Watermelon, like melon, is native to Central Africa, where wild forms still exist. It was farmed in ancient times in the Middle East, India, and what is now Russia. It has been valued in hot nations since the dawn of time, where it serves a critical function when water is limited or dirty. Watermelon can thrive in locations where other high-water-content foods (tomatoes, strawberries, and celery) cannot. This is because to its tough rind.
Peasants in Egypt were compelled to serve watermelon to thirsty visitors more than 5,000 years ago. When we consider that it is made up of 92 percent water, we aren't shocked. Some kinds are grown solely for the purpose of soothing thirst. Because there are bitter and sweet varieties, it is usual to first pierce a hole in the fruit and taste it.
Watermelon was chosen over melon by the ancient Greeks and Romans. The Moors will introduce it to Spain in the eighth or ninth centuries. It will take longer to reach the rest of Europe, probably due to the fact that the kinds of the period required extremely warm temperatures to thrive. Many variations with red, pink, orange, yellow, and white flesh, round or rectangular in shape, would be described by botanists in the 16th and 17th centuries. In a nutshell, all of the varieties that we are familiar with now.
Spaniards, on the one hand, and African slaves, on the other, will bring it to America. The Amerindians swiftly embraced it from north to south, including the Hurons of eastern Canada, who allocated a spot for it in their gardens as early as the 16th century. Watermelon is grown in all warm parts of the world, but it is also grown in household gardens in colder nations. We encircle it with a thousand worries in the hopes of enjoying even one of its delicious, sun-drenched fruits. It is commonly classed into three weight categories in the trade: small (1.5 to 3 kg), medium (3.5 to 8 kilogram), and giant (above 8 kg) (from 8 to 11 kg).
The term “pasteque” first mentioned in French in 1512. The term experienced a long development from the Arabic al-Bâtikha to Hindi and Portuguese before reaching its current form.
The name “watermelon” is more often used in Quebec, owing to the influence of the English watermelon.
The first seedless watermelon cultivars were released in the United States in 1949. It was a watershed moment in the history of this fruit, as well as a distinct benefit. Watermelon seeds are scattered throughout the flesh, unlike melon seeds, which are concentrated in the core cavity. It's a pain to take them out one by one.
Watermelons, on the other hand, are bred in numerous nations to yield a huge number of seeds. These are considered a complete meal in Africa due to its high protein, carbohydrate, and fat content. It is used to make edible oil in other places. It is ground into flour for bread in India. They are roasted and salted and consumed in Asia.

Watermelon is a thirst-quenching fruit due to its high water content. It is low in calories and high in vitamins and antioxidant chemicals. Its flesh is red, pink, white, or yellow in color.
Watermelon is a low-energy fruit since it contains roughly 92 percent water. It is one of the fruits with the lowest carbohydrate content, and its flesh contains only trace levels of proteins and lipids.
Its sweet flavor is owing to the great sweetening power of its carbohydrates, which are primarily sucrose and fructose.
Vitamin C is found in watermelon. It's also a good source of B vitamins and provitamin A.
It has a low mineral content, but it is well-diversified. Potassium, magnesium, minor levels of calcium, phosphorus, and different trace elements such as iron, zinc, copper, and manganese are all present.
This fruit, on the other hand, has a large amount of antioxidant chemicals (carotenoids) like as lycopene and beta-carotene.
Serving size is used to categorize nutritional sources. Watermelon becomes a source of numerous vital nutrients when taken in larger quantities. A cup of watermelon, for example, contains magnesium, copper, vitamin A, vitamin B5 (pantothenic acid), and vitamin B6 (as well as other nutrients) (pyridoxine).
Nutritional and caloric values ​​of The Watermelon
For 100 g of Watermelon :

