In Africa, Yellow watermelons are sometimes referred to as the “desert kings,” as the fruit readily grows in arid, hot climates, providing a valuable source of water. Yellow watermelons widely vary in size, depending on the specific variety, but are generally smaller than red-fleshed varieties. The oblong to oval fruits have a thick, smooth, and hard green rind. Known as the original watermelon Yellow watermelons are said to have originated before more popular red Watermelon. Yellow watermelons, botanically classified as Citrullus lanatus, are a naturally occurring type of watermelon belonging to the Cucurbitaceae family.
Yellow watermelons are a good source of vitamins A and C, system. The fruits also contain some minerals, including potassium.
Yellow watermelons have a subtly sweet flavor and are suitable for fresh applications. There are many different varieties, both seedless and seeded, and the flesh can be consumed straight, out-of-hand, sliced and mixed into fruit bowls, cut and tossed into salads, or chopped into salsa. Yellow watermelons can also be juiced and stirred into fruit punches, blended into smoothies, mixed into cocktails, or combined into sorbets and shaved ice.