Watermelon enjoys great popularity, especially in the summer, because on hot days we especially like to enjoy the juicy fruit. A high water content and fruity taste make watermelons a healthy refreshment – almost without calories. This type of melon is best eaten fresh and raw, but delicious watermelon recipes such as punch, smoothies or fruit sorbet are a hit at any garden party.
Vitamins in watermelon
First and foremost, as the name suggests, a watermelon contains water, about 90 to 95 percent of it. Apart from that, however, the fruit fibers also contain many vitamins, especially vitamin A and some vitamin C.
In addition, there is a considerable amount of iron as well as magnesium, phosphate and calcium. In addition, watermelon contains a low sodium content in combination with potassium, which, together with the large amount of water, drain and cleanse the kidneys.
Watermelon: calories and nutritional values.
A watermelon has hardly any calories, only about 24 to 39 kcal per 100 grams. The seeds of this melon are also not to be despised, because they contain vitamins, minerals, fat and protein. A look at the remaining nutritional values of watermelon shows: Its flesh contains almost no fat. Fiber and protein it contains only in small quantities, carbohydrates make up about six to eight percent of the flesh.
Watermelons: Season and buying tips
The season for watermelons is basically all year round due to their large distribution area. In Germany, however, they are usually only available for purchase in the summer months. Since the ripeness of the fruit cannot be seen when buying the green, thick skin, a little trick helps here: If a dull, sonorous sound is heard when tapping on the watermelon, the fruit is ripe. If, on the other hand, it sounds hollow and metallic, the melon is not yet ready to eat. Since most people can’t eat a whole watermelon at once anyway, and the fruit will go bad after a few days in the refrigerator, it’s a good idea to buy half a melon at the fruit store. These are usually kept fresh with cling film and are just as good as whole watermelons. However, it is easier to judge the condition and ripeness of the watermelon here by looking at the cut flesh. The flesh should be uniformly colored a juicy shade of red or pink.
Recipes with watermelon
The most common way to prepare a watermelon is to simply split it down the middle, then quarter and slice it. Because of its bold, bright color, watermelon is also a popular way to decorate food. For summer parties, the following recipe for a watermelon punch is suitable:
- Cut a kind of lid from a large watermelon.
- Remove the flesh until, like a Halloween pumpkin, only the hollow shell is left. This serves as a vessel for the punch.
- Cut the flesh into bite-sized pieces.
- Now fill the hollowed watermelon with a bottle of white wine and 0.5 liters of vodka.
- Add the pulp of the watermelon and a can of mixed fruit.
- Then put the lid back on and let the punch infuse overnight in the refrigerator.
- Just before serving, add a chilled bottle of sparkling wine.
Smoothie with watermelon
A great refreshment on hot days is also the non-alcoholic watermelon smoothie, which can be easily prepared according to this recipe:
- Puree 300 grams of seeded pulp with a cup of yogurt, 120 ml of milk and 1 tablespoon of powdered sugar.
- Then add two scoops of vanilla ice cream.
- Mix the shake until frothy.
- Pour into two glasses, decorate with mint leaves and serve.
Watermelon: cultivation and origin
Originally, the watermelon comes from South Africa. Because it loves sun and dry, sandy soil, it still grows wild there in the steppe. However, wild watermelon varieties usually taste bitter and are more popular because of their seeds. In many southern countries, these are roasted and salted like sunflower seeds and eaten as a healthy snack. Flour or oil is also made from watermelon seeds. Domestication and cultivation of the watermelon began with the ancient Egyptians. However, the fruit came to Europe relatively late.Today, China, Turkey, USA, Iran and Brazil are among the most important countries for the cultivation of this type of melon. Just like their relatives, the annual, herbaceous watermelon plants grow in branched tendrils on the ground. A full-grown watermelon can weigh up to 100 kilograms – but usually the fruits weigh between three and 25 kilograms.
Is the watermelon a vegetable?
Watermelon, similar to the rest of the melon varieties, is considered a fruit vegetable. All melons belong to the gourd family, but some types of melons are particularly closely related to the cucumber family, such as the honeydew melon or the sugar melon. Strictly speaking, then, watermelon is a vegetable and not a fruit, even though it is traded and eaten as a fruit.
