Cream Watermelon
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I did a taste test last night: standard watermelon versus cream watermelon. I’d heard about cream watermelon before - on Japanese TV actually. Found it in my local supermarket, precut and ready to go. Here’s the breakdown. By the way, the background music is Regret by Mukala. Right, moving along…
Standard watermelon: high sugar content (thank goodness), ripe and juicy flesh, loads of overflowing juice, deep red in color, soft but solid - easily dismantled without chewing. Seeds were intact but not bothersome (to me). TASTY and cool. Still has a special place in my heart.
Cream watermelon: low sugar content, ripe but relatively dry flesh, no extra juice - save the visible amount at the bottom of the container, bright yellow in color, tough and grainy texture that required light chewing. Seeds were the same as the standard watermelon. Refreshing, if slightly bland.
The texture difference is weird. I don’t want to slight all cream watermelons on the off chance that the one I tried wasn’t up to par - but it was like biting into a chilled hunk of floral foam. That green foam that soaks up loads of water and holds flowers in perfect positions for complex arrangements. It has a weird texture - and if you added seeds to it, that’d be what the mouth feel of the cream watermelon was. Grainy. Anyhoo - try it if you see one and gimme your own feedback. It’s interesting stuff. 
Also, if there is any other interesting food adventure - currently in season - that you think I should seek out, let me know. I’m always on the lookout. May wind up being pure novelty as so many of them seem to, but you never know…
Searching for “yellow watermelon” and “クリームすいか” pulls up some interesting images. They really exist. “But don’t take my word for it,” to quote LeVar Burton.