It’s A Watermelon World: Creative Ways To Use The Whole Melon

It isn’t surprising that watermelon continues to grow on menus – across all segments, dayparts, and regions of the United States. Watermelon is a beloved fruit by U.S. consumers and foodservice is only starting to satisfy their watermelon wants. These creative menu ideas will help you get the most out of the whole melon.

Watermelon’s Signature Red Flesh

Consumers love watermelon on salads. Menus have seen triple-digit growth in that category over the last four years but what are the other possibilities for the red, crunchy, sweet flesh? What about grilling or searing the watermelon and using it in place of steak for a plant-forward entrée salad? Other plant-forward concepts with global flavors could be popular too, like a Watermelon Poke. The recipe can be made with all watermelon to make it vegetarian.


Watermelon’s Hydrating Juice

Watermelon juice is also growing. Being 92% water, it is easy to juice a watermelon for use in smoothies, mocktails, and cocktails. Watermelon is one of the fastest-growing fruits offered in smoothies. One in ten restaurants serving alcoholic beverages features a drink with watermelon, more than doubling in the last ten years. If the classic juice is more to your customers’ liking, watermelon juice has that great red color consumers think of with watermelon and depending on the recipe, can be served pulpy or strained.


Watermelon Rind Slaw

Watermelon’s Versatile Rind

Additionally, if you remember watermelon’s closest cousin is the cucumber, it makes it pretty easy to creatively use the rind, minimizing food waste. The rind can be used in pickles, stir-fries, slaws, and more.


About National Watermelon Promotion Board

The National Watermelon Promotion Board (NWPB), based in Winter Springs, Florida, was established in 1989 as an agricultural promotion group to promote watermelon in the United States and in various markets abroad. Funded through a self-mandated industry assessment paid by more than 1,500 watermelon producers, handlers and importers, NWPB mission is to increase consumer demand for watermelon through promotion, research and education programs. The Foodservice Program strives to place more watermelon on menus year-round, offering menu development and promotion support to operators across the country. Watermelon’s health, value and versatility lend itself to all menus. For additional information, visit