This variety of watermelon has a light green rind with darker green stripes, and pale orange-colored flesh. Orange watermelon has a crisp, juicy texture and mildly sweet flavor-- less sweet than red-fleshed watermelon. This orange-fleshed variety contains immature, white, edible seeds and is medium-sized, roughly eight to ten pounds when ripe. Choosing a great watermelon can be difficult. Look for those heavy for their size with a symmetrical shape.

Nutritional Value

Two cups of diced pieces of watermelon provides carbohydrates, fiber, protein, and about 80 calories. Additionally, orange-fleshed melons are high in vitamin A and beta-carotene. Ninety-two percent water, watermelon is the ideal healthy treat in hot weather replenishing lost body fluids, especially during exercise.

Serving Ideas

Orange watermelon may be substituted for red watermelon or any other sweet, breakfast melon in fresh or juicing preparations. Use the juice in cocktails, syrups and frozen desserts. Cubed watermelon flesh pairs well with arugula, feta or goat's cheeses, fresh herbs, citrus, olive oil, olives, tomatoes, cucumbers, garlic and onions. Use the flesh in cold soups, jams, green salads or fruit salads, or pickle the rind. Orange watermelon will keep up two weeks in the refrigerator.

Geography/History

Gaining popularity in the early nineteenth century, white-fleshed watermelon varieties are nearly extinct even though they are probably the original color. California and Arizona are major producers.

Seasons/Availability

Orange watermelon have sporadic availability. Typically late spring and early summer.