The flesh of the watermelon is a delicious refreshment on hot summer days. Weighing up to 20 kilograms, the melon contains many valuable nutrients with few calories and is easy to obtain during the summer months.
This is what you should know about the watermelon
Watermelon is a low calorie and alkaline food. It contains many vitamins and minerals, as well as antioxidants that strengthen the immune system. Watermelon originated in southern Africa, but is now grown in numerous warm regions around the world. The first specimen of watermelon was cultivated about 5000 years ago. In addition to cultivated watermelons, there are also wild forms of the fruit. It belongs to the cucurbits, as does the cucumber, which is related to it by a few corners. About 150 varieties of watermelon are known. Due to their heavy weight alone, watermelons grow close to or even directly on the ground on a herbaceous, climbing, heavily branched plant with angular, hairy stems and spreading roots. Each of these plants can reach up to 10 meters in length. It takes about two months from growing a plant to harvesting the first watermelons. The flowers of the watermelon plant are yellow and less large than those of many other cucurbits. Watermelons are available in isolated grocery stores throughout the year, but their peak season is in the summer, when they make a very refreshing and thirst-quenching snack. Particularly large specimens can weigh up to 20 kilograms, some varieties even a little more. Their diameter is usually around 20cm, the length can even reach 60cm. With watermelons, the eye also eats: The flesh is usually bright red and contains small, white as well as slightly larger, dark brown seeds. In addition to watermelons with red flesh, there are also special varieties with orange, yellow, white or even green flesh. Breeding has succeeded in largely reducing the number of seeds in some watermelon varieties. Since the flesh tastes pleasantly sweet and fruity, the watermelon is already a very popular snack among children. The skin of the watermelon is green and can grow up to four centimeters thick. Its color spectrum ranges from light green with dark green speckles or stripes to a rich dark green that envelops the entire melon.
Importance for health
Watermelon is a low-calorie and alkaline food. It contains many vitamins and minerals, as well as antioxidants that strengthen the immune system. Since melon contains a very high percentage of water, around 95 percent, while containing very little sodium, it helps the body to drain the kidneys and cleanse them of harmful substances. In addition, its consumption helps to rebalance the body’s overall water balance. Watermelon also contains the amino acid “citrulline“, which is converted by the body into arginine. This is also an amino acid that has a dilating effect on the vessels, helping to lower blood pressure and thus reduce the risk of serious cardiovascular diseases. In addition, watermelon is rich in vitamins. Particularly high is the content of vitamin A, vitamin B6 and vitamin C. The contained vitamin A promotes eye health, vitamin B6 strengthens the nerves and vitamin C helps the immune system to keep the body healthy.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 30 | Fat content 0.2 g |
| Cholesterol 0 mg |
Sodium 1 mg |
| Potassium 112 mg | Carbohydrates 8 g |
| Protein 0.6 g |
Vitamin C 8.1 mg |
Watermelon is at least 90% water, it contains about 0.03mg vitamin A, 0.04mg vitamin B1, 0.05mg vitamin B2, 0.07mg vitamin B6, 0.07mg vitamin E, 11mg calcium, 0.4mg iron, 109mg potassium, 9mg magnesium and 0.1mg zinc.
Intolerances and allergies
Cucurbits, which include melon, are potentially allergenic. However, watermelon allergy is very rare and manifests itself in rather harmless symptoms such as abdominal cramps, nausea or diarrhea. It should also be remembered that watermelon contains fructose. People with fructose intolerance should consume it only in moderation.
Shopping and kitchen tips
In the summer months, a watermelon is available in every supermarket and discount store at relatively low prices. Externally, a watermelon with its firm skin is hard to tell how ripe the inside is. At this point, the so-called “knock test” helps: the melon is held near the ear with one hand. With the knuckle of the other hand, the melon is lightly tapped. If the melon sounds hollow and emits a bright, metallic tone, it is not yet ripe and therefore not suitable for immediate consumption, as it still needs to ripen. If, on the other hand, the sound is dull but still sonorous, the perfect degree of ripeness has been reached and the melon can be eaten immediately. A fresh, whole watermelon can be stored very well at room temperature. It will keep fresh for several days to several weeks. A watermelon that has already been cut can be covered with cling film at the cuts and then placed in the refrigerator. This will keep it fresh for several more days: it can be stored in this way for about seven days without losing too many of its valuable vitamins. If you know before buying that a whole melon is too much for you, you can also buy watermelons already halved at the fruit merchant.
Preparation tips
In most cases, watermelon is preferably eaten raw and chilled in the summer. It also does very well in cocktails, bowls and smoothies, as sorbet or in ice cream. To cut the rather unwieldy watermelon, the two ends should first be cut off. A large, sharp knife should be used to help with this. A serrated knife is perfect for cutting melons. Once the ends of the watermelon are removed, it can be set up and split down the middle. The halves can now be easily cut into wedges, which in turn can be processed into handy triangles or cubes if needed. To do this, the flesh is cut perpendicular to the skin and then separated out with a cut directly along the skin.
