Watermelon (tarbooj)
तरबूज
Fresh Produce
Juiced for coolers and cubed for chaat. It is almost entirely water, so it thins whatever it is mixed into rather than sweetening it much.
What to know
Blend it briefly and only the pink flesh — the pale rind turns it bitter and broken seeds give it a grassy edge.
- Choosing it
- Heavy for its size, with a creamy yellow patch where it lay on the ground and a dull, hollow note when you thump it.
- Storing it
- Whole at room temperature. Once cut, refrigerate covered and use within two days.
- Season
- Summer.
Measures
- 1 cup ≈ 150 g
- 1 piece ≈ 4000 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.
Recipes using watermelon
None published yet.