Frequently Asked Questions About Yellow Watermelon

Yellow watermelon is a variety of watermelon with bright yellow flesh instead of the traditional red or pink. It has a sweeter, milder flavor compared to red watermelons and contains the same nutritional benefits. The yellow color results from the absence of lycopene, the red pigment found in traditional watermelons. These varieties are completely natural heirloom cultivars that have been grown for centuries, with some varieties appearing in seed catalogs as early as 1910. Yellow watermelons contain higher levels of beta-carotene compared to red varieties, providing enhanced vitamin A content while maintaining similar levels of hydration, vitamin C, and other essential nutrients.

Yes, yellow watermelons typically have a sweeter, more subtle flavor with hints of honey compared to red watermelons. They are generally less acidic and have a more mellow taste profile. The sugar content in yellow varieties often measures between 11 and 14 Brix, compared to 10 to 12 Brix in most red watermelons. This higher sugar concentration contributes to their honey-like sweetness. The texture is similar to red watermelons, with crisp, juicy flesh, though some people describe yellow varieties as slightly more tender. The flavor difference is subtle enough that some people might not notice it in blind taste tests, but side-by-side comparisons reveal the distinct honey notes and reduced acidity that characterize yellow varieties.

Yellow watermelons are completely natural and not genetically modified. They are heirloom varieties that have been cultivated for centuries, with the yellow color coming from natural breeding and the absence of lycopene pigment. The genetic trait for yellow flesh is a simple recessive characteristic that occurs when both parent plants carry the gene for yellow coloration. Traditional plant breeding techniques, practiced since the 1800s, have developed and refined these varieties without any genetic engineering or laboratory modification. Modern yellow watermelon varieties are developed through conventional cross-pollination and selection methods, the same techniques used in agriculture for thousands of years. No yellow watermelon varieties currently on the market involve GMO technology.

Yellow watermelon can potentially cause diarrhea in some individuals, particularly when consumed in large quantities, though this is relatively uncommon with moderate consumption. The primary causes include high water content (92 percent), natural sugars including fructose that some people have difficulty absorbing, and the fruit's mild laxative effect from its fiber content. When unabsorbed fructose reaches the colon, it draws water into the intestinal tract, potentially causing loose stools. People with fructose malabsorption or irritable bowel syndrome may be more susceptible to digestive upset from watermelon. To minimize this risk, consume yellow watermelon in moderate portions of 1 to 2 cups at a time, avoid eating it on an empty stomach, and ensure it's fresh and properly stored. Most people can enjoy yellow watermelon without any digestive issues when consumed as part of a balanced diet.

Determining ripeness in yellow watermelons involves checking several indicators. The field spot where the melon rested on the ground should be creamy yellow to golden, measuring 4 to 6 inches across, not white or pale green. When tapped with your knuckles, a ripe yellow watermelon produces a deep, hollow sound rather than a high-pitched ping or dull thud. The melon should feel heavy for its size due to high water content. The stem or tendril should be dried and brown, not green and fresh. The rind should appear dull rather than shiny and feel slightly waxy and firm. Avoid melons with soft spots, bruises, or irregular shapes. These indicators work the same for yellow watermelons as for red varieties, since ripeness depends on maturity factors that affect both types equally. For more detailed selection guidance, check our main guide on the homepage.

Yellow watermelons are available from multiple sources depending on your location and season. Farmers markets offer the best selection during peak season from June through September, often featuring locally-grown varieties at prices ranging from $0.50 to $0.90 per pound. Specialty grocery stores including Whole Foods, Trader Joe's, Sprouts Farmers Market, and regional chains regularly stock yellow watermelons during summer months. Conventional supermarkets occasionally carry them as seasonal specialty items. Online retailers like Melissa's Produce and specialty fruit distributors ship yellow watermelons nationwide year-round, though shipping costs typically add $15 to $30 per melon. For growing your own, seeds are available from Baker Creek Heirloom Seeds, Johnny's Selected Seeds, Burpee, and Territorial Seed Company, with prices ranging from $3.50 to $6.50 per packet. Asian and international markets sometimes carry yellow varieties, particularly smaller personal-sized watermelons.

Yellow watermelon is excellent for your health, providing hydration, vitamins, minerals, and beneficial plant compounds. A 2-cup serving contains only 80 calories while delivering 25 percent of your daily vitamin C needs and 18 percent of vitamin A requirements, significantly more vitamin A than red watermelon due to higher beta-carotene content. The 92 percent water content makes yellow watermelon ideal for hydration, especially during hot weather or after exercise. It contains citrulline, an amino acid that supports cardiovascular health by improving blood flow and potentially reducing blood pressure. Yellow watermelon provides potassium for heart health and muscle function, along with antioxidants that protect cells from damage. The natural sugars provide quick energy, while the fiber content supports digestive health. While yellow watermelon lacks lycopene found in red varieties, the enhanced beta-carotene levels offer different but equally valuable antioxidant benefits, making it a nutritious choice for most people.

Watermelon flesh is yellow instead of red due to the absence of lycopene, the carotenoid pigment that gives red watermelons their characteristic color. This occurs through a simple genetic mechanism where the plant is homozygous recessive for the gene controlling lycopene production, meaning it inherited the non-producing variant from both parent plants. Without lycopene, the natural yellow pigments from beta-carotene and other carotenoids become visible, creating the golden yellow color. This is a naturally occurring genetic variation, not a defect or deficiency. Yellow watermelons actually contain higher concentrations of beta-carotene than red varieties, providing enhanced vitamin A content. The same genetic principle applies to other yellow-fleshed fruits and vegetables. Plant breeders have preserved and refined these naturally yellow varieties through traditional selective breeding over many generations, maintaining the trait while improving other characteristics like disease resistance, size uniformity, and sugar content. Our about page provides more information on yellow watermelon cultivation and breeding history.

Proper storage of cut yellow watermelon preserves freshness and prevents bacterial growth. Immediately after cutting, wrap the exposed flesh tightly with plastic wrap or place pieces in airtight containers to prevent moisture loss and absorption of refrigerator odors. Refrigerate at temperatures between 36°F and 40°F, where cut yellow watermelon stays fresh for 3 to 5 days. For best quality, consume within 3 days as texture and flavor gradually decline. Remove seeds before storage if desired, as they can contribute to faster deterioration. Never leave cut watermelon at room temperature for more than 2 hours, or 1 hour if ambient temperature exceeds 90°F, as bacteria multiply rapidly on cut fruit. For longer storage, cut yellow watermelon can be frozen in airtight containers or freezer bags for up to 10 to 12 months, though texture becomes softer upon thawing, making frozen watermelon best for smoothies or blended drinks rather than fresh eating. Whole uncut yellow watermelons can be stored at room temperature for 7 to 10 days or refrigerated for 2 to 3 weeks.