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Rinds are lower in sugar and higher in fiber than the flesh of a watermelon, Meyer-Jax says, “When eaten with the rest of the melon, it helps slow down sugar absorption in the gut and mellows ...
Watermelon is grown in favorable climates from tropical to temperate regions worldwide for its large edible fruit, which is a berry with a hard rind and no internal divisions, and is botanically called a pepo. The sweet, juicy flesh is usually deep red to pink, with many black seeds, although seedless varieties exist.
The actual fruit of this plant resembles the more modern, domesticated watermelons, except that it is smaller and more spheroid. The meat of the melon is more whitish and dense, though, and much stronger in flavor, akin more to the area on a domesticated watermelon where the red meat is just turning into the white rind.
Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp , but the term exocarp also includes the hard cases of nuts , which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness.
Fortunately, watermelon contains lycopene and potassium, which can make bones and joints stronger, helping to lower the risk of injury or bone deterioration. Benefit #6: Lowers Blood Pressure ...
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The plant bears smooth spherical or oblate squash fruits 8 to 10 centimeters wide. The fruits may be bright yellow to dark green and may have white stripes. The rind is hard and thins with age. With a very bitter flavor the fruits are inedible, though Native Americans used them for soap and also ground the seeds to use as food.
Egusi – fat- and protein-rich seeds of certain cucurbitaceous (melon, squash, gourd) plants. Egusi soup is thickened with egusi. Egusi sauce is prepared using egusi. Gelu di Muluni – Sicilian dessert of ground watermelon flesh cooked with starch and sugar then cooled to solidify, topped with jasmine, candied fruit bits, pistachios and cinnamon.