Watermelon
Citrullus lanatus · watermelon · pastèque
Watermelon: what every chef needs to know
Watermelon belongs to the cucumber family and is composed of 92% water. It is a rich source of L-citrulline, an amino acid converted in the body to arginine, supporting circulation. A key HACCP risk relates to the rind: Salmonella can survive on the exterior and be transferred to the flesh via the knife during cutting. The CDC and FDA advise thorough washing of the rind (as with melon) before cutting. Watermelon contains lycopene (red pigment), the same antioxidant found in tomatoes. Seedless cultivars are popular in food service — less waste and simpler to process.
Watermelon: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Watermelon: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Watermelon: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Purée watermelon + sugar + lemon juice, pour into a container, and scrape with a fork every hour; loose ice crystals are the hallmark of authentic granita.
Blend watermelon + cucumber + lime + mint; strain for a smooth texture; serve ice-cold as a summer amuse-bouche or starter.
Cut into 2–3 cm thick slices, grill on a hot griddle pan; caramelisation of sugars gives a smoky sweetness; serve with feta and mint.
Peel off the green and red parts and use only the white rind; pickle with vinegar + sugar + salt + ginger for a classic American Southern side dish.
Watermelon: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Watermelon: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Import product available May to September. Best quality: July to August. Out of season, available as imports from Brazil or other warm-climate countries, but with diminished flavour intensity.
Watermelon: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Watermelon
Should I wash the rind of a watermelon?
Yes, always: CDC and FDA protocol for melons and watermelon requires thorough washing of the rind with a brush under cold running water before cutting. Salmonella survives on the rind and can be transferred to the flesh via the knife.
How do I store cut watermelon?
Covered at 0–4°C for a maximum of 3 days. The flesh quickly absorbs strong flavours from the refrigerator (onion, fish). Always store in a well-sealed container or with cling film pressed directly onto the cut surface. Do not freeze for fresh service — the texture becomes mushy.
Can I freeze watermelon?
Yes, but the texture changes completely due to ice crystals: thawed watermelon is mushy and not suitable for fresh service. Freezing is ideal for granita, smoothies and sorbets. Purée before freezing for best results.
At what temperature should you store Watermelon?
Store Watermelon at room temperature (whole); 0-4°C (cut), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Watermelon professionally?
The primary professional technique for Watermelon is Granita at -18°C (diepvries) for 3 hours vriezen. Always verify core temperature with a calibrated probe thermometer.
Does Watermelon contain allergens?
Watermelon is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
