Water melon

Watermelon (Citrullus lanatus) is a plant species in the family Cucurbitaceae, a vine-like flowering plant originally from sub-Saharan Africa. It is cultivated for its fruit, which is a special kind of berry botanically called a pepo. The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink, but sometimes orange, yellow, or white, with many seeds.

History

The watermelon has been cultivated for thousands of years, with evidence stretching back to the Ancient Egyptians who were known to have grown watermelon around 2000 BC. The fruit was held in such regard that it was placed in the tombs of many Egyptian kings.

Cultivation and production

Watermelons are grown in tropical and subtropical areas worldwide for their large edible fruits, which are a rich source of vitamins, especially Vitamin A and Vitamin C. China is the world's largest watermelon producer, followed by Turkey, Iran, and Brazil.

Varieties

There are more than 1,200 varieties of watermelon that come in various weights, shapes, sizes and red, orange, yellow or white in color. Some of the popular varieties include the Carolina Cross, Yellow Crimson, Orangeglo, Moon and Stars, and the Sugar Baby.

Nutritional value and health benefits

Watermelon is around 92% water, which makes it aptly named. It's low in calories but high in vitamins A and C. It's also packed with some very important antioxidants including lycopene which has been linked to reducing the risk of heart disease and some types of cancer.

Cultural significance

Watermelon is a popular summer fruit in many cultures. In the United States, it is often eaten at picnics and barbecues. In China and Japan, watermelon is a popular gift to bring to a host when visiting their home.

See also

• List of culinary fruits
• Melon
• Cucurbitaceae