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Whoa! Yellow Watermelon!! - moved from Los Angeles board

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Yesterday, I bought a watermelon from Ralphs (Hollywood/Western), came home, cut into it, and it was bright yellow!!! Assuming it was o good, I almost threw it out, but decided to google "yellow watermelon", and it turns out, it's totally legit. So I gave it a try. It was the JUICIEST watermelon in the world, to the point that it dripped all over my kitchen cabinets and floor. Also, really really sweet. It has a different texture than it's pink cousin, more fleshy. I suggest that you get one.

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  1. We were raised on them, and they're still plentiful; always loved them. Glad you got a chance to try one.

    1 Reply
    1. re: bayoucook

      Me too. I grew up in a small town in Arkansas, and yellow watermelon was a local specialty. I don't remember them having a different texture than a red melon, but if we got a really good one it was the sweetest, crispiest watermelon ever. I have found them occasionally in supermarkets in the west but they have never been very good. Maybe they are becoming more common now, and thus more available in other areas of the country.

    2. Glad you enjoyed the yellow variety and I will put it on my list to try next. My favorite watermelon has orange flesh. It is called "orange glo" and the flesh tastes almost like tropical orange sherbet. Truly amazing.

      7 Replies
      1. re: CDouglas

        ORANGE watermelon??? What's next??

        1. re: schrutefarms

          I was going to say red oranges, but we already have those.
          So my next guess would be light blue apples. This is all in keeping with the faux foods we are presently expected to eat. We eat with our eyes as well as with our mouths, so looks means a lot. Eventually, we'll experience all the colors of the spectrum in our fruits and vegetables. Looking forward to it, I think.

          1. re: schrutefarms

            and of course carrots were never orange to start with, blueish purple i believe.

            had yellow watermelon a long time ago, unfortunately I am as allergic to that as all other melons.

            1. re: KaimukiMan

              Actually threre are at least FOUR varites of Watermelon I know off which have flesh that are organge; the abovementioned Orangeglo, Virginia Tendersweet, Sweet Siberain, and Dester Queen (the first three are OP, the last is a hybrid)
              There's also four varities of watermelon i know of whose flesh is dead white to pale cream; White Wonder, CS White flesh, Cream of Saskatchewan, and Japanese Cream flesh Sukia (I'm growing these this year in my garden, they're consider the rarest of the while watermelons, and also the sweetest.

              I don't know about blue apples, but when I was in colledge in Cornell, and they took us to the test planting at the Agricultural station at generva (where they grow out the samples of apple gernplasm they keep in the diversity bank) they had one species (not variety it was actually a seperate species) of apple which was dead white, or at least as close to dead white as plant tissue can get (sorta a very pale green to cream) they were probably some of the sweetest apples I had ever tasted. They also had some that were solid dark red (red flesh as well as skin) but these were a bit sour for my taste.

              Kamuki, from what I seem to recall from my training, most wild carrots in fact have white roots (you've all probably seen wild carrots at one time or another on the sides of the road, it's called Queen Anne's Lace) In the wilds of Asia Minor (where the domestic carrot got its start there are small populations with other colred roots, some yellow, some red, some purple, some black, and moset shades in between. If you look amoung the longer lists of heirloom carrots, you can find strains with most of the colors, though true black(souce of salgam, the dark purple carrot juice from turkey) is hard to find (The closest I know of in gardening seed form is DeDjerba, a strain from one of the smaller islands off Tunisia, whic his 1/4 orange 1/2 purple and 1/4 black)

              1. re: jumpingmonk

                Queen Anne's Lace is a type of CARROT?!

                Can you eat the roots? I'm horribly allergic to the pollen. Eating the roots seems like suitable revenge.

                1. re: cimui

                  Yep, Queen's anne's lace's scientific name is Daucus Carota, Garden carrots are Daucus carota var. sativa. As for eating them, I really wouln't recommend it, no so much because they are poisonous (they aren't although the amount of nutrition in those skinny little roots is debatable) but becuse, if your not looking carefully, Queen's Anne's lace looks almost EXACTLY like water hemlock, which is DEADLY (remember Socrates) there is a trick for telling the two apart (look for the one tiny dark red flower in the middle of all the white ones) but I wouln't want to stake MY life on the fact I could remember that. in my opionong queen anne's lace is best left as a pretty fieldside plant and in the summer (this may be a way to take care of your allergy causing overpopulation) a good, free source of food for any Eastern Black Swallotail (If you live on the West coast, substitute Anise Swallowtail) caterpillars so that you can get the butterflies without losing all of your eating carrots (and your parsley, and you dill, and your fennel etc.)

