Yellow watermelon, scientifically known as Citrullus lanatus, is a unique variant of the conventional red or pink watermelon we are all familiar with. As the name suggests, the most distinctive feature of this type of watermelon is its vibrant yellow flesh. This unusual color is due to the absence of a plant compound called lycopene, which gives traditional watermelon its red hue. Instead, yellow watermelons are rich in beta-carotene, the same pigment that gives carrots and mangoes their orange color.
Just like their red counterparts, yellow watermelons are also native to Africa. They thrive in hot climates and require extended periods of warm weather to grow and ripen. The exterior of a yellow watermelon is similar to a regular watermelon, characterized by a green, striped rind. However, it’s the inside that sets it apart with a juicy, crisp, and sweet flesh that is often described to have a honey-like flavor.
Nutritionally, yellow watermelons are just as beneficial as the traditional red variety. They are low in calories and packed with essential vitamins and minerals including vitamin C, vitamin A, and potassium. Furthermore, they contain ample amounts of beta-carotene, an antioxidant that has been linked to various health benefits such as improved eye health and reduced risk of certain chronic diseases.
Despite their many similarities with the red watermelon, the aspect that notably distinguishes the yellow variety is its taste. Most people describe the flavor of yellow watermelon as sweeter and honey-like compared to the red variety. Some even note subtle hints of apricot or peach.
Yellow watermelon is a unique variety of watermelon distinguished not only by its distinctive color but also by its nutritional profile and taste. It can be enjoyed in all the same ways as a traditional red watermelon – whether eaten fresh, used in salads or smoothies, or incorporated into desserts. Regardless of how it is consumed, the yellow watermelon offers a refreshing and nutritious addition to the diet.
