THINKING OUTSIDE THE RIND
A Foodservice
Guide to Everything
Watermelon
Watermelon
SnoCones
NATIONAL WATERMELON PROMOTION BOARD
Refreshing, hydrating and sweet…
THREE WORDS TO DESCRIBE THE ENJOYMENT OF EATING A CLASSIC WEDGE OF
FRESH WATERMELON. NO LONGER LIMITED TO SUMMER PICNICS OR BARBECUES,
WATERMELON CAN BE ENJOYED ALL YEAR ROUND AND INCORPORATED INTO
VARIOUS MENU PARTS AND BAR SELECTIONS.
As defined by Webster’s Dictionary, watermelon is
considered a fruit, technically a ripened ovary of a seed
plant and its contents (much like the pepper, pumpkin
or tomato). However as a member of the cucurbitaceae
plant family of gourds, watermelon is also related
to the cucumber and squash, planted from seeds or
seedlings, harvested, and then cleared from a field
like a vegetable. Since watermelon is grown as a
vegetable crop using vegetable production systems
it can also be considered a vegetable.
North Americans primarily treat watermelon as a fruit,
eaten out of hand or in salads and sweet desserts. Yet,
in countries such as China, watermelons are stir-fried
and stewed and in Russia, pickled watermelon rind is
widely enjoyed.
Think outside the rind because watermelon’s limitations are
endless. From breakfast smoothies to a shrimp sauté, or
a dynamic carving presentation to a blended cocktail, this
“fregetable’s” versatility is only bound by your imagination.
CONTENTS:
Why Watermelon? Versatility, Variety,
Value and Good For You
Watermelon Varieties and Safe Handling Practices
Selection, Storage and Safe Handling
Removing Seeds is a Breeze
Get the Most Out of Watermelon
Nutritional Benefits
Creative Carving Tips and Ideas
Recipe Ideas
Bar & Beverage Ideas
About the National Watermelon Promotion Board
Watermelon
Oat Crumble
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12
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Why
Watermelon?
National Watermelon Promotion Board
1
Versatility, variety,
value and good
for you
VERSATILITY: Watermelon shouldn’t be restricted to
fruit platters and buffet tables. Its versatility is astounding
and can be incorporated into various menus.
size from 1-7 lb mini-watermelons perfect for
individuals to large 20-45 lb watermelons ideal
for larger groups.
• Its sweetness is an ideal pairing for spicy dishes.
• Flavors that pair well with watermelon include
fresh herbs like mint, salty foods (e.g. prosciutto,
pancetta) and sweets like dark chocolate.
• Its crunchy, sweet texture can be incorporated
into salads, salsas or desserts.
• Watermelon is ideal for chutneys, glazes, jellies,
jams and reductions.
• Easy to purée, watermelon can be incorporated into
a variety of sweet and savory sauces, beverages or
frozen desserts like a granita or sorbet.
• The bright red color of watermelon can add
a boost to any dish, garnish or presentation.
• Watermelon is enjoyed by guests of all ages –
adults and kids alike enjoy the sweet flavor
and fun presentations.
VALUE: 70% of a watermelon is edible and 30%
is comprised of the rind. For an average 20 lb
watermelon priced at approximately $6.00, 14 lbs
is usable watermelon and would equal approximately
28 cups at $0.21/cup. If you were to cut the whole
20 lb watermelon into 2 lb slices, it is approximately
$0.60 per slice.
VARIETY: Watermelon is available all year round
in mini, seeded and seedless, yellow and orange flesh
varieties. They also come in various sizes, as well as,
two colors; red and yellow. Watermelons range in
The rind can also be carved into a vessel or incorporated
into a presentation. In some countries, pickled watermelon
rind is a delicacy and can make an appealing condiment
for a cheese plate.
GOOD FOR YOU: Watermelon is the ultimate
hydrator and is low in fat and cholesterol free. It
has a vast nutritional profile including high levels
of the antioxidant lycopene, an excellent source
of the important amino acid, citrulline and is a
good source of vitamins, C, B1, B6 and a source
of vitamin A.
