A fresh guide to Australian watermelon
Watermelons have smooth green skin and pink, juicy flesh. Some have dark-brown seeds, however there is also a seedless variety with small pale pips. Watermelons are part of the Cucurbitaceae family, along with honeydew, rockmelon, zucchini and cucumber.
To see when this variety is in peak season and Aussie sourced, please view our Fruit and Veg seasonal calendar.
How to pick
For whole watermelons, choose those that are darker in colour as these will be sweeter. They should also make a hollow sound when tapped. For pre-cut wedges, check the white rind – the thinner the rind the sweeter the flesh.
How to store
Keep whole watermelons in a cool area, such as a cupboard or pantry. Store cut watermelon in the crisper drawer of the fridge. Chopped pieces can be chilled in an airtight container for 1-2 days.
How to use
Enjoy sliced watermelon as a refreshing treat. Add chopped watermelon to a fruit salad or blend in a juice with chopped mint and lime. It’s also delicious tossed with rocket in a salad with feta or goat’s cheese.
Know your watermelon
In season: All year
This vibrant, juicy fruit works well in sweet and savoury dishes.
Fun facts
- Did you know the rind of watermelons is also edible?
- Melons grow along the ground on vines that can reach up to three metres in length.
- Watermelons are roughly 92 percent water.
- Watermelon contains vitamin C, which helps support healthy immune function.
*When eaten as part of a healthy and balanced diet.
Food saver tips
- Remove seeds and rind and purée leftover watermelon to freeze in an airtight container. Use in smoothies, juices, slushies or granitas.
- Slice and discard the outer green skin, chop the white rind into smaller pieces and pickle it for a delicious condiment.
