Popular in warm climates and hot weather, for its cool juiciness, it is often chilled and eaten out of the hand.  It is popular when  in season in fruit salads and deserts alike.  The shell is often carved and used as a centerpiece or the rind can be pickled and used as a condiment or relish.

In other parts of the world watermelon is enjoyed in different ways.  In southern Russia a bear is made from watermelon juice, or the juice may be boiled down to a heavy syrup like molasses for its sugar.  In Iraq, Egypt, and Africa, the flesh of the melon is used as a staple food and animal feed, as well as a source of water in some dry districts. In Asia the seeds are roasted salted or not and eaten out of the hand.  In some Asian countries the watermelon is preserved  by salting or brining large pieces or halves in barrels.

Storage  Watermelons are not adapted to long storage periods.  At low temperatures 32 to 50 degrees, they are subject to chilling injury.  At 32 degrees they tend to become pitted and the flavor becomes objectionable after a week.  At 50 degrees or lower  they will lose color.  At higher temperatures the melons are subject to decay.  Holding Watermelons for short periods at room temperature can improve flavor and color.

Complimenting Flavors and Condiments  Coconut Cream, Lime, Salt, Citrus Fruits, Pineapple, Ginger