| Attribute | Specification |
| Color (Skin) | Green (light to dark) with or without stripes or spots |
| Color (Flesh) | Red (common), also yellow or orange depending on variety |
| Shape | Round to oval |
| Size | 20–60 cm in length; 15–30 cm in diameter |
| Weight (Average) | 2–15 kg per fruit (can vary widely by variety) |
| Texture (Skin) | Smooth and hard |
| Texture (Flesh) | Juicy, soft, and grainy |
| Moisture Content | Very high (over 90–92%) |
| Dry Matter Content | Low (typically 5–7%) |
| Seed | Black or brown seeds (some varieties are seedless) |
| Taste | Sweet and refreshing |
| Aroma | Mild, watery, slightly fruity |
| Cooking Uses | Eaten fresh, juiced, in salads, desserts; rind can be pickled |
