Make Every Day a Picnic with WATERMELON!

Watermelon Education

The History of Watermelon

Scientists believe the watermelon originated in tropical Africa, although it was found cultivated in Italy, India and southern Asia. Europeans introduced the watermelon to America and is currently grown throughout the United States and Central America.

Watermelon is in the same family as pumpkin, cucumber, squash, and specialty melons. They are available both seeded and seedless, and come in a variety of sizes, shapes, and colors.

Watermelon is over 90% water, and the pulp is naturally sweet with many health and nutritional benefits. It is an excellent source of lycopene, as well as vitamin A, B6, C, potassium and citrulline.

Watermelon Fun Facts!

In the Family

Watermelons are cousins of cucumbers, pumpkins, & squash.

It's in the name!

Truly living up to their names, Watermelons are 92% water!

Fruit or Veggie?

The watermelon is actually considered a fruit & vegetable! 

Food Safety

Protecting the health of consumers is Job #1. Mar-Del Watermelon Association recognizes that food safety is of paramount importance, not just for our members but for the entire food industry. Our unwavering commitment is to provide the most current and comprehensive information and resources to ensure the highest food safety standards are met.

Food Safety Guidance Document

We offer a detailed food safety guidance document that translates the FDA’s Food Safety Modernization Act (FSMA) into watermelon-specific guidelines. This essential resource can be accessed here.

Supporting Produce Safety Research

We proudly support the Center for Produce Safety and their ongoing research efforts, which are critical in advancing food safety measures across the industry. Learn more about the Center for Produce Safety here.

Mar-Del Watermelon Field Trip

Want to see a Mar-Del watermelon’s life cycle from seed to store? Follow along with our virtual, interactive watermelon field trip!

Watermelon Recipies

 

Arugula, Watermelon & Feta Salad

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup minced shallots (1 large)
  • 1 tablespoon honey
  • 1/2 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups baby arugula, washed and spun dry
  • 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
  • 12 ounces good feta cheese, 1/2-inch diced
  • 1 cup (4 ounces) whole fresh mint leaves, julienned
    1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
    2. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

    Watermelon and Pineapple Salsa

    • 2 cups chopped seedless watermelon
    • 1 (8 ounce) can crushed pineapple, drained
    • 1/4 cup chopped onion
    • 1/4 cup chopped fresh cilantro
    • 3 tablespoons orange juice
    • 1/8 teaspoon hot pepper sauce

    Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Refrigerate 1 hour before serving.

      Watermelon Caprese Appetizer

      • 3 sprigs fresh basil, stems removed
      • 1 small watermelon, fruit removed with a melon baller
      • 1 (8 ounce) package fresh mozzarella cheese, cut into small pieces
      • 2 tablespoons olive oil
      • 2 tablespoons balsamic vinegar
      • salt and ground black pepper to taste
      1. Trim basil leaves into small circles about 1 inch in diameter.
      2. Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
      3. Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.