Nope, your eyes aren’t deceiving you; this is not Photoshop… Yellow watermelons are the au naturel, real deal! These juicy beauties look exactly the same as other watermelons on the outside, but cut them in half and ta-da! — the flesh is canary yellow, instead of pink or red. Yellow watermelons get their colour from a lack of lycopene, an antioxidant best known for making tomatoes red. They taste the same as regular watermelons but some people find their flesh to be a wee bit sweeter, giving off a honey-like flavour. There are tonnes of yellow varieties available — Yellow Flesh/Black Diamond, Desert King, Yellow Crimson, Yellow Doll, Buttercup and Tastigold, just to name a few (and we do love their darling names!) — and most can be purchased at farmers markets or grocery stores from June to August. Don’t even talk to us about the end of their season, it’s a difficult adjustment to give them up after an all-summer-long love affair.
It’s entirely possible to substitute yellow watermelon for red/pink watermelon in any recipe. Combine cubes with mint, lime juice and ice (vodka/rum optional) to make a refreshing cooler, or enjoy the same flavours in a solid form early in the morning for a burst of hydration (leave out the sugar for added health benefits). Watermelon also goes great with feta (this recipe is tot-friendly) or wows a crowd in soup form (test out Curtis’ Tomato Consommé with Cucumber and Watermelon Balls or Chilled Yellow Watermelon Soup with Summer Berries on a hot summer’s day). The latter (pictured above), which is featured in Curtis’ latest cookbook, Good Food, Good Life, is especially refreshing and elegant — Curtis first made it on an episode of Take Home Chef and doesn’t let a summer slip by without making it! The vibrant berries contrast beautifully with the pureed yellow watermelon, creating a stunning dish that’s just as beautiful to look at as it is to eat.
What are your thoughts on yellow watermelon? Share below in the comments!