Buy Local Mar-Del Watermelon!

Fun Facts About Watermelon

Did You Know...


Watermelons are cousins of cucumbers, pumpkins, & squash.

Truly live up to their name


Watermelons are 92% water!

Fruit or Veggie?


The watermelon is actually considered a fruit & vegetable! 

How to pick a good watermelon :


It's easy as 1, 2, 3 ...

1. Look the watermelon over.

You are looking for a firm, symmetrical watermelon that is free from bruises, cuts, or dents. 

Lift it up.

The watermelon should be heavy for its size. Watermelon is 92% water, most of the weight is water. 

Turn it over.

The understand of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. 

The Story on 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.


Food Safety


A new day has dawned, and with it – food safety has become a daily occurrence in our businesses. Protecting the health of consumers is Job #1. And while you conduct those necessary steps in your business to protect public health, the Association is doing its part to provide details, guidance, education and support every step of the way.

The Food Safety Modernization Act and its final rules have loudly pronounced the new laws. Now it is time for us to analyze, educate, and share the those details to our members to help them to understand the expectations, and to comply.

Within this page of your website, the National Watermelon Association provides to our members the details, guidance and recommendations related to the sphere of food safety: Recall Readiness; Crisis management; Our Watermelon Food Safety Guidance (in two languages); Standards and Guidelines; Traceability Study; and much more. In addition, details of the seven FSMA final rules, implementation dates, and more will be added for your review and use.

Become a Member and come back to this page frequently, utilizing the valuable information that is provided for your benefit.

Become a member today and see how you and the Mar-Del Watermelon Association can make a positive difference in Food Safety.

Watermelon Recipes

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.