Citrullus vulgaris




January, February, March, April, May, June, July, August, September, October, November, December


Sweet, juicy and aromatic the watermelon, with its classic green and white skin and red refreshing flesh is one of the most popular fruits for young and old. A great hydrator and energy source, the watermelon with its bright red colour looks great in fruit sticks and works well with feta cheese, mint and basil – perfect for outdoor entertaining. Watermelon is sold in both seeded and seedless varieties.

Sweet, juicy, aromatic and refreshing the watermelon melts in the mouth.

The watermelon is available throughout the year but is in abundant supply from December through to April and from June to September.

Many grocers display and sell cut watermelon as well as intact whole watermelons. They are most often distinguished in store as seedless or seeded. Traditionally, the seeded varieties have had better flavour than seedless varieties, but this has changed in recent seasons.
As a rule of thumb, when choosing cut water melon look for a bright red colour all the way to the skin and no softening or discoloration of tissue around seeds or where seeds would have been in seedless types.
When selecting a whole watermelon look and ensure that part of the skin is distinctly white or yellow. (This indicates that the watermelon was sitting on the ground and was picked when ripe.)

Tap or knock the melon with your knuckle and listen for a hollow sound.
Soft fruit, or fruit with a pinched stem end should be avoided.
When home store in refrigerator until ready to use. Watermelons will keep 3 to 4 days or longer when refrigerated.
Cut surfaces of the fruit are best covered with cling wrap to prevent them drying out or deteriorating.

Watermelons grow and mature in contact with soil therefore small amounts of soil can remain on the outside of the skin where it touches the ground. If soil is present, brush off before washing the rind under clean running water.

To remove seeds cut into 2cm thick slices and remove seeds with tip of knife. From here you can slice further, cube or juice. Alternatively you can use a melon scoop to create small tiny mouth size balls.

Nutritional Chart

Nutrient Value per 100 g
Energy, including dietary fibre 127 kJ
Moisture 90.6 g
Protein 0.4 g
Nitrogen 0.07 g
Fat 0.3 g
Ash 0.3 g
Dietary fibre 0.6 g
Fructose 2.2 g
Glucose 1.3 g
Sucrose 2.8 g
Total sugars 6.4 g
Starch 0 g
Available carbohydrate, without sugar alcohols 6.4 g
Available carbohydrate, with sugar alcohols 6.4 g
Organic Acids
Malic acid 0.3 g
Citric acid 0.1 g
Arsenic (As) 0 ug
Cadmium (Cd) 0 ug
Calcium (Ca) 6 mg
Chromium (Cr) 0.1 ug
Copper (Cu) 0.035 mg
Fluoride (F) 0 ug
Iodine (I) 0.2 ug
Iron (Fe) 0.42 mg
Lead (Pb) 0 ug
Magnesium (Mg) 7 mg
Manganese (Mn) 0.036 mg
Molybdenum (Mo) 1.4 ug
Nickel (Ni) 9 ug
Phosphorus (P) 16 mg
Potassium (K) 123 mg
Selenium (Se) 0.1 ug
Sodium (Na) 2 mg
Zinc (Zn) 0.25 mg
Thiamin (B1) 0.019 mg
Riboflavin (B2) 0.013 mg
Niacin (B3) 0.19 mg
Niacin Equivalents 0.26 mg
Pantothenic acid (B5) 0.17 mg
Pyridoxine (B6) 0.04 mg
Biotin (B7) 0.9 ug
Folate, natural 0 ug
Total folates 0 ug
Dietary folate equivalents 0 ug
Alpha carotene 0 ug
Beta carotene 427 ug
Cryptoxanthin 4 ug
Beta carotene equivalents 429 ug
Retinol equivalents 72 ug
Vitamin C 8 mg

Source: NUTTAB 2010(Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).