Description
The beta-carotene, another antioxidant present in carrots and other yellow-orange fruits and vegetables, is what gives the flesh its yellow colour. A thicker, darker green rind and smaller, white seeds are additional features of yellow watermelon.
Varieties
Desert King, Yellow Crimson, Yellow Flesh Black Diamond, Buttercup Yellow Melon, and Yellow Doll are the five various types of yellow watermelons available for selection.
Uses
Yellow watermelons are suitable for both fresh and cooked recipes due to their mildly sweet, honeyed flavor. Regardless of the kind, domesticated watermelons can be eaten whole, out-of-hand, and the skin and flesh are typically cut into pieces as a cooling snack. Yellow watermelons can also be rolled up with fresh herbs and cheeses as a side dish or used as a sweetener in grain bowls. They can also be cut into little pieces and added to green salads.
Nutrition
Yellow watermelons are a good source of copper to build connective tissues, potassium to maintain fluid equilibrium in the body, and vitamin C to boost the immune system. Beta-carotene, which the body transforms into vitamin A to support healthy organ function, magnesium to regulate blood pressure, calcium to strengthen bones and teeth, and other nutrients like phosphorus and vitamin B5 are also present in the fruits.
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