Watermelon
Juice

One pound of watermelon flesh (454g, rind removed) yields approximately 330–400ml in a masticating juicer — about 11–13.5 oz, or more than a full standard glass. A cold press or twin gear juicer squeezes slightly more: 355–425ml from the same pound.

Centrifugal juicers fall behind with soft high-water produce — expect roughly 280–325ml, or around 9.5–11 oz. The loss comes from centrifugal force flinging free-run juice off the spinning basket before it fully drains.

Tasting Table's kitchen testing found about 1.5 cups of juice per pound of watermelon — squarely within the masticating range above.

About 250–300g of watermelon flesh (roughly 0.55–0.65 lbs) fills an 8 oz glass in a masticating or cold press juicer. In a centrifugal juicer, plan for 300–350g to hit the same volume.

A standard 1-inch watermelon wedge weighs about 280–320g without rind. One or two large wedges is typically all you need for a single serving. For exact quantities with your juicer, use the calculator.

A typical personal-size watermelon (8–10 lbs) yields roughly 2.5–4 liters of juice, once you subtract rind weight. The flesh accounts for about 60–70% of a whole melon's weight — so a 10 lb melon gives you roughly 2.7–3.2 kg of flesh, which extracts to approximately 2–2.7 liters (about 2–2.8 quarts) in a masticating juicer.

A large 20-lb melon will produce somewhere in the range of 4–5 liters (roughly one gallon) of juice. If you're batch-juicing for a party or meal prep, these numbers shift based on variety — seedless varieties tend to yield slightly more than seeded.

Watermelon ripeness matters more here than with most produce. An underripe melon has more structural fiber holding water in the cell walls — it yields noticeably less juice and tastes flat. An overripe melon that has started to turn will yield plenty of juice but with off-flavor. Peak ripeness (flesh fully bright red, heavy for its size) gives you the best numbers.

Rind inclusion also changes yield dramatically. The white rind contains citrulline and actually has decent water content — some people juice it intentionally — but it adds volume and dilutes the flavor. The yields on this page assume flesh only, no rind.

Juicer type is the other major variable. Soft, high-water produce like watermelon is harder for centrifugal juicers: the spinning basket flings juice out before it drains cleanly, and soft flesh can clog the feed. Masticating and cold press juicers handle it better.

For most produce the nutrition gap between juicer types is modest. Watermelon is an exception in one important way: lycopene.

Lycopene is a fat-soluble carotenoid — it doesn't oxidize easily, so a centrifugal juicer's heat and air exposure matter less here than with vitamin C. But yield still matters: a cold press juicer extracting 85% vs a centrifugal at 68% means you're getting roughly 20% more lycopene per pound of produce in your glass. Same produce cost, more of the nutrient that makes watermelon worth juicing.

Vitamin C is more oxidation-sensitive. A centrifugal juicer running hot and fast can degrade 10–30% of ascorbic acid during extraction. Cold press and masticating juicers retain closer to 85–95%.

Lower than most fruit juices — about 7.6g of natural sugar per 100ml, or roughly 18g per 8 oz serving. That's less than orange juice (20–22g) and well under grape or apple juice (28–30g).

The glycemic index of watermelon is often cited as high (around 72–80), but the glycemic load is low because a serving is mostly water. An 8 oz glass of watermelon juice has a glycemic load of approximately 5–7, which is in the "low" range. If you're managing blood sugar, watermelon juice is generally more manageable than it looks on paper — though serving size still matters.

Citrulline is a non-essential amino acid found almost exclusively in watermelon — it's the compound that puts watermelon on the radar for athletes and people interested in cardiovascular health. Research shows that citrulline converts to arginine in the body, which supports nitric oxide production and blood vessel dilation.

Watermelon flesh juice contains approximately 230–250mg of L-citrulline per 100ml, with the white rind portion delivering even more (up to 313mg per 100ml according to HPLC analysis). A 16 oz glass of pure watermelon juice provides roughly 1.1–1.2g of citrulline — about a third of the dose used in exercise performance studies (typically 3–6g/day).

Unlike many "functional" compounds in juice, citrulline is water-soluble and survives extraction well. Cold pressing watermelon is one of the most efficient food-based ways to get it.

The white rind is edible and worth juicing if your machine handles it — it's actually the highest-concentration part of the melon for citrulline, and it has decent water content. The flavor contribution is mild and slightly bitter, which blends cleanly with the sweetness of the flesh.

The green outer skin is tougher and has less nutritional payoff; most people skip it. A practical approach: use the white rind along with the flesh, discard the outer green layer. This is especially worth doing if you're juicing for the citrulline content rather than just the flavor.

Masticating and twin gear juicers handle rind well. Centrifugal juicers can struggle with the tougher texture — cut it into smaller pieces if you go that route.

About 2–3 days in a sealed glass container, kept cold. Watermelon juice is high in sugar and has no protective compounds to slow microbial growth, so it deteriorates faster than citrus or carrot juice.

Cold press juice lasts slightly longer than centrifugal because less oxidation occurs during extraction — the difference is roughly half a day to a full day of shelf life. Fill containers to the brim (minimal air space) and seal immediately after juicing to stretch it as far as possible.

For a weekly batch, freeze individual portions in mason jars (leave 1 inch headspace). Frozen watermelon juice holds well for 2–3 months; thaw overnight in the fridge.

Watermelon's flavor is sweet and mild, which makes it one of the most versatile base juices. It pairs well with citrus — lime is the classic pairing, lemon brightens it differently. Ginger adds heat and cuts the sweetness. Fresh mint blended in (or as a garnish) is the most popular combination for a reason.

For a more nutritionally complex blend, cucumber is an ideal partner — similar water content, high yield, and a cooling flavor that complements rather than competes. Spinach and kale add very little flavor to a watermelon base while contributing greens. A small amount of ginger juice (10–15ml) is enough to make the whole blend more interesting.

Watermelon juice doesn't blend well with beet or carrot — the earthy flavors clash with its clean sweetness.