Minced Grilled
Chicken Salad Cups
with Watermelon
Watermelon varieties and
safe handling practices
TOP QUALITY WATERMELON
IS AVAILABLE ALL 12 MONTHS
OF THE YEAR AND IS ESPECIALLY
Selection, storage
and safe handling
PLENTIFUL FROM APRIL
Seedless
Triploid Hybrid (round to oblong, 10-20 lbs, seedless)
Ice Box
Ice Box (round, 5-15 lbs, dark seeds)
Yellow Flesh
Seeded (round, 10-30 lbs, black seeds)
Seedless (round, 10-30 lbs)
Mini-Watermelon
Red Flesh (round, 1-7 lbs, most seedless)
Yellow Flesh (round, 1-7 lbs, most seedless)
STEP 1
Picnic
Jubilee (oblong, 20-45 lbs, large sized brown seeds)
Crimson Sweet (round to oblong, 16-35 lbs, medium
sized brown seeds)
Allsweet (oblong, 18-30 lbs, small brown or black seeds)
Look the watermelon over: You are looking for
a firm, symmetrical watermelon that is free from
bruises, cuts or dents.
STEP 2
About 200 to 300 varieties are grown in the U.S.
and Mexico, although there are about 50 varieties
that are very popular. Below are the five most
common varieties:
SELECTION IS EASY AS 1-2-3:
Lift it up: The watermelon should be heavy for its
size. Watermelon is 92% water, therefore most of
the weight is made up of water.
STEP 3
THROUGH OCTOBER.
Turn it over: The underside of the watermelon
should have a creamy yellow spot from where it
sat on the ground and ripened in the sun.
STORAGE:
Compared to most fruits, watermelons need a more
“tropical” climate – a thermometer reading of 55° F
is ideal. However, whole melons will keep for seven to
10 days at room temperature. Store them too long
and they’ll lose flavor and texture. After cutting, wrap
watermelon and store in a refrigerator (40° F) for three
to four days. Peeled and/or fresh cut fruit should be
refrigerated, if not consumed within two hours and
leftover fresh cut fruit should be discarded if left at
room temperature for more than two hours.
Lower Temperatures Cause Chill Injury
After two days at 32° F, watermelons develop an
off-flavor, become pitted and lose color. Freezing
causes the rind to break down and produces a
mealy, mushy texture.
SAFE HANDLING OF WATERMELON
According to the FDA, you should wash all fruits and
vegetables, including all melons with rinds, in clean,
running water before eating them. Don’t forget to dry too!
Watermelon
Lemongrass Rice
2. Wash your hands thoroughly with soap and water
before cutting watermelons.
3. Before cutting, wash the outer surface with cool tap
water and dry to remove surface dirt.
4. Wash all food-contact areas and equipment, such as
cutting boards, counter tops, peelers and knives with
hot water and soap to avoid cross contamination.
5. Maintain the temperature of watermelons. If you
purchased it at room temperature, you can keep
it at room temperature. If you refrigerate it after
purchasing, be sure to keep the watermelon cool.
Get the
most out of
watermelon
HERE ARE SOME GUIDELINES AS TO
WHAT THE AVERAGE WATERMELON
WILL YIELD:
6. Always refrigerate watermelon once you have cut into
it. Either place in a covered container, or cover the cut
surface of a melon with plastic wrap to prevent the flesh
from becoming mushy. Always refrigerate immediately.
For more information on safe food handling, visit the
Partnership for Food Safety Education web site at
www.fightbac.org.
Removing seeds
is a breeze:
Although a majority of watermelons
available are seedless, these instructions
will help you remove seeds quickly and easily:
1. Wash and quarter a whole watermelon.
2. Cut each quarter into three or four wedges.
3. Cut lengthwise along the seed line with a paring knife,
and lift off piece.
4. Using a fork, scrape seeds both from the removed
piece and the remaining flesh on the rind.
5. Cut into desired size.
Wedges: The average 20 lb watermelon yields about
90, 6-ounce wedges, each 3/4” thick.
Cups: There are approximately 1-1/2 to 2 cup
servings per 1 lb.
Yield by Percentage of Weight: 100% whole
watermelon = 70% edible watermelon + 30% rind.
For example, the average 20 lb watermelon yields
approximately 14 lbs of edible fruit, leaving 6 lbs
of rind.
Cost per Serving: The approximate cost of a 20 lb
watermelon is $6.00 or $0.30/lb with rind.
If you cut the entire 20 lb watermelon into chunks,
there would be 14 lbs of usable watermelon, which
equals approximately 28 cups at $0.21/cup.
If you cut the whole 20 lb watermelon into 2 lb slices,
it is approximately $0.60 per slice.
National Watermelon Promotion Board
1. Select the best melon possible to last the longest in
your kitchen. The outside of the melon should be firm
and free of any major cracks or dents. But once you’ve
brought your watermelon home, the general rule of
thumb is, “when in doubt, throw it out.”
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Nutriti
Chicken Stir Fry with
Watermelon Cubes
benefits:
• Watermelon is an excellent source of an important
amino acid, citrulline.
