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Watermelon, Yellow (Aylmer, ON) - Each
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Yellow watermelons vary in size, depending on the specific variety, and can be found in oval, round, to oblong shapes with blunt, curved ends.
Yellow watermelons are a source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and copper to develop connective tissues. The fruits also provide beta-carotene, which is converted into vitamin A in the body to assist in healthy organ functioning, magnesium to control blood pressure, calcium to build strong bones and teeth, and other nutrients, such as phosphorus and vitamin B5. Watermelons contain citrulline, an amino acid that helps to lower blood pressure in the body. The rinds are a source of fiber to regulate the digestive tract, and the seeds have some zinc, magnesium, folate, and iron.
Yellow watermelons have a subtly sweet, honeyed flavor suited for fresh and cooked preparations. Domesticated watermelons, regardless of their specific variety, can be consumed straight, out-of-hand, and the rind and flesh are traditionally sliced into pieces as a refreshing snack. Yellow watermelons can also be cut into small cubes and tossed into green salads, balled and mixed with fresh herbs and cheeses as a side dish, or added to grain bowls for a sweet taste. The flesh complements the spice and acidity in salsa, and it can be blended and frozen into sorbets, popsicles, and granitas. Yellow-fleshed watermelons can be used interchangeably in recipes calling for red-fleshed watermelons. These golden-hued varieties will have a milder taste and shine in simple syrups, cakes, tarts, pudding, and other desserts. Yellow watermelons can also be lightly grilled for a smoky flavor. The flesh can be cooked with pork shoulder, marinated in flavorings, battered, and fried, or used as a base for a pizza alternative. Yellow watermelons can also be seared in a hot pan to caramelize the surface. In addition to cooked preparations, Yellow watermelons are popularly incorporated into smoothies, frescas, and cocktails such as margaritas and spritzers. Try using Yellow watermelons in jerky recipes or pickling the rind as a tangy condiment. Yellow watermelon seeds are also edible and can be roasted, sprinkled in olive oil, salt, cinnamon, sugar, or a mixture of lime juice and chili powder. Yellow watermelon pairs well with herbs such as basil, cilantro, and parsley, nuts including peanuts, walnuts, and pine, fruits such as coconut, citrus, and berries, cheeses such as feta, goat, and mozzarella, tomatoes, cucumber, and ginger.
Whole, unopened Yellow watermelons will keep for several weeks to months when stored in a cool, dry, and dark place. Once sliced, the flesh will stay edible for 3 to 5 days when stored in a sealed container in the refrigerator. If leftover flesh is still in the rind, wrap the cut side tightly with plastic and store in the fridge.
Yellow watermelons are a source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and copper to develop connective tissues. The fruits also provide beta-carotene, which is converted into vitamin A in the body to assist in healthy organ functioning, magnesium to control blood pressure, calcium to build strong bones and teeth, and other nutrients, such as phosphorus and vitamin B5. Watermelons contain citrulline, an amino acid that helps to lower blood pressure in the body. The rinds are a source of fiber to regulate the digestive tract, and the seeds have some zinc, magnesium, folate, and iron.
Yellow watermelons have a subtly sweet, honeyed flavor suited for fresh and cooked preparations. Domesticated watermelons, regardless of their specific variety, can be consumed straight, out-of-hand, and the rind and flesh are traditionally sliced into pieces as a refreshing snack. Yellow watermelons can also be cut into small cubes and tossed into green salads, balled and mixed with fresh herbs and cheeses as a side dish, or added to grain bowls for a sweet taste. The flesh complements the spice and acidity in salsa, and it can be blended and frozen into sorbets, popsicles, and granitas. Yellow-fleshed watermelons can be used interchangeably in recipes calling for red-fleshed watermelons. These golden-hued varieties will have a milder taste and shine in simple syrups, cakes, tarts, pudding, and other desserts. Yellow watermelons can also be lightly grilled for a smoky flavor. The flesh can be cooked with pork shoulder, marinated in flavorings, battered, and fried, or used as a base for a pizza alternative. Yellow watermelons can also be seared in a hot pan to caramelize the surface. In addition to cooked preparations, Yellow watermelons are popularly incorporated into smoothies, frescas, and cocktails such as margaritas and spritzers. Try using Yellow watermelons in jerky recipes or pickling the rind as a tangy condiment. Yellow watermelon seeds are also edible and can be roasted, sprinkled in olive oil, salt, cinnamon, sugar, or a mixture of lime juice and chili powder. Yellow watermelon pairs well with herbs such as basil, cilantro, and parsley, nuts including peanuts, walnuts, and pine, fruits such as coconut, citrus, and berries, cheeses such as feta, goat, and mozzarella, tomatoes, cucumber, and ginger.
Whole, unopened Yellow watermelons will keep for several weeks to months when stored in a cool, dry, and dark place. Once sliced, the flesh will stay edible for 3 to 5 days when stored in a sealed container in the refrigerator. If leftover flesh is still in the rind, wrap the cut side tightly with plastic and store in the fridge.
Aylmer
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