Crop of the Week: Mini watermelons - Yuma Daily Sun

• Mini watermelons are growing in popularity. More than 250 acres are in production in the Yuma area, mainly in Winterhaven. Mini watermelons were first grown in the Yuma area about 10 years ago.

• Seedless mini, or “personal,” watermelons are becoming more common in local markets. They weigh between 3 and 7 pounds each and are perfect for serving one or two people. Besides being smaller than traditional watermelons, they have a thinner rind, which means more edible flesh per pound. They also have a uniform flavor throughout the fruit. As the popularity of these mini melons increases, seed companies are developing varieties with improved characteristics.

• In developing the mini 6-inch watermelon, plant breeders crossed wild dwarf varieties of melon found in undisclosed locations outside the U.S. with established commercial strains. They then bred the resulting mini melons to have thin skins and a very flavorful and sweet flesh.

• The mini wat ermelons are made seedless by generating two “master” hybrid lines: one with the usual two sets of chromosomes and one with four sets. When the two are crossed with one another, they produce seedless fruit with three sets of chromosomes.

• In 2007, mini watermelons captured about 8 percent of the U.S. market, and are the fastest-growing segment of the watermelon market. Many believe that the demand for mini watermelons will rise, most notably in Europe.

• So why the attraction to the minis? Folks who can't finish the huge ones welcome the smaller size. And the minis (also called personal watermelons) leave more room in the refrigerator.

• Consumers have the choice of many colors, flavors and textures to consider. Mini watermelons are striped as well as solid-colored, with dark-green skins. Mini melons come in red, orange, yellow and yellow-orange flesh colors.

• Overripe melons sound “too deep and hollow,” unripe melons have a “tinny , high sound.” The melons that are just right are somewhere in between.

• Most parts of a melon are edible â€" the flesh, rind and seeds. The rind makes an excellent pickle. Soak trimmed strips of rind overnight in salted water. Drain, then simmer in fresh water until tender. Drain and combine with an equal weight of sugar, half as much water and spices. Simmer for 10 minutes until translucent. Bottle with liquid.

• Melons are high in vitamin C, fiber and potassium. The more colorful the melon's flesh, the higher its antioxidant content. Red and orange fleshed types contain carotenoids, a known cancer fighter.

Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.