> The human body uses citrulline to make
another important amino acid – arginine –
which plays a key role in cell division, wound
healing and the removal of ammonia.
Watermelon’s citrulline stores are not only
abundant but they are also readily usable by
the body; watermelon is one of the few foods
that contain high levels of it.
• Watermelon contains high levels of the antioxidant
lycopene – a 2 cup serving of watermelon
contains 18.16 mg.
• Watermelon has 92% water content and
is an excellent hydrator. Water plays
a vital role in regulating body
temperature, transporting
nutrients and oxygen to
cells, removing waste,
cushioning joints and
protecting organs
and tissues.
5
National Watermelon Promotion Board
onal
NOT ONLY IS WATERMELON AN
EXCELLENT HYDRATOR, IT OFFERS
NUMEROUS HEALTH BENEFITS. LOW IN
FAT AND CHOLESTEROL-FREE, CONSIDER
INCORPORATING WATERMELON INTO
HEALTHY BREAKFAST DISHES AND DRINKS
OR SAVORY DISHES FOR CALORIE
CONSCIOUS DINERS.
• Per 1 cup serving, watermelon is a good source
of vitamin C, thiamine (vitamin B1), vitamin B6
and a source of vitamin A.
Watermelon Nutrition Facts
Serving size: 2 cups watermelon, diced (280 g)
Amount Per Serving
Calories
80
Total Fat
Saturated Fat
Cholesterol
Sodium
Potassium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Calcium
0g
0g
0 mg
0 mg
270 mg
21 g
1g
20 g
1g
30%
2%
Calories from Fat
0
% Daily Value*
0%
0%
0%
0%
8%
7%
4%
Vitamin C
Iron
25%
4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values
may be higher or lower depending on your calorie needs:
Total Fat
Sat. Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Calories:
2,000
2,500
Less than
Less than
Less than
Less than
65 g
20 g
300 mg
2,400 mg
300 g
25 g
80 g
25 g
300 mg
2,400 mg
275 g
30 g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Source: Food and Drug Administration Department of Health and Human Services.
National Watermelon Promotion Board
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C reative carving
tips and ideas
THESE TIPS MAKE CARVING IMPRESSIVE CENTERPIECES
AND SERVING VESSELS EASIER AND SAFER
• Have the watermelon at room temperature when
you carve. The cuts will be easier to make when the
watermelon is not cold. You can chill the watermelon
after cutting and before serving.
• Cut a small, thin, flat piece from the bottom of the
watermelon before carving. This will create a base,
making the watermelon more stable when carving.
• Draw the design on the watermelon rind with a
fine/medium point waterproof marker or a sharp
pencil before you cut.
• After you have drawn the design on the rind, insert
toothpicks in key places to use as guides for your cuts.
• For more detailed designs, draw a template first
on a sheet of white paper with a marker or pencil.
When finished, transfer the image to the watermelon
surface by taping the paper to the melon and tracing
along the design’s lines with a pencil, making the
design right on the watermelon surface.
• When attaching cut pieces on the watermelon to
make your design, use round toothpicks or skewers.
Flat toothpicks will often break due to the weight
of the piece or the thickness of the rind.
For a wide selection of carving ideas and instructions,
visit www.watermelon.org.
For a wide selection
of carving ideas and
instructions, visit
www.watermelon.org.
Recipe Ideas:
National Watermelon Promotion Board
8
Watermelon Canapés
50
1 quart
3 lbs
seedless watermelon rectangles
(1-1/4-inch wide x 3-inch long x 3/4-inch thick)
black olive tapenade
crumbled, herb goat cheese
Place the watermelon rectangles close together in a tight row on a work surface or a piece of waxed paper.
Spread the tops of the watermelon slices evenly with the tapenade. Sprinkle the goat cheese over the tapenade.
Arrange individual canapés on a serving tray.
Yield: 50 servings
Watermelon Shrimp Satay
9
4 quarts
3 quarts
1 cup
1 cup
1 cup
1 tbsp
National Watermelon Promotion Board
seasoned rice vinegar
chunky peanut butter
minced fresh garlic
minced fresh ginger
soy sauce
hot pepper sauce or to taste
Slowly combine the seasoned rice vinegar into the peanut butter until blended. Stir in garlic, ginger and
soy sauce until well combined. Add hot pepper sauce to taste. Reserve 4 cups of dressing for later use.
20 lbs
400
jumbo shrimp, cleaned, poached and chilled
2-inch cubes, seedless watermelon
Fresh basil leaves or baby romaine leaves for garnish
Pour remaining dressing over shrimp and toss to coat well. Chill for 1 hour.
