,  should feel heavy for its size.  Where the melon has been on the ground will be a lighter colour and if this spot is a creamy yellowish white it is ripe. A good ripe melon will sound hollow when tapped or knocked on.

What to Avoid?

Melons that are not ripe will have no light spot but be green and stripped all the way around. If it does not sound hollow, it is not ready yet. Avoid melons that are bruised, split or have soft spots.

How are they grown?

Watermelons grow above ground on a vine, much like pumpkins do. They require a lot of space and can choke out other plants so they must be planted in their own area.

The time it takes for a watermelon to mature can be
anywhere from 65 to 90 days after planting. Once the fruit sets to tiny marble-sized melons, it only takes up to 45 days for those tiny melons to develop into watermelons of 10 pounds or more in size.

Did you know?

The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.

Watermelon is 92% water.

According to Guinness World Records, the world's heaviest watermelon was grown by Chris Kent of Sevierville, Tennessee in 2013, weighing in at 350.5 lbs.

All parts of a watermelon can be eaten, even the rind, which actually contains a number of nutrients too. Due to the unappealing flavour it is rarely eaten. In China the rind is used as a vegetable and stir-fried, stewed or pickled.