What’s in a name?
The official botanical name for watermelon is Citrullus vulgaris, referring to its colour and shape (vulgaris means ‘common or ordinary’).
Nutritional information
True to its name, watermelon flesh is over 90% water. Historically, it was used as a valuable source of portable water in the desert, or when natural water supplies were contaminated.
One serving of watermelon (155g) is fantastically good for you providing you with 80% of your recommended daily intake of vitamin C, whilst also being high in fibre and low in calories. For those on a diet it really is the perfect healthy option.
History and origins
Native to Africa, and believed to have originated in the Kalahari Desert, watermelons were also cultivated in Egypt and India as farback as 2500 B.C. They were even visible in ancienthieroglyphics and numerous watermelon seeds were said to have been recovered from the tomb of Pharaoh Tutankhamun.
There are more than five hundred varieties of watermelon grown worldwide. Where certain varieties of watermelon grow wild, up to 100 melons can be produced from one vine.
Watermelons worldwide
National Watermelon Day is a huge event across America with watermelon picnics, parties and pip-spitting contests happening annually.
Cubic and pyramidal watermelons have been grown in Japan. There, watermelon is considered a luxury item and therefore a popular gift to bring a host. One regular-shaped melon can cost up to £45.
Everywhere else it is considered a fruit, but in Oklahoma USA the watermelon has been officially declared a vegetable and the official state vegetable at that (the official state fruit is a strawberry).
In Mexico during the holiday of Dia de los Muertos (Day of the Dead) watermelons are eaten by those reenacting the dead as a traditional part of the celebrations.
Growing tips
Although melons are traditionally grown in hotter climates, it is possible to grow them here in the UK. Advice depends on the variety of melon you want to grow, so talk to your garden centre when you buy the plant or seeds about how best to optimise growing conditions.
As a general guideline, watermelon seeds germinate at temperatures between 68° and 95° F. At 77° F, seed germinate and emerge within five days. Planting of the seeds should be delayed until any danger of frost has passed. Seeds should be planted at a depth of 1" in good quality compost.
Eating Tips
Use your eyes and ears to select the pick of the bunch.
A good-quality watermelon will have a deep-pitched tone when slapped with an open palm. Avoid melons with a high-pitched tone or a dead, thudding sound.
Watermelons should be firm to the touch, an even shape, and heavy for their size. The flesh should have a fresh, firm texture, and may contain seeds depending on the variety. Watermelons do not ripen any further once they are cut from the vine.
Storage
Store uncut watermelons at ambient temperatures, out of direct sunlight. The fruit can be stored for up to two weeks in this way. Once sliced, watermelons should be wrapped in clingfilm and should be refrigerated away from other fruit to prevent premature over-ripening.
Watermelon Salad
Ingredients:
1 5lb watermelon
1 sweet onion
4 tablespoons red wine vinegar
8 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Salt and pepper to taste
Instructions:
Cut the flesh from the melon and slice into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
For the dressing, combine the vinegar, salt, pepper in a small bowl and whisk until all the salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.
Divide the salad among individual plates and garnish with mint leaves to serve.
Serves: 4.
Source: www.foodnetwork.com
Watermelon Snow Cones
Ingredients:
1 medium watermelon, deseeded
1 medium tub of vanilla yogurt
25g sweetened desiccated coconut
Sprinkles
Ice cream cones or paper cups/cones
Instructions:
Using an ice cream scoop, make balls of watermelon and place them in the freezer on a baking sheet lined with greaseproof paper for no more than 1 hour. Remove from the freezer and roll the watermelon balls in the vanilla yogurt, and then sweetened coconut. Place one or two in an ice cream cone or cup, top with sprinkles and enjoy.
Makes about 15-20 servings, depending on cone size.
Watermelon Banana Split
Ingredients:
2 bananas
1 medium watermelon, deseeded
230g fresh blueberries
230g diced fresh pineapple
230g sliced fresh strawberries
60g pre caramel sauce for ice cream
60g roasted or honey roasted almonds
Instructions:
Peel the bananas and cut them in half lengthways, then cut each piece in half. For each serving, lay two banana pieces against the sides of a shallow dish. Using an ice cream scoop, place three watermelon scoops along the middle of each dish. Arrange the strawberries, blueberries and pineapple in the dish (you could choose one topping for each scoop), then drizzle a little caramel sauce over the top. Sprinkle with almonds.
Makes 4 servings.
Source: http://www.watermelon.org/kids_recipes.asp
Mixed Melon