The Watermelon Story

Journey through the watermelon story to discover the invaluable people and steps it takes to enjoy one of America’s favorite pastimes.

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The Growers

Meet the people who make watermelon possible.

“We grow watermelons; that’s just all we know. I’ve been doing it for 15 years basically, out here every day.”

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Chad Chastain

– Punta Gorda, FL –
8th Generation Farmer

“You can use the whole watermelon: the rind and flesh. There is so much you can do with a watermelon other than just cutting it up and eating it.”

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Christian Murillo

– Nogales, AZ –
Sales & 3rd Generation Farmer

“I grew up on a watermelon farm, so there’s a lot of stories out there by they all end in really hard work to produce a really great product.”

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Rachel Syngo

– Punta Gorda, FL –
Director of New Business

“I like to grow watermelons because that’s what my family’s done for three generations now. Who wouldn’t want to carry on their legacy.”

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Kyler Bishop

– Punta Gorda, FL –
Farm Production Manager

“Watermelon is such a happy fruit. When you think about watermelon it just makes you happy!”

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Jordan Carter

– Cordele, GA –
Director of Sales & Marketing

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In the Field

How are delicious watermelon grown and harvested?

aerial image of watermelon in field

Watermelon is grown in rows and in raised beds composed of well drained sandy soils.

watermelon in field with watermelon packing bus/truck in background

The crop is ready to harvest within 3 months.

watermelon farm worker in field checking watermelon

All watermelon is handpicked and cut from the vine.

watermelon farm worker cutting into watermelon in field

Pickers look for a pale or buttery yellow spot on the bottom of the watermelon, indicating ripeness.

watermelon in the field, passing watermelon to worker in bus/truck

Pitching crews follow the cutters and pitch watermelon hand-to-hand to load into trucks.

watermelon shed, assembly line with watermelon on conveyer belt

At the packing shed, watermelon is inspected for quality, washed and separated according to size.

3 things needed to grow watermelons.

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    Sun
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    Bees
  • water icon in teal set against small gray and white small checkered background
    Water
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In the Store

watermelon cuts on marble slab, wedge, cuts of rind, chunks, juice, sticks, dice and balls

Watermelon is available in a variety of cuts to fit your lifestyle: whole, mini, fresh cuts and juice.

Choosing a watermelon is as easy as 1, 2, 3:

  1. Look the watermelon over. Look for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
  2. Lift it up. At 92% water, the watermelon should be heavy for its size.
  3. Turn it over. Look for a creamy yellow spot on the underside of the watermelon (called the “ground spot”). This is where it sat on the ground and ripened in the sun.

Did you know

Watermelon is available year-round.

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In Your Kitchen

watermelon balls, chunks, sticks in jars with slate cutting board and knife on side

Once cut from the vine, a watermelon has about 3-4 weeks of shelf life.

Wash your watermelons.

According to the FDA, you should wash all fruits and vegetables (even those with rinds!) in clean, running water before eating them.

Store watermelon carvings in the refrigerator (up to 1 day).

View Carvings

Store cut watermelon in glass or plastic containers in the refrigerator (should keep for at least 3-5 days).

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On Your Table

watermelon cuts, seeds, gazpacho on wooden background

100% of the watermelon is edible.

Flesh: Dice into salsas, add onto salads or grill as kebobs.

Flesh: Dice into salsas, add onto salads or grill as kebobs.

Juice: Blend into smoothies, mix into cocktails or enjoy as pure juice.

Juice: Blend into smoothies, mix into cocktails or enjoy as pure juice.

Rind: Slice into stir fries, ferment into pickles or carve into a serving bowl.

Rind: Slice into stir fries, ferment into pickles or carve into a serving bowl.

How do you enjoy watermelon?

Explore our delicious library of watermelon recipes.

VIEW RECIPES