(Citrullus lanatus)



Select larger watermelon with umblemished shining skin. Ripe fruit should have a light thudding sound when tapped or knocked. Thicker skin and porous flesh usually indicate a sweet flavor.


Keep whole ripe fruit in a cool place. It is best to refrigerate cut watermelon and cover with plastic to prevent drying (Parkinson, 1989). Watermelon juice can also be frozen for longer storage.


  • Wash or wipe the whole fruit with a damp, clean cloth before cutting.
  • Cut into serving sizes to be eaten fresh as a snack or breakfast fruit.
  • The flesh can be cut into various sizes like cubes or balls when adding to fruit salads and desserts.
  • For fruit juice, remove the seeds and blend flesh in a blender.
  • Watermelon skin can be made into preserves by cutting into cubes or strips.
  • Watermelon seeds are sometimes eaten and can be dried and eaten as a snack.
  • (Malolo et al., 2001)

Photo Source



Watermelon flesh may be white, pale pink or bright red. The white flesh variety is the least sweet. In the Pacific, watermelon grows best in the summer months (Malolo et al., 2001).

Traditional Names
  • Chamorro – chandiha; chåndia
  • Chuukese – senia
  • Hawaiian – ipu haole
  • Kosraean – sika; foto malem
  • Marshallese – watermelon
  • Palauan – sandiang
  • Samoan – malegi
  • Yapese – mayis; saniya