To serve, alternate marinated shrimp and watermelon cubes on 100 skewers and baste with reserved dressing.
Serve over bed of fresh basil or romaine leaves.
Yield: 100 servings
National Watermelon Promotion Board
10
Toasted Jalapeño Tomatillo
and Watermelon Salsa
1/2 cup
4 lbs
canola or vegetable oil
white or sweet onion, minced
In large heavy sauté pan, heat the oil over medium high heat. Add onions and sauté for a few minutes.
10 lbs
1 cup
1 lb
1 cup
2/3 cup
1 quart
medium tomatillos (peel off parchment-like coating and rinse), quartered
minced fresh garlic
jalapeño peppers, seeded and chopped or to taste
ground cumin
mild chili powder
tomato sauce or purée
Add tomatillos, garlic and jalapeños. Continue to sauté until the onions and garlic begin to brown.
Reduce heat to low and add cumin and chili powder. Stir in tomato sauce and bring to a simmer. Remove
from heat and let cool.
5 lbs
seedless watermelon chunks
Kosher salt, to taste
Place cooled mixture in a blender or food processor with the watermelon and pulse until desired texture.
Garnish with a pinch of salt.
Serve salsa with tortilla chips.
Yield: 50, 1/2-cup servings
Grilled Spicy Watermelon
Transform watermelon from sweet to savory with this mouth watering Thai-inspired sauce. Watermelon wedges are
grilled until caramelized, drizzled with garlic chili sauce and garnished with cilantro. Serve as a side dish along with
ribs, chicken or shrimp.
1/4 cup
3/4 cup
3/4 cup
2 tbsp
1 tsp
3
1 tbsp
lime zest
lime juice
honey, divided
garlic chili sauce
salt
medium sized watermelons
fresh chopped cilantro
Preheat grill to high.
In bowl, whisk together lime zest, juice, 1/2 cup of the honey, garlic chili sauce and salt.
Cut watermelons into 1-inch thick wedges. Lightly drizzle each side with remaining honey and place on grill in
batches. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with
lime dressing. Garnish with cilantro.
Yield: 24 to 30 servings
National Watermelon Promotion Board
12
Bar &Beverage
Ideas:
Watermelon
Mango
Margarita
4 quarts
6
1 cup
1 cup
3 cups
roughly chopped, seedless watermelon
ripe mangos, peeled, pitted and roughly chopped
Juice of 22 limes
sugar
Triple Sec
tequila
Ice (amount dependent on desired texture)
In a bar blender, combine watermelon, mango, lime juice, sugar, Triple
Sec and tequila. Purée until smooth. Add ice and continue to purée until
desired texture.
Yield: 5 pitchers, serves 20
1
1 cup
1 ounce
1 ounce
1 tbsp
1 cup
1-inch x 1-inch
cube of watermelon, frozen
ice
premium vodka
Cointreau
grenadine syrup
watermelon purée
Mini skewer of watermelon
cube, pineapple wedge and
small strawberry for garnish
Place the frozen watermelon cube in the bottom of a chilled
martini glass. In a cocktail shaker, add ice, vodka, Cointreau,
grenadine and watermelon puree and shake for 30 seconds.
Strain into the glass and garnish with the skewer.
Yield: 1 cocktail
Watermelon
Cherry
Mojito
3
fresh mint sprigs
1/4 cup
watermelon purée
1 tsp
cherry flavored syrup
or grenadine
3 tbsp
freshly squeezed lime juice
1/4 cup
light rum
2 tbsp
chilled sparkling water
or club soda
Sugar cane stirrer and lime
wedge for garnish, if desired
Place mint in a tall glass and using the back of a wooden
spoon, muddle to release oil. Add watermelon purée, cherry
syrup, lime juice and rum. Stir well. Add ice and top with
sparkling water or club soda. Garnish with a sugar cane
stirrer and lime wedge if desired and serve immediately.
Yield: 1 cocktail
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National Watermelon Promotion Board
Watermelon
Cosmopolitan
About The
National Watermelon
Promotion Board
The National Watermelon Promotion Board (NWPB) is based in
Orlando, Florida and represents 1,500 growers, shippers and importers.
Through research, communications and marketing initiatives, the NWPB
is finding new ways to enhance market opportunities for farmers
and promote the nutritional, culinary and convenience
benefits of watermelon.
For further information on watermelon
and NWPB, please visit www.watermelon.org.
Blue Cheese
Watermelon
Walnut Salad