Watermelon

Introduction

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Watermelon is Citrullus lanatus (Thunb.) Matsum. & Nakai, formerly C. vulgaris. Commercial cultivars are classified as C. lanatus var. lanatus, and wild accessions are C. lanatus var. citroides. It has been cultivated for thousands of years, as indicated by the fact that it has a name in Sanskrit. Watermelon is grown throughout the world as a staple food (edible seeds), a dessert food (edible flesh), and for animal feed. Although it is primarily eaten fresh, it is also eaten as a cooked vegetable in Africa. In Russia, watermelon is a staple food, eaten pickled and used for production of syrup by boiling the sugary flesh. In China, firm-fleshed cultivars are cut into strips and dried for use as pickles or glace’ candy.

Watermelon has been cultivated in Africa and the Middle East for thousands of years (at least 4000 in Egypt). It has been cultivated in China since at least 900 AD. Watermelon was brought to the New World in the 1500s. In the U.S., watermelon is a major vegetable crop that is grown primarily in the southern states. The total area under production in the U.S. in 1998 was 75,629 ha, with a total production of 36,731 Mg and a value of $284 million. The U.S. average yield in 1998 was 0.487 Mg/ha, with a range from 0.92 Mg/ha (California) to 0.14 Mg/ha (Mississippi). The major watermelon producing states in the U.S. are Florida, California, Texas, Georgia, and Arizona (USDA Agricultural Statistics).

Watermelon has been improved by domestication and formal plant breeding from a late-maturing vine with small fruit having hard, white flesh and bland or bitter taste, into an early maturing, more compact plant with large fruit having edible, sweet flesh. In the last century, plant breeders working in public or private programs in the United States and around the world have released varieties having disease resistance, dwarf vines, larger fruit, higher sugar content, higher lycopene content, seedlessness, and new flesh colors, such as scarlet red, dark orange, and canary yellow. Recent advances in the breeding of seedless triploid hybrids have resulted in renewed popularity of watermelons, and per capita consumption has increased 37% since 1980.

Watermelon's botanical name, Citrullus vulgaris, comes from the diminutive form of citrus, referring to the color and shape of the fruit, and vulgaris meaning common or ordinary fruit. It doesn't take a rocket scientist to figure out where its English common name, watermelon, comes from. The flesh of this succulent fruit is over 90 percent water.

Native to Africa, it was a valuable and portable source of water for desert situations and when natural water supplies were contaminated. Watermelons were cultivated in Egypt and India as far back as 2500 B.C. as evidenced in ancient hieroglyphics.

The most common usage of watermelon is to chill the melon and slice or cut into cubes for a quick cold snack or dessert. A popular American line dance honors the watermelon called the Watermelon Crawl. In Italy, watermelon pudding is a popular dessert usually made of watermelon, almonds, chocolate, and cinnamon. Watermelon's refreshingly sweet flesh is also wonderful as an ice and in mixed fruit and melon cups. A Southern favorite in the USA is pickles made from the watermelon rind.

Watermelon is also an excellent choice for those with an artistic flair who enjoy making edible sculptures. The hollowed, carved rind makes a flattering basket for holding fruit salads and such. The Russians make a hearty beer from watermelon juice.

With over 1,200 varieties of watermelon on the market today, from seedless to pink to black rinded, it should be no surprise that, yes, even yellow fleshed types are available. Are Yellow Watermelons Natural? Yellow flesh on your watermelon might come as quite a surprise since the exterior doesn’t look any different than the red variety. The flesh of watermelons turning yellow is a natural mutation. In fact, the originator of our commercial variety, which comes from Africa, is a yellow- to white-fleshed fruit. The fruit has a sweeter, honey-like flavor as compared to red-fleshed melons, but many of the same nutritional benefits. Yellow watermelon fruit is now widely available and a fun alternative to traditional watermelons. Produce shopping is more fun than ever when purple kale, orange cauliflower and blue potatoes frequent the produce aisle. Many of these foods have been manipulated and bred to produce their outrageous colors but yellow watermelon fruit is different. There are many naturally occurring hues of melons. These plants hybridize easily with each other and produce some unique forms and colors, with a wide range of flavors and sizes. A large field of melons may find that some watermelon is yellow inside, while other plants are producing red fruits. Once discovered, someone is going to maximize on the difference, collect seed and, voila, a new hued melon is born. How to Grow Yellow Watermelons So weare now sold and want to try a crop of our own? Yellow watermelon seeds are available from reputable seed merchants. Their growing conditions are the same as a red melon and there are several varieties from which to choose. Some varieties to opt for might be: Yellow Crimson Desert King Yellow Yellow Doll Buttercup Yellow Flesh Black Diamond Tastigold The original fruits, Citrullus lanatus, have become a botanist’s playground, with the flavor and flesh the primary characteristics, while size and rind color may be manipulated. If your watermelon is yellow inside, chances are it is a derivative of the parent and has been carefully bred to enhance certain other traits. Watermelon is a hot season fruit that requires well-drained soil with plenty of organic matter in full sun. Yellow watermelons need consistent moisture until fruit is the size of a tennis ball. Thereafter, water when soil is dry several inches down. A week before the fruit is ripe, withhold water to intensify the sugar in the flesh. These plants need plenty of room to spread. Space 60 inches apart and avoid overhead watering, which can cause foliar diseases. Harvest your yellow melons when the rind becomes dull green and a good rap on the fruit results in a dull thud. Store melons for up to 3 weeks in a cool area. Now that you know how to grow yellow watermelons, enjoy their golden fruits as a fun surprise to spring on friends and family.

