Watermelon



Watermelon is probably the most popular Melon in the world today. There are over 50 known varieties of watermelon, but the four best known types of watermelon are allsweet, ice-box, seedless and yellow-fleshed. As its name would suggest, a Watermelon's flesh is composed of 92% water and 8% sugar. This gives this melon a very refreshing taste which is accented by a sweet flavor. Recently research has shed new light on its potential health benefits. Watermelon contains high concentrations of lycopene, an antioxidant that may help reduce the risks of cancer and other diseases.

About Watermelon
Watermelon (Citrullus lanatus (Thunb.) Matsum & Nakai, family Cucurbitaceae) refers to both fruit and plant of a vine-like (climber and trailer) herb originally from southern Africa and one of the most common types of melon. This flowering plant produces a special type of fruit known by botanists as a pepo, which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp); pepos are derived from an inferior ovary and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cucumis), has a smooth exterior rind (green and yellow) and a juicy, sweet, usually pink, red, or yellow, but sometimes orange, interior flesh. The flesh consists of highly developed placental tissue within the fruit.

Buying Watermelon
When buying watermelon, look for obvious cracks, scars, mold and bruising on the melon's skin/rind. Watermelons will have a health green sheen on it's top and a dull yellow underside, where it touched the ground while growing. Watermelon skin/rind should be solid, and not be malleable in anyway. Sensitive and weak spots on the melon indicate bruising or rotting and should be avoided.

At easy way to determine if a watermelon is ripe is to knock on it. Healthy watermelon will sound hollow when it is knocked. Underripe watermelon will then to sound more solid, whereas overripe melon will give very little sound. Try to avoid melons that are pale green or white in color as well, as they indicate underripeness.

Preparing Watermelon
Watermelon should typically be cut either lengthwise or widthwise, depending on the size of the cuts required. After the melon has been halved, the flesh of the melon can be eaten right off of the rind/skin, or it is typically cut into smaller pieces or scooped out with a melon baller for serving.

Storing Watermelon
Watermelon, should be stored in a cool, dry place but will keep for up to 2 weeks uncut at room temperature. Dude to it's large size, seldom is refrigerating an entire melon an option, thus a cellar is usually recommended until the melon is cut. Watermelon is very difficult to ripen after it has been cut from the vine, so avoid buying underripe melon.

Once it has been cut, fridgeration is essential to prevent spoiling. Wrapping a halved melon in plastic wrap is suggested, or enclosing cut pieces into plastic containers or bags. It is possible, but not recommended to freeze watermelon, as it's already moist flesh tends to poorly survive thawing.

Cooking Watermelon
Watermelon, as with many melons, is seldom cooked and is often served raw. The sweet and moist nature of the melon doesn't offer many culinary avenues. When it is cooked, it is most often blended into soups or sauces. Watermelon is also noted for being blended into juices, salsas, sorbets and ice creams.

Production of Watermelon
For commercial plantings, one beehive per acre (over 9,000 m² per hive) is the minimum recommendation by the US Department of Agriculture for pollination of conventional, seeded varieties. Because seedless hybrids have sterile pollen, pollinizer rows of varieties with viable pollen must also be planted. Since the supply of viable pollen is reduced and pollination is much more critical in producing the seedless variety, the recommended number of hives per acre, or pollinator density, increases to three hives per acre (1,300 m² per hive).

In Japan, farmers of the Zentsuji region found a way to grow cubic watermelons, by growing the fruits in glass boxes and letting them naturally assume the shape of the receptacle.[4] The square shape is designed to make the melons easier to stack and store, but the square watermelons are often more than double the price of normal ones. Pyramid shaped watermelons have also been developed.

Watermelon Recipes
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 * Watermelon Recipes

An American favorite for meals and snacks. People can't seem to get enough of the sweet treat, and nutritionists have long appreciated the health benefits watermelon provides. Recently research has shed new light on its potential health benefits. Watermelon contains high concentrations of lycopene, an antioxidant that may help reduce the risks of cancer and other diseases.

Watermelon, the fruit that is really a Vegetable. Watermelon can be traced back to Africa and is part of the cucumber and squash family. Early watermelons were mainly rind and seeds. Today's varieties are larger, the flesh sweeter, the seeds smaller and the rind thinner. It is perhaps the most refreshing, thirst quenching fruit of all. Watermelon consists of 92% water and 8% sugar, so it is aptly named. Americans eat over 17 lbs of watermelon each year. The largest one on world record (Guinness Book of World Records) weighed 262 pounds.

When to look for them in your grocery store:
Watermelons are available all year. The natural sweetness of watermelon makes it a favorite anytime of the year. It is a perfect addition to a salad, salsa, or cool drink. Top chunks of sweet watermelon with fruit flavored sherbets or sorbets.

Special Tip
Avoid watermelons that are very hard, white or very pale green in color on the underside, indicating immaturity. An immature watermelon will be slightly acidic.

Storing
Once picked, watermelon will not ripen easily. If unripe, try putting the whole melon in paper bag un-refrigerated. This sometimes works to ripen them. Watermelons can be kept for short periods of time, up to 2 weeks, uncut at room temperature. Wash watermelon with soap and water before cutting. Once cut, package what is not eaten in closed plastic containers or bags and put back in the refrigerator.

Varieties
There are more than 50 varieties of watermelon. Most have red flesh, but there are orange and yellow-fleshed varieties. Of the 50 varieties of watermelon throughout the United States, there are four general categories: Allsweet, Ice-Box, Seedless and Yellow Flesh.

Allsweet
Serving suggestion: Surprise your guests by serving a large refreshing wedge of watermelon following a heavy meal. Place the wedge on a plate with a large knife and encourage the entire table to enjoy a slice.
 * 20–25 pounds
 * Red Flesh
 * Oblong
 * Dark green rind, with or without stripes

Ice-Box

 * 5–15 pounds
 * Red or yellow flesh
 * Round
 * Dark or light green rind

Serving suggestion: Make your salsa or relish really "cool" by substituting watermelon for tomatoes in your favorite recipe. Serve with grilled chicken, fish or pork. Try watermelon salsa with chips, too.

Seedless

 * 10–25 pounds
 * Red or yellow flesh
 * Oval to round
 * Light green rind with dark green stripes

Serving suggestion: This variety's perfect for sorbets and beverages. Blend cubes of seedless watermelon and use the juice in margaritas, daiquiris or lemonade for a new twist.

Yellow Flesh

 * 10–30 pounds
 * Yellow to bright orange flesh
 * Oblong to long
 * Light green rind with mottled stripes

Serving suggestion: Use for color variety as a garnish or side dish. Create festive fruit kabobs by skewering yellow flesh watermelon with other seasonal fruits, such as kiwis and strawberries.

Source

 * Fruit of the Month: Watermelon by the US Centers for Disease Control & Prevention, public domain government resource

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