Fruit

Halved Fruit

Watermelon fruit is the market form you buy whole—crisp high-water flesh and black or seedless centres. Inspect for bruises and mould; ripeness drives whether it is best raw or cooked. Wash just before use, trim stems or blossom ends, then slice, dice, or cook. Eat peak fruit out of hand; use firmer pieces for tarts, sautés, and preserves.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshGrilled Cut SideRawScoopedSeasoned

Traits

HalvedHalved FruitPortionPrep ReadyPrimary YieldReady PrepVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 53.6

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.09 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.72 mg
Salt 0.01 g
Total Carbohydrate 12.7 g
Dietary Fibre 2 g
Total Sugars 9.48 g
Complex / starch 0.97 g
Protein 0.81 g
Water 88.5 g

Detailed nutrients

Energy 53.6 kcal
Water 88.5 g
Carbohydrates 12.7 g
- Sugars 9.48 g
- Starch 0.97 g
- Fibre 2 g
Protein 0.81 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 14 µg
- Vitamin C 2 mg
- Vitamin E 0.27 mg
- Vitamin K 4.5 µg
Minerals 402 mg
- Major Minerals 401 mg
  - Calcium 58 mg
  - Sodium 4.72 mg
  - Potassium 338 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 14 · vitamin-e: 0.27 · vitamin-k: 4.5 ·

Minerals

Sodium: 4.72 · Potassium: 338 · Calcium: 58 · Iron: 1.5 ·

Halved Fruit of Watermelon: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold watermelon as separate halved fruit forms so cooks could match prep to the dish.

1950

Retail packing made halved fruit of watermelon a familiar labelled product.

2000

Food service portioned halved fruit of watermelon for consistent yield.