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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.
Registered dietitians share nutritional benefits associated with watermelon and its seeds, rinds and juice. Here are the top health benefits of watermelon.
Citrullus is a genus of seven species of desert vines, among which Citrullus lanatus (the watermelon) is an important crop. Taxonomy. Molecular data, ...
A watermelon takes about 90 days to grow, from planting to harvesting. ... The first cookbook published in the U.S. in 1796 was titled American Cookery and contained a recipe for watermelon rind ...
Watermelon rind preserves are made by boiling chunks of watermelon rind with sugar and other ingredients. The mixture is then canned in glass jars . According to some recipes, the rind is pared to only the white portion, strips or cubes of which are soaked overnight in a solution of lime or salt and water, then rinsed.
Always scrub watermelon before cutting into it to remove potential contamination on the rind, then eat it plain, blend and freeze it to make granita, or eat slices sprinkled with fresh lime juice ...
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.
To cut a yellow watermelon, Jones suggests slicing off both ends to create a stable, flat surface, then standing the fruit on one end and using a sharp knife to remove the rind in sections.