Mini watermelons are about the size of a cantaloupe or smaller. They’re sweet, crisp and very juicy. Their flesh varies from deep pink to deep red.
Watermelons are renowned for their hydrating properties and the Seedless version is no exception. They are comprised of nearly 90 percent water and also contain vitamins A, C and B-complex group, iron, fiber and the amino acid Arginine which has been shown to boost metabolism. They contain rich supplies of potassium which helps prevent sore muscles and lycopene known for antioxidant benefits.
Watermelon is predominately used in raw preparations, but they may also be grilled or seared in a hot pan to caramelize their natural sugars. The Seedless watermelon is ideal for juicing and making purees for beverages, sorbets, soups, and sauces. The flesh is ideal for making preserves or jam, and the rind can also be pickled. Appropriate for both sweet and savory dishes, they work well in green or fruit salads and pair well with poultry and seafood. Complimentary flavors include basil, mint, salty cheeses, arugula, balsamic vinegar, dried coconut, toasted pecans and citrus fruits. Uncut Seedless watermelons will keep refrigerated for several weeks.”