Watermelon by: YARIEL JOAN

#22
History
curious
etc
 Watermelon History
• Thousands of years ago, in the arid lands of
Africa, a wild plant called Citrullus lanatus
grew. Its fruits, small and bitter, were barely
edible. However, local tribes discovered that
these fruits could provide them with valuable
hydration on hot days. Over time, farmers
began to cultivate and select the seeds of the
tastiest and juiciest varieties, giving rise to
the watermelon we know today. This process
of natural selection and careful cultivation
transformed the modest bitter fruit into the
juicy, refreshing watermelon we enjoy
around the world.
 TYPES
1. Crimson Sweet Watermelon: This variety is known
for its sweet, bright red flesh, with dark green stripes
on the peel. It is one of the most popular due to its
balanced flavor and juicy texture.
2. Sugar Baby Watermelon: This variety is smaller
than the Crimson Sweet and has a darker, thicker rind.
Its pulp is intense red and has a very sweet and
concentrated flavor, which makes it ideal to consume in
individual portions.
3. Yellow Doll Watermelon: Unlike traditional red-
fleshed varieties, Yellow Doll has bright yellow flesh. It
has a sweet and mild flavor, with a touch of acidity, and
its peel has green stripes on a light yellow background.
 Nutritional value

Watermelon is a fruit that is low in calories and rich in

water, making it a refreshing and healthy option. Here
are the approximate nutritional values ​per 100 grams
of watermelon:
- Calories: 30 - Carbohydrates: 7.6 grams - Sugars: 6.2
grams - Fiber: 0.4 grams - Proteins: 0.6 grams - Fats:
0.2 grams - Vitamin C: 8.1 mg (approximately 14% of
the recommended daily value) - Vitamin A: 569 IU
(approximately 11% of the recommended daily value) -
Potassium: 112 mg - Magnesium: 10 mg
These values ​may vary slightly depending on the size
and maturity of the watermelon.
 Culinary uses
Watermelon is a versatile fruit that can be used in various ways in
the kitchen. Here are some common culinary uses for watermelon:
1. **Fresh Consumption**: The most common way to enjoy
watermelon is to simply cut it into slices and eat it in pieces
2. **Salads**: Watermelon adds a refreshing and sweet touch to
salads which combines very well
3. **Shakes and Smoothies**: Watermelon is a fruit that is used in
all types of similar foods due to its sweetness
4. **Sauces and Sauces**: Watermelon can be used to make fresh
sauces and sauces to accompany meat, fish or seafood dishes.
5. **Ice Cream and Sorbets**: Watermelon is perfect for making
homemade ice cream and sorbets due to its high water content.
6. **Cocktails and Drinks**: You can use it to make watermelon
margaritas, watermelon mojitos or simply mix it with sparkling
water for a refreshing drink.
 Agronomic aspects
The agronomic aspects of watermelon are fundamental for its
successful cultivation. Here are some key aspects:
**Climate and soil**: Watermelon prefers well-drained and fertile
soils, with a pH between 6 and 7. It is sensitive to frost and needs
warm temperatures to germinate and develop.
2. **Planting and harvesting**: Watermelon can be grown from
seeds or seedlings. It is sown directly into the field after the danger
of frost has passed.
3. **Watering and nutrition**: Watermelon requires a constant
supply of water during its growth period, especially during
flowering and fruit formation.
4. **Management of weeds, pests and diseases**: Weed control is
important to avoid competition for nutrients and water. Common
pests affecting watermelon include thrips, mites and aphids
5. **Pollination**: Some watermelon varieties require cross-
pollination to produce fruit.
 Curiosities
**Fruit and Vegetable**: Although commonly considered a fruit due
to its sweetness and growth pattern, botanically watermelon is a
peponid berry, which is a hard-shelled fruit.
2. **High water content**: Watermelon is approximately 92% water,
making it an excellent option for staying hydrated in hot weather.
3. **African origin**: Watermelon originated in Africa thousands of
years ago. Evidence of its cultivation has been found in the Nile
Valley, in Egypt, more than 5000 years ago.
4 **World records**: Watermelon has been the protagonist of several
world records. In 2013, a 159 kilogram watermelon set the world
record for the heaviest watermelon ever recorded at the Tennessee
State Fair, USA.
5 **Edible Part**: Although most people only eat the red, juicy flesh
of watermelon, all parts of the plant are edible, including the green
and white rind, which can be cooked or pickled.