A fruit that is mostly water, and all about timing
Watermelon is mostly water, which is exactly why it is so refreshing on a hot day. It is also a fruit that does not forgive a wrong harvest: once it is cut from the vine it will not ripen any further, so the whole quality of the fruit depends on the moment it was picked.
How growers know a watermelon is ready
There is no single sign, so experienced pickers look at several things together: the pale patch on the underside where the fruit rested on the ground, the dried tendril close to the stem, and the hollow sound when the fruit is tapped. Some buyers also ask for a minimum sugar level, which we can discuss.
The types
- Seeded watermelon, the large traditional fruit, often striped or dark green.
- Seedless watermelon, very popular in supermarkets because it is easy to eat.
- Mini watermelon, a small fruit for one or two people, handy for retail.
- Yellow-fleshed types, a specialty for buyers who want something different.
Ask us which of these are available in the period you are interested in.
When the season runs
Watermelon is a warm-season crop. Early fruit comes from the warmest areas in spring, and the main season runs through the summer, generally between March and August.
Packing and transport
A watermelon is heavy and bulky, so loading matters as much as temperature. Fruit needs to be well supported on the pallet, with nothing pressing on it, to avoid cracks and bruises. As for temperature, around 10 to 15 degrees is a good range, because watermelon can be damaged by storage that is too cold.
Formats range from loose fruit on pallets and bulk bins to cartons for mini watermelons, and individual labelling for retail can be discussed.
Read our buyer's guide to watermelon, see our products, or write to us for availability.
