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Watermelon has extremely high water content, approximately 92%, giving its flesh a juicy and thirst-quenching texture while still also subtly crunchy. As a member of the Cucurbitaceae family, the watermelon is related to the cantaloupe, squash, pumpkin, cucumber, and gourd that grow on vines on the ground. Watermelons can be round, oblong, or spherical in shape and feature thick green rinds that are often spotted or striped. While we often associate a deep red/pink color with watermelons, there are many varieties that feature orange, yellow, or white flesh. These varieties are typically lower in the carotenoid lycopene than red/pink varieties.

Prep Tips:

Wash the outside of the watermelon before cutting. Slice in half and then into wedges or into chunks.

Storage Tips:

Uncut whole watermelon is best stored at temperatures of 50-60°F. With uncut, Once cut, watermelons should be refrigerated in order to best preserve their freshness, taste, and juiciness. Store your cut watermelon in a sealed, hard plastic or glass container with a lid for 24 hours or less.

Harvest Season:


Farm Recipe:

Lisa's Greek Melon Salad
1 watermelon
1Tbsp lime
3 Tbsp veg. oil
1 c feta (or more)
1/2 c parsley (chopped flat leaf)
1 c olives
Toss together chunks of watermelon and feta cheese along with Greek olive and chopped flat leaf parsley, and mix in a simple vinaigrette (1 part lime juice to 3 parts salad oil). Add lots of freshly ground pepper.

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