Yellow watermelons belong to the Citrullus lanatus family. They are close relatives of the classic red watermelon, but they don't contain the natural red pigment and antioxidant lycopene. Like red watermelons, yellow 90 per cent have water, lots of vitamins A and C, and potassium. Although they do not contain lycopene, there is beta carotene. Usually yellow watermelons are eaten fresh but can also be grilled or caramelised due to the concentration of natural sugars. Add the yellow watermelon juice to the cocktails, syrups and frozen desserts. Diced yellow watermelon is a great ingredient in lettuce, along with feta or goat cheese, fresh herbs, citrus, olive oil, tomatoes, cucumbers, garlic and onion. The flesh can also be added to sweet cold soups. They can be stored in the fridge for up to two weeks. The first Polish hybrid watermelon variety, which (description exceeds maximum possible length)