Japanese Yabuzuka Kodama Watermelon (Large)
Kodama watermelon in the famous watermelon-producing Yabutsuka area has a crispy texture and strong sweetness, and is produced in two parts, from early March to early July and from early October to early November. It is characterized by its reasonable size, light pink-red flesh and thin skin (more volume ratio), and with lesser seeds compared to larger watermelons. Such high quality is achieved because it is managed under the conditions of optimal temperature and well-drained soil.
It’s advisable to cool it in the refrigerator about 1 to 2 hours before eating for its refreshing-ness as overcooling can cause a loss of taste and texture.
Country of Origin: Gunma prefecture, Japan
Nutrition facts: Great Source of Vitamin C, Vitamin E, Vitamin K, Vitamin A, Calcium and Iron.
– Soothes digestive system
– Relieves constipation
– Controls blood pressure
– Rich in antioxidants
– Reduces risk of cancer
Out of stock