The watermelon is a large, sweet fruit originally from southern Africa. It’s related to cantaloupe, zucchini, pumpkin, and cucumber.

Watermelon is packed with water and nutrients, contains very few calories, and is exceptionally refreshing.

What’s more, it’s a good dietary source of both citrulline and lycopene, two powerful plant compounds.

This juicy melon may have several health benefits, including lower blood pressure, improved insulin sensitivity, and reduced muscle soreness.

While watermelons are predominantly eaten fresh, they can also be frozen, made into juice, or added to smoothies.

Watermelon consists mostly of water (91%) and carbs (7.5%). It provides almost no protein or fat and is very low in calories.

The nutrients in 2/3 cup (100 grams) :-

Calories: 30Water: 91%Protein: 0.6 gramsCarbs: 7.6 gramsSugar: 6.2 gramsFiber: 0.4 gramsFat: 0.2 grams.

Watermelon contains 12 grams of carbsper cup (152 grams).The carbs are mostly simple sugars, such as glucose, fructose, and sucrose. Watermelon also provides a small amount of fiber.

The glycemic index (GI) — a measure of how quickly foods raise blood sugar levels after meals — of watermelons ranges from 72–80, which is high (2).

However, each serving of watermelon is relatively low in carbs, so eating it should not have a major effect on blood sugar levels. Watermelon is a poor source of fiber, providing only 0.4 grams per 2/3 cup (100 grams).

However, due to its fructose content, it is considered high in FODMAPs, or fermentable short-chain carbohydrates.

Eating high amounts of fructose can cause unpleasant digestive symptoms in individuals who cannot fully digest them, such as those with fructose malabsorption (4Trusted Source).

Watermelon is low in calories and fiber and consists mostly of water and simple sugars. It also contains FODMAPs, which cause digestive problems in some people.

Watermelon is a good source of vitamin C and a decent source of several other vitamins and minerals. Vitamin C. This antioxidant is essential for skin health and immune function .

Potassium:-

This mineral is important for blood pressure control and heart health .

Copper:-

This mineral is most abundant in plant foods and often lacking in the Western diet . Vitamin B5. Also known as pantothenic acid, this vitamin is found in almost all foods to some extent.Vitamin A. Watermelon contains beta carotene, which your body can turn into vitamin A.

Watermelon is a good source of vitamin C and contains decent amounts of potassium, copper, vitamin B5, and vitamin A. Watermelon is a poor source of antioxidants compared to other fruits . However, it’s rich in the amino acid citrulline and the antioxidant lycopene, which have numerous benefits for health.

Watermelon is the richest known dietary source of the amino acid citrulline. The highest amount is found in the white rind that surrounds the flesh . In our body, citrulline is transformed into the essential amino acid arginine.

Both citrulline and arginine play an important role in the synthesis of nitric oxide, which helps lower blood pressure by dilating and relaxing our blood vessels .

Arginine is also important for many organs — such as our lungs, kidneys, liver, and immune and reproductive systems . Studies note that watermelon juice is a good source of citrulline.

Though watermelon is one of the best dietary sources of citrulline, you would have to consume about 15 cups (2.3 kg) at once to meet the Reference Daily Intake (RDI) for arginine.

Watermelon is the best known fresh source of lycopene, a powerful antioxidant responsible for its red color . In fact, fresh watermelon is a better source of lycopene than tomatoes.

Human studies show that fresh watermelon juice is effective at raising blood levels of both lycopene and beta carotene. Our body uses lycopene to some extent to form beta carotene, which is then converted into vitamin A.

Watermelon is a good source of the amino acid citrulline and the antioxidant lycopene, which play important roles in our body.