Fruit – Vegetable – Tropical Fruits
Watermelons originally come from the steppes of south of Africa where they grow wildly in semitropical and tropical regions to this date and are collected by the natives. Being made up of about 95 % liquid, they serve as a kind of “water tank”.
The annual creeping plant, which is related to cucumbers and pumpkins, courgettes and sugar melons, has big tender-yellow blossoms from which gigantic fruits develop; watermelons can grow up to 20 kg in size. Different to sugar melons, the seeds — up to 1000 in the number — are spread throughout the entire flesh.
Today, watermelons are cultivated worldwide: In Turkey or in Greece they have turned into to a kind of “national fruit”, the first specimens come as as early as spring from Spain and Japan one has bred seedless varieties.
All the year round: Spain delivers from the end of March until the end of October with the busy season being from April to August; Italy from the end of July; Turkey from May until September; Greece from June until September; Cyprus from April until September; France from June until August; Israel from April to July; Hungary from middle of July until September; Egypt from March until April.
They may be eaten raw, used in sweet dishes and salads as well as added to raw ham, salami and spicy kinds of cheese. In addition, they can be mashed as a sorbet.
Sliced fruit wrapped up in plastic film can be put in the fridge for 2 days. Post-maturation: at room temperature.
Overripe fruits can cause indigestion!