SUIKA - JAPANESE WATERMELON - Citrullus lanatus
Description
スイカ SUIKA - JAPANESE WATERMELON - Citrullus lanatus
Location
Size/Weight
KG per piece (Actual Weight May Vary)
Varietals
Shiranui Suika (不知火すいか) - Known for its sweetness and crisp texture.
Hokkaido Suika (北海道スイカ) - Grown in Hokkaido, often larger and juicy.
Kawaguchi Suika (川口スイカ) - A regional variety known for its rich flavor.
Kanto Suika (関東スイカ) - Grown in the Kanto region, recognized for its high sugar content.
Kishu Suika (紀州スイカ) - Known for its unique striped appearance and sweet taste.
Miyoshi Suika (三好スイカ) - A hybrid variety with a good balance of sweetness and texture.
Okinawa Suika (沖縄スイカ) - Tropical variety with a refreshing flavor, often grown in Okinawa.
Nihonbashi Suika (日本橋スイカ) - Specialty variety known for its tender flesh and sweetness.
Densuke Suika (黒大白スイカ) - A premium variety from Hokkaido, characterized by its black skin and sweet, crunchy flesh.
Yamagata Suika (山形スイカ) - Grown in Yamagata Prefecture, known for its sweetness and size.
These varietals are cherished for their unique flavors and textures, often making them popular choices during the summer months in Japan. Let us know if you need more information on any specific varietal!
Texture/Flavor Profile
Japanese Watermelon is celebrated for its exceptionally sweet and juicy flesh, offering a crisp, refreshing texture with a delightful crunch. The bright red or pink interior is dotted with small black seeds, providing a satisfying bite. Its natural sweetness is often more intense than traditional varieties, making it a favorite for summer dishes and desserts.
Availability/Seasonality
Japanese Watermelon is primarily in season from late summer to early autumn, typically harvested between July and September. During this time, you can find the fruit at local markets and specialty stores, ensuring the best flavor and freshness. Off-season availability may vary, often resulting in higher prices.
About
Citrullus lanatus, known as Suika in Japan, is a beloved summer fruit that embodies the essence of Japanese summertime. Known for its distinctive striped green rind, this watermelon is not only a refreshing treat but also a symbol of summer festivals and family gatherings. It’s often enjoyed chilled, sliced, or in fruit salads, making it a versatile ingredient for chefs.
Preparation
To prepare Japanese Watermelon, simply slice it in half and cut into wedges or cubes for easy serving. For a creative twist, consider making watermelon salads or incorporating it into smoothies and desserts. The rind can also be pickled for a unique condiment, enhancing savory dishes with its sweet and tangy flavor.
Nutritional Value
Japanese Watermelon is low in calories and packed with vitamins A and C, along with antioxidants like lycopene. Its high water content helps with hydration, making it an ideal choice for hot summer days. Consuming this fruit may also promote heart health and aid digestion.
Selection and Storage
When selecting Suika, look for a firm, symmetrical watermelon with a uniform green rind. A ripe watermelon will feel heavy for its size and produce a hollow sound when tapped. Store it in a cool, dry place or refrigerate for up to a week to maintain freshness and flavor.
Summary
Japanese Watermelon, or Suika, is a sweet and refreshing summer delight that brings joy to any meal. Its vibrant color, delicious flavor, and nutritional benefits make it a prized ingredient for chefs, perfect for salads, desserts, or as a standalone snack.
Location
Size/Weight
KG per piece (Actual Weight May Vary)
Varietals
Shiranui Suika (不知火すいか) - Known for its sweetness and crisp texture.
Hokkaido Suika (北海道スイカ) - Grown in Hokkaido, often larger and juicy.
Kawaguchi Suika (川口スイカ) - A regional variety known for its rich flavor.
Kanto Suika (関東スイカ) - Grown in the Kanto region, recognized for its high sugar content.
Kishu Suika (紀州スイカ) - Known for its unique striped appearance and sweet taste.
Miyoshi Suika (三好スイカ) - A hybrid variety with a good balance of sweetness and texture.
Okinawa Suika (沖縄スイカ) - Tropical variety with a refreshing flavor, often grown in Okinawa.
Nihonbashi Suika (日本橋スイカ) - Specialty variety known for its tender flesh and sweetness.
Densuke Suika (黒大白スイカ) - A premium variety from Hokkaido, characterized by its black skin and sweet, crunchy flesh.
Yamagata Suika (山形スイカ) - Grown in Yamagata Prefecture, known for its sweetness and size.
These varietals are cherished for their unique flavors and textures, often making them popular choices during the summer months in Japan. Let us know if you need more information on any specific varietal!
Texture/Flavor Profile
Japanese Watermelon is celebrated for its exceptionally sweet and juicy flesh, offering a crisp, refreshing texture with a delightful crunch. The bright red or pink interior is dotted with small black seeds, providing a satisfying bite. Its natural sweetness is often more intense than traditional varieties, making it a favorite for summer dishes and desserts.
Availability/Seasonality
Japanese Watermelon is primarily in season from late summer to early autumn, typically harvested between July and September. During this time, you can find the fruit at local markets and specialty stores, ensuring the best flavor and freshness. Off-season availability may vary, often resulting in higher prices.
About
Citrullus lanatus, known as Suika in Japan, is a beloved summer fruit that embodies the essence of Japanese summertime. Known for its distinctive striped green rind, this watermelon is not only a refreshing treat but also a symbol of summer festivals and family gatherings. It’s often enjoyed chilled, sliced, or in fruit salads, making it a versatile ingredient for chefs.
Preparation
To prepare Japanese Watermelon, simply slice it in half and cut into wedges or cubes for easy serving. For a creative twist, consider making watermelon salads or incorporating it into smoothies and desserts. The rind can also be pickled for a unique condiment, enhancing savory dishes with its sweet and tangy flavor.
Nutritional Value
Japanese Watermelon is low in calories and packed with vitamins A and C, along with antioxidants like lycopene. Its high water content helps with hydration, making it an ideal choice for hot summer days. Consuming this fruit may also promote heart health and aid digestion.
Selection and Storage
When selecting Suika, look for a firm, symmetrical watermelon with a uniform green rind. A ripe watermelon will feel heavy for its size and produce a hollow sound when tapped. Store it in a cool, dry place or refrigerate for up to a week to maintain freshness and flavor.
Summary
Japanese Watermelon, or Suika, is a sweet and refreshing summer delight that brings joy to any meal. Its vibrant color, delicious flavor, and nutritional benefits make it a prized ingredient for chefs, perfect for salads, desserts, or as a standalone snack.