Watermelon is predominately used in raw preparations, but they may also be grilled or seared in a hot pan to caramelize their natural sugars. Watermelon is ideal for juicing and making purees for beverages, sorbets, soups, and sauces. The flesh is ideal for making preserves or jam, and the rind can also be pickled. Appropriate for both sweet and savoury dishes, they work well in green or fruit salads and pair well with poultry and seafood. Complimentary flavours include basil, mint, salty cheeses, arugula, balsamic vinegar, dried coconut, toasted pecans and citrus fruits.
To store, Watermelons are best kept refrigerated.