

Guanábana, often called the Watermelon of the tropics, mimics its very distant cousin in skin color, shape, and flavor. It even has large amounts of brown seeds like most watermelons.
The oval to heart-shaped fruit can grow up to 12 inches in length and weigh as much as 15 lbs. The fresh pulp of the Guanábana is very refreshing, and can produce large amounts of juice, just like a Watermelon. Both fruits can be a welcomed snack during a hot summer day. The fresh pulp has a variety of uses: it can be eaten directly, or processed for use in ice cream, juices, marmalade, and yogurt. Unripe fruit can be cooked and served as a savory side. Guanábana is high in carbohydrates, and has substantial amounts of Vitamins C, B1, and B2.
The Yellow Watermelon is a summer favorite, known for its fresh taste and thirst-quenching abilities.
There are several distinct differences between Yellow Watermelon and Guanábana. Watermelons are the fruits of dry-land vine plants; Guanábanas grow on trees and prefer a tropical climate. Watermelons have smooth skin; Guanábanas are covered with soft prickly spikes. Yellow Watermelon will stay fresh for weeks when stored in a cool, dark, dry place. Guanábana will spoil quickly once picked.
The taste of the Watermelon is nuances sweeter than a Guanábana and its flesh is crispy rather than creamy. Aside from being consumed raw, its juice can be used to make refreshing drinks and jellies. Watermelon is a great source of Potassium and Vitamins A and C, low in saturated fat, cholesterol, and Sodium.