                  1. re: jumpingmonk

                    Very interesting! You know a *lot* about this subject.

                    I've actually had farmers tell me that Queen's Anne's Lace is poisonous to cows and horses, before. I have to wonder if they weren't confusing QAL with water hemlock.

        2. Oh yeah, those are good. The yellow watermelons I've had have a more muted / delicate flavor and thinner rind than the red watermelons I usually buy in the states. Was yours small and round rather than large and oblong?

          5 Replies
          1. re: cimui

            My watermelon was about the exact size and shape of a basketball.

            1. re: schrutefarms

              Women's or men's regulation? Just kidding.

              Sounds like they might be the kind I bought every few days in Shanghai (women's b-ball sized). I loved those! I've been on slightly distracted, meandering hunt for them in NYC. So lucky you! If I didn't hate driving so much, I'd consider moving back to LA.

            2. re: cimui

              Maybe several posters' experience with watermelons is in big supermarkets. Most yellow, orange and multicolored watermelons have tender rinds and do not stand up to shipping and supermarket handling well. These also tend to be relatively small, which helps offset the fragility. I have seen seeds for large oblong yellow watermelons in catalogs but not seen these melons in the flesh. I suspect that the big ones mature too late to be practical in the north. There are varieties of non-red watermelons that mature early enough for sale in farmers' markets in the north. The more common watermelons should be more red than pink if a good cultivar is used and picked at proper maturity. Be suspicious of quality if a watermelon is pink.

              Watermelons with yellow flesh taste different from red ones, with overtones of honey. Yellow raspberries also seem to have notes of honey in their flavor and are plentiful in Chicago farmers' markets in September. A less common type of raspberry is purple, the result of crossing black and red raspberries. Their flavor is richer than red raspberries but with a flesh to seed ratio more like red raspberries. Yellow watermelons and yellow and purple raspberries go back a long way. My own memory of them goes back at least 60 years, so these are not products of some new genetic manipulation.

              Farmers' markets and farm stands are great places to buy fruits and vegetables that differ from crappy supermarket varieties, are picked ripe and have good flavor yet nobody cares that they cannot be shipped across the country or stand up to abusive handling by indifferent and poorly trained supermarket produce clerks.

              1. re: Eldon Kreider

                Thanks for the informative run-down, Eldon! I was talking to a few folks at the Union Square farmer's market on Friday and found that at least one stand (Norwich) sells yellow watermelons every year... but not for a few months, yet. At least now I know where I can get my fix.

                1. re: cimui

                  The timing does not surprise me as yellow watermelons tend to be later than the earliest red types. Latter half of August for Chicago and probably about the same for NYC area.

            3. No way!! I haven't heard of a yellow watermelon before. I will try and grab one sometime this week and give it a try. Is it labeled as Yellow Watermelon at the store??

              1 Reply
              1. re: EggsNBacon42

                If it was, I didn't see the sign!

              2. When I was a kid in the 50's and we'd travel though Mississippi during the summer, we'd always get yellow watermelon. I always preferred them to the delicious red ones. They're so juicy and sweet. Haven't had one in about 10 years so I'm gonna hafta try to find one. Thanks for the memory!!

                1. Oh, yellow watermelon is so delicious! I agree, the slurping sounds from actually eating the watermelon are unparalleled. I posted about my introduction this melon here:
                  http://littlemissthisandthat.blogspot...
                  http://littlemissthisandthat.blogspot...

                  1. Here is a great yellow watermenlon salad: http://littlemissthisandthat.blogspot...

                    I had it for the first time and it was awesome.

                    1. Is there a name for the yellow melon? Anybody have any idea if I can find one on Oahu?

                      1. I got a yellow watermelon from the farmer's market last summer and made watermelon salsa with it. It was almost too sweet to my taste, and very liquid, but the salsa was quite pretty. I used scallions instead of regular onion so they didn't overpower the watermelon; all other regular salsa ingredients. Made it again with red watermelon at Memorial Day for some parties. It was very popular.

                        1. I bought a yellow watermelon at the farmers market a couple of weeks ago. The variety I tried had a very delicate flavor and wasn't very sweet, but was very juicy. I used it in a watermelon and tomato salad with fresh oregano and spicy feta sauce, with grilled shrimp.

                          http://www.chow.com/photos/351099