vattenmelon

Vattenmelon, the Swedish name for watermelon, is a fruit-bearing plant in the Cucurbitaceae family. Its scientific name is Citrullus lanatus. Native to southern Africa, it was cultivated in ancient Egypt and later spread worldwide. The plant is a sprawling annual vine with large leaves and yellow flowers. It bears large, melon-shaped fruit with a thick rind that is usually green with lighter stripes. Inside is juicy flesh, typically red or pink, but yellow or orange-fleshed varieties exist. The fruit contains high water content (about 90-92%), natural sugars, and nutrients such as vitamin C, vitamin A, lycopene, and citrulline. Some cultivars are seedless.

Cultivation: Watermelons require long, warm growing seasons and plenty of sun. They prefer well-drained soil and regular irrigation; spacing allows for vine growth. In cooler climates they are often started indoors or transplants are used. Harvest is usually when the rind is firm and the fruit sounds hollow when tapped.

Uses and nutrition: Eaten fresh in wedges or cubes, watermelons are popular in salads, desserts, and beverages. They can also be roasted or eaten as seeds or rind pickled in some cuisines. Nutritively they are low in calories and rich in hydration, with modest amounts of vitamin C and A and compounds such as lycopene and citrulline.

Storage and pests: Uncut watermelons keep for several days to weeks at room temperature and longer when refrigerated. Common pests and diseases include aphids, cucumber beetles, powdery mildew, Fusarium wilt, and melon fly in some regions.