Description

The watermelon Citrullus Lanatus, or Citrullus Vulgaris, belongs to the Cucurbitaceae family such as melon, pumpkin or cucumber.

Origins

Originally from India, watermelon was already cultivated in Egypt 5,000 years ago. This fruit was traditionally offered to travelers at the gates of the desert. As watermelon seeds were easily transportable, the cultivation of this fruit could spread from Rajasthan to the Woldwide. This cultivation subsequently spread to all Rajasthan regions.

Characteristics

An impressive fruit of the Cucurbitaceae family, watermelon can weigh up to 5 kg and owes its Anglo-Saxon name of watermelon to its very important water content, which corresponds to 92% of its essence. It is a juicy and refreshing fruit. It is among the least carbohydrate-rich fruits but owes its surprisingly sweet taste to its fructose-glucose ratio. It contains few minerals, only 400 mg per fruit. However, it contains more than 100 mg of potassium, 10 mg of magnesium, calcium, phosphorus, as well as various trace elements such as iron, zinc, copper and manganese. Commonly consumed in the summer, usually as fresh slices, diced in mixed fruit salads, or as juice.

Other facts

Three varieties exist today, depending on the color of the pulp and the seeds: First, the watermelon with red pulp and black seeds, of which the most common are the dark green Sugar Baby and the elongated Charleston with a marbling skin. Second, watermelon with yellow pulp and black or white seeds. Finally, watermelon with white pulp and red seeds.