Watermelon is available from June through August.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. 1/6 or 1/8 of a watermelon is equal to 1/6 or 1/8 of a fruit portion.
Watermelon's primary carotenoid is lycopene. This molecule is thought to have a vital function in the body, including cholesterol-lowering and anti-inflammatory properties.
A high quantity of lycopene in the blood has been linked to a decreased risk of some chronic illnesses including cardiovascular disease and prostate cancer in several studies.
In general, eating foods high in carotenoids has been related to a reduced risk of developing some malignancies.
Vitamins, antioxidant chemicals, and fibre found in fruits and vegetables all play an important part in maintaining good health. A high intake of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other chronic illnesses.
A high intake of fruits and vegetables has been demonstrated in several prospective and epidemiological studies to reduce the risk of cardiovascular disease, some malignancies, and other chronic illnesses. Antioxidants found in fruits and vegetables may contribute to these beneficial benefits.
** Cancers
A substantial consumption of watermelon is linked to a decreased risk of prostate cancer, according to the findings of a research.
** Blood pressure
Watermelon powder supplements were proven to enhance blood function in people with hypertension in a pilot research.
** Content of carotenoids
Carotenoids, most notably lycopene, and, to a lesser extent, beta-carotene, are the principal antioxidant molecules in watermelon. Consumption of foods high in carotenoids, the pigments that give fruits their vibrant color, has been associated to a decreased risk of some malignancies. When a modest quantity of lipids (fat) is ingested at the same time, carotenoids are best absorbed in the body. Watermelon goes well with a slice of cheese or a handful of almonds.
** Lycopene
Watermelon's main carotenoid is lycopene. It lowers cholesterol, reduces inflammation, and inhibits the growth of some types of cancer cells, among other things. Lycopene levels in the blood have also been linked to a reduced risk of cardiovascular disease and prostate cancer.
Although there is insufficient data to determine a daily lycopene intake, epidemiological studies suggest that taking more than 6 mg of lycopene per day may have health benefits. A 125 mL (1/2 cup) portion of watermelon has around 3.5 mg of lycopene, which is roughly the same as a medium tomato, which is a well-known lycopene source. Watermelons of various cultivars have varying amounts of lycopene, with up to 8 milligrams of lycopene per 125 ml serving.
Furthermore, watermelon lycopene would be efficiently absorbed in the body, since it would enhance the concentration of lycopene in the blood exactly like tomato juice does. It's worth noting that, unlike other carotenoids, lycopene cannot be converted into vitamin A in the body.
More research is needed to better understand the bioavailability of lycopene in watermelon in order to avoid certain illnesses.
** Citrulline and arginine are two amino acids.
Citrulline, an amino acid, is abundant in watermelon, making it one of the most citrulline-rich meals. Citrulline is converted to arginine (an important amino acid) in the human body, where it plays a function in the cardiovascular and immune systems and is thought to improve blood vessel health. Watermelons with orange or yellow flesh have more seeds than those with red. According to a study, drinking watermelon juice on a regular basis can raise arginine levels in human blood plasma.

Watermelon, like pumpkin and cucumber, belongs to the Cucurbitaceae family of fruits.
It has a luscious pink meat that is rich in water and has a thick skin that is marbled with more or less dark green.
Watermelon, which originated in Africa, is today grown and enjoyed on nearly every continent.
In the summer, it may be seen on the booths in France.
It's not simple to find a perfectly ripe watermelon.
Watermelon skin should be glossy and the watermelon should be weighty for its size.
The fruit should have some yellow rind, suggesting that it is ripe.
In the West, the fruit is frequently offered in parts, allowing the purchaser to inspect the flesh and judge the fruit's quality prior to purchase.
If you cut your watermelon ahead of time, it should be consumed within four days. After 7 days in the refrigerator, the lycopene level of a diced watermelon drops from 6 percent to 11 percent, according to a research. However, over the first four days, the loss of lycopene is minimal.
The whole watermelon despises the cold. It's preferable to keep it cool, but not cold, at temps between 15 and 20 degrees Celsius. If not overripe, it will keep for 1 week to 10 days at room temperature.
Cut the watermelon into slices or cubes for freezing, or use a Parisian spoon to make little balls and place in a freezer bag. You may also freeze the juice after extracting it.

On a hot day, watermelon is best served chilled, without any spice. It also enables the construction of nutritious and light dishes for those who enjoy cooking. In a savory variety, it may also be cooked and consumed. It does, in fact, go nicely with cheese and olive oil.
Watermelon should be eaten uncooked.
A unique fruit salad. By cutting a watermelon into serrated lines, you may divide it in half. Using a Parisian spoon, remove the meat. Place the little balls in the empty rind, which now serves as a bowl, together with other fresh fruits.
Cut it into thin slices, season with salt and pepper, drizzle with olive oil, and serve with thin slices of goat cheese.
Recipes for watermelon
Sorbet, ice cream, or granita are all good for you. Freeze the watermelon for at least 1 hour after cutting it into cubes. Remove them from the freezer, allow them to soften for a few minutes, and then puree them with unsweetened concentrated grape juice and 1 or 2 tablespoons lime juice in a blender. Put it in a blender with yogurt, a little sugar, powdered cardamom, and a teaspoon of salt and serve in glasses with a mint or lemon balm leaf. Serve in a glass with a lemon or lime wedge and a dollop of vanilla ice cream, if preferred.
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Before serving, slice it and cook or barbeque it for 10 to 15 seconds.
The bark can be candied in fried doughnuts, as it does in China.

