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​  Presentations

  • 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.


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