Watermelon
Citrullus lanatus
Essential Ramadan and hot-day refreshment — Malaysian growers supply seedless and seeded varieties from Kedah, Kelantan, and the northern plains.
Watermelon (tembikai) anchors Ramadan bazaars, football-watch parties, and beach picnics. Malaysian growers in Kedah and Kelantan supply seedless and seeded types to nationwide wholesalers.
Seedless hybrids dominate urban retail; seeded types remain popular for juicing and traditional breaking-fast platters. A ripe melon sounds hollow when tapped and has a creamy yellow field spot where it rested on soil.
Juice trucks and mall kiosks sell blended tembikai ais with sour plum or milk — a standard hot-weather drink from March through September.
Season in Malaysia
Year-round with peaks before festive seasons and dry months.
Year-round production with peaks before Ramadan and major holidays when demand spikes. Northern states harvest heavily during dry months; prices soften when supply exceeds festival need.
Where it grows
Common producing states: Kedah, Kelantan, Perlis, Selangor.
How to choose and buy
Heavy weight, uniform shape, and dried curly tendril near stem (if attached) suggest ripeness. Pre-cut halves should show vivid flesh without white streaks in centre.
Storage at home
Whole melons keep at room temperature about a week. Refrigerate cut fruit covered — eat within 3 days. Chill before serving for best refreshment.
Best uses
- Breaking fast
- Juice stalls
- Picnics
- Salads
Nutrition highlights
- Hydration
- Lycopene
- Vitamin C
Serving ideas
- Chilled wedges
- Tembikai juice with lime
- Mint and feta salad (modern cafes)
In Malaysian food culture
Tembikai susu (watermelon with evaporated milk) is a nostalgic drink at pasar Ramadan. Community buka puasa spreads often feature cubed melon alongside dates and cordial.