IQF (Chunks, Blanched, Mature, Immature, Balls, Cubes, Dices, Triangle Shaped)
Juice (SS, Low Pulp, With Pieces, Cold Pressed)
Juice Concentrate (Clear, Cloudy, Aseptic)
Puree (Acidified, Pasteurized, Seedless)
The Watermelon fruit, loosely considered a type of melon (although not in the genus Cucumis), has a smooth exterior rind (green and yellow) and a juicy, sweet, usually red or yellow, but sometimes orange, interior flesh. The flesh consists of highly developed placental tissue within the fruit.
Fresh Watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies. Watermelon is 92 percent water by weight. Watermelon rinds are also edible, and sometimes used as a vegetable. Watermelon seeds are rich in fat and protein, and are widely eaten as a snack, added to other dishes, or used as an oilseed.
A one-cup serving of Watermelon will provide around 48 Calories. Watermelon is an excellent source of vitamin C and vitamin A, with one serving containing 14.59 mg of vitamin C and 556.32 IU of vitamin A. Watermelon also provides significant amounts of vitamin B6 and vitamin B1, as well as the minerals potassium and magnesium. Pink Watermelon is also a source of the potent carotenoid antioxidant, lycopene.