Foodservice
Although a nostalgic product for U.S. consumers, watermelon continues to grow on foodservice menus.
The Foodservice Program strives to place more watermelon on menus year-round, offering watermelon education and inspiration such as menu development and promotion support to operators across the country. Available year-round, watermelon is a healthy, cost effective and versatile menu addition. Most operators (65%) feature fresh watermelon on the menu, up from 38% in 2020 and 50% in 2022.
Menu Ideation
Looking for inspiration to use watermelon on your menu? Visit to further understand how to use the whole product, explore flavor pairings, and see what is trending on menus.
Product Information
Educate yourself on watermelon basics to successfully use it on your menu. Looking to better understand where watermelon comes from? Want to know the best way to cut a watermelon, balancing yield and time? You’ve come to the right place!
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![Three watermelon field workers passing watermelon to one in truck, tossing watermelon in air]()
Product Information
Cultivation
Virtually visit a farm to learn how watermelon ends up in your kitchen.
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![various watermelon cuts, including yellow on teal painted wooden background]()
Product Information
Types & Availability
Learn about the bounty of types and formats of watermelon available all year long.
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![watermelon wedge and triangular cuts on wooden background]()
Product Information
Selection & Storage
Choose the best watermelon and store it properly to satisfy your guests.
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![mini watermelon in process of being cut by chef]()
Product Information
Cutting & Yield
Get the most from your watermelon with detailed cutting steps.
