To better understand cutting and yield of watermelon, the National Watermelon Promotion Board conducted a Cutting and Yield Study during the summer of 2015. The Board worked with the Food Innovation Center, a part of Oregon State University, to conduct the research. Multiple cutting methods were evaluated in the lab based on time to cut and yield. Once the best method was defined, there were 50 watermelons from three key sizes analyzed: 36, 45, and 60.
Always wash your watermelon before cutting.
Although operator research revealed that watermelon is viewed as easy to prep, there was an information gap on how to plan for different size watermelon throughout the year. Take the guesswork out of switching between six (6) key seedless watermelon sizes by referring to the Working With Watermelon guide. The guide includes the yield for cubes, wedges, puree and juice, as well as yield information for the rind.
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