Yellow watermelon grown in Jalisco, selected for its bright yellow flesh, firm texture and high juiciness. Refreshing fruit with a sweet, mild flavor profile, valued for its unusual appearance and strong presentation in fresh produce markets.
Organoleptic Properties
Green rind with light or dark striping, depending on the variety. Bright yellow flesh. Firm, crisp and highly juicy texture. Fresh fruity aroma. Sweet, refreshing flavor with low acidity and subtle honey-like notes.
Suggested Uses
Ideal for fresh consumption, fruit beverages, juices, smoothies, salads, cocktails, desserts, catering, culinary decoration and foodservice applications.
Format
Bulk (BLK) per kilogram. Fruit selected for uniformity, firmness, internal color and strong commercial presentation.
Storage and Handling
Store between 10 and 15 °C in cool, ventilated areas. Once cut, refrigerate between 2 and 4 °C and consume within a few days.
Freshness Criteria
Firm fruits with intact rind, uniform external color and bright yellow flesh, free from cracks, bruising, watery areas or signs of overripeness.
Origin
Jalisco, Mexico.
Yellow watermelon belongs to naturally selected varieties of Citrullus lanatus that develop yellow rather than red flesh. Its color results from lower lycopene accumulation—the pigment responsible for red coloration in conventional watermelon—and a greater presence of yellow carotenoids such as beta-carotene and xanthophylls. This is a natural genetic characteristic that does not change the fruit’s sweetness, juiciness or intended use.
