Seedless watermelons are available year round with a peak season in summer. Seedless watermelons are known as triploids. They are infertile, resulting from a cross between two plants of incompatible chromosome complements. Though the fruits are seedless, they must be grown from seed. Fruit development is furthered by pollination from a third party fertile watermelon. A rather complicated and costly process finally bears a fruit with no seeds. Seedless watermelons range in flesh color from Red to Yellow to Orange. The Seedless watermelon has the same trademark two-toned variegated green skin and juicy, aromatic sweet flesh as the common watermelon. Though devoid of the ubiquitous black seeds of common watermelons, the Seedless watermelon may contain a trace amount of white, edible seeds. Depending on variety and region of cultivation, average weights can range from six to twenty-five pounds. Look for watermelons with nice even color except for a yellow patch (not white or green) where it laid on the ground. A cup of watermelon will provide just under 50 calories with zero fat. They are high in vitamin C and potassium. Watermelons are a great core salad ingredient, perfect as in cold beverages and can be added alongside savory components such as an albacore crudo. When considering preserving watermelons the flesh can be made into jams and the rinds, pickled. The lack of seeds allow for easy preparation. They can be sliced, cubed, scooped or formed in to balls. Watermelon, Citrullus lanatus, is a member of the cucumber family that originated from the warm climes of tropical Africa. Seedless watermelon production began its evolution in 1939. The first specimen were devloped by Professor H. Kihara, a Japanese scientist at Kyoto University. Commercial triploid hybrids were available 12 years later, though they didn’t create a large market for themselves until the late 20th century. Today, half of the watermelons grown in California are seedless.