Watermelon might be the cause of an oral allergy syndrome, which is an allergic reaction to plant proteins. Some persons who are allergic to pollen suffer from this condition. After eating the offending food, the allergic individual has itching and a burning feeling in the mouth and throat. Symptoms might fade away in a matter of minutes. However, an allergist should be consulted to ascertain the reason of the response and any preventative precautions that might be taken.
Watermelon has minimal contraindications, which is a good thing. However, in certain sensitive individuals, watermelon eating might trigger allergic responses, which should not be overlooked. If you have any doubts, you should seek medical advice as soon as possible. In addition, if you have hyperargininemia, watermelon should be ingested in moderation.
** Allergy danger
Oral allergy syndrome can be caused by a variety of foods, including watermelon. This condition is caused by an allergic response to proteins found in a variety of fruits, vegetables, and nuts. It is a pollen allergy that affects certain people and is usually always followed by hay fever.
As a result, some persons with ragweed allergies may experience an immunological reaction if they eat watermelon fresh (heating normally breaks down the allergenic proteins). Itching and burning sensations in the mouth, lips, and throat affect these persons.
Symptoms might arise and then go quickly after eating or handling the problematic food. This response is not significant in the absence of additional symptoms, and watermelon eating should not be avoided on a regular basis. However, you should see an allergist to figure out what's causing your sensitivities to plant foods. The latter will be able to determine whether further measures are required.
** Hyperargininemia is a condition in which the body produces too much arginine.
Watermelon citrulline is converted to arginine, an important amino acid in humans. Hyperargininaemia (excess argine) is a rare hereditary condition caused by a lack of arginase, a liver enzyme. It has the potential to cause neurological harm. It is suggested that those who suffer from arginine deficiency reduce their intake of watermelon.

Watermelon is one of the summer's most popular fruits. It's all juicy and greedy, and it's all healthy for your health as well as your taste buds.
** It is beneficial to one's health.
The watermelon family of “superfoods” is known for its high antioxidant content. It, like the tomato, is high in lycopene, which gives it its attractive red color.
Lycopene is a well-known active agent in the battle against free radicals, which impair the immune system. The seeds are also beneficial to your health, despite their unpleasant taste.
** It's appealing to kids.
Children enjoy it because it is colorful, sweet, and juicy. When the temps are hot, this is an excellent method to get children to eat fruit while also hydrating them.
It may be eaten as is or as a sorbet for even more indulgence! It's healthier than ice cream and can be eaten as is or as a sorbet for even more pleasure!
** It does not cause you to gain weight.
Watermelon may be had without restriction at any time of day, even as part of a low-calorie diet, in the morning, lunch, or evening.
With only 30 calories per 100 grams, it lets you to hydrate and get your vitamins without gaining weight. It will, however, be combined with carbs and proteins to provide the body with the energy it requires to function effectively.
** It helps to alleviate muscular pain.
Watermelon, with its high water and citrulline content, helps to reduce post-exercise pains by keeping the body hydrated and preventing muscular inflammation. As a result, eating a wedge of watermelon after a workout is a wonderful reaction.
Potassium and vitamin B6 are abundant in watermelon, both of which help with protein absorption and muscular performance.
It is thus especially suggested before, during, and after physical activity in the case of sports endeavor to relax our muscles while delivering the ideal level of fluids that our bodies require.
** It refreshes.
Watermelon, which is made up of 92 percent water, may be used to cool down in hot weather.
It may be eaten straight or added to fruit salads, milkshakes, or smoothies for a thirst-quenching drink to be sipped via a straw with a dash of lime juice to accentuate the fragrances.
** It strengthens the immune system.
Watermelon includes the amino acid citrulline, which can help with immunity, making it great if you fall ill in the middle of the summer.
** It has anti-aging properties.
Vitamin A is found in watermelon. This is beneficial to the skin because it encourages the creation of collagen and elastin, which helps the epidermis retain its suppleness and youthful appearance.
** She is an excellent stress reliever.
B vitamins, such as B1, B5, and B6, are found in watermelon. Vitamin B6 is involved in the creation of neurotransmitters such as serotonin, melatonin, and dopamine, which are believed to help control anxiety and fear.
** It has anti-oxidant properties.
The paste contains lycopene, a well-known antioxidant that may also be found in tomatoes. Antioxidants aid in the fight against free radicals, which are linked to some malignancies.
** It has anti-inflammatory properties.
Watermelon includes anti-inflammatory chemicals that help to reduce inflammation. Choline, in particular, aids in the reduction of inflammation in the body and, as a result, the maintenance of good health.
** It has a low calorie count.
Because watermelon is 90% water, it has extremely little calories. It is one of the ten least caloric fruits, at 40 calories per 100 g. As a result, it's great for summer hunger pangs.
** It aids digestion.
Dietary fiber is abundant in watermelon. Dietary fiber helps the digestive tract work properly and prevents cholesterol from forming.