Watermelon

Watermelon (Citrullus lanatus) is a fruiting plant in the cucumber family, Cucurbitaceae. It is cultivated for a large, spherical or oblong fruit with a hard green rind and a sweet, juicy interior. The fruit is botanically a pepo, a type of berry with a thick rind and multiple seeds in traditional varieties; many modern cultivars are seedless.

The flesh ranges from deep red to pink, yellow, or orange, and is typically crisp and high in water content. Most common watermelons have red flesh and black or brown seeds, but seedless triploid cultivars and exotic types exist. Size varies from small to very large.

Watermelon requires warm temperatures and a long frost-free growing season. It grows on long vines with tendrils and is usually grown on soil that drains well. It prefers full sun, moderate irrigation, and can suffer from pests and diseases such as aphids, Fusarium wilt, and powdery mildew; management includes crop rotation, resistant varieties, and proper irrigation. Harvest indicators include a dull rind, a yellow ground spot, and a hollow sound when thumped.

Watermelon is about 90-92% water and is low in calories. It provides vitamin C, vitamin A (as beta-carotene in yellow varieties), potassium, and some lycopene and citrulline. It is a hydrating snack and may contribute to dietary hydration.

Originating in southern Africa, watermelon has been cultivated for thousands of years and spread through Europe, Asia, and the Americas. Modern breeding has produced seedless varieties and improved disease resistance. In many regions it is a popular summer fruit, often associated with picnics and festivals.

Watermelon is typically eaten fresh, sliced, or cubed; it can be used in fruit salads, beverages, or desserts. The rind is edible in some cuisines and can be pickled or cooked. Whole fruit stores at room temperature for about a week or two, and cut fruit should be refrigerated and consumed within several days.