watermelons

Watermelon is a cucurbit and a cultivated form of Citrullus lanatus. The fruit is a pepo, a type of berry with a thick rind and sweet flesh. Watermelons are grown for their juicy flesh and are cultivated in warm climates around the world.

Fruits are typically large, with a green rind marked by lighter stripes. The flesh is usually red or pink, but yellow and orange varieties exist. Seeds may be black or brown, and seedless cultivars produce few or no hard seeds.

Watermelons originated in Africa and were domesticated in ancient times, with evidence from Egypt. They spread to the Mediterranean, Asia, and beyond, and modern breeding has produced seedless and various flesh colors.

They are grown as warm-season annuals requiring full sun, long warm growing periods, well-drained soil, and regular irrigation. Some varieties benefit from trellising. Harvest is typically based on rind maturity and sugar content.

Major cultivar groups include seeded, seedless, and mini types. Common uses are fresh eating, fruit salads, juices, and desserts; the rind or flesh can be used in some regional preparations.

Watermelon is about 92% water and provides roughly 30 calories per 100 g. It supplies vitamin C and carotenoids such as lycopene, with small amounts of vitamin A; fats are negligible. Seeds contain minerals.

Storage: uncut watermelons keep well at room temperature or refrigerated. After cutting, they should be kept refrigerated and consumed within a few days.