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Watermelon Yellow, baby long is oblong to oval fruits, thick, smooth, and hard dark green skin. Underneath the surface, the rind fades from green into white and is crisp, vegetal, and mild. The flesh ranges in color from pale yellow to gold and is succulent, aqueous, and dense, sometimes containing large and edible, brown-black seeds. Yellow watermelons have a delicate and mellow, sweet flavor with subtle notes of honey and apricot.
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, blended into smoothies, and mixed into cocktails. The fruits can be used interchangeably in recipes calling for red-fleshed watermelon, including recipes for salsa, simple syrups, cakes, and other desserts. Beyond fresh applications, yellow watermelon can be grilled or seared in a hot pan to caramelize the surface. Yellow watermelon pairs well with herbs such as basil, cilantro, and parsley, peanuts, fruits such as coconut, citrus, and berries, cheeses such as feta, goat, and mozzarella, tomatoes, cucumber, and ginger.
Whole Yellow watermelons can be stored in the refrigerator when ripe for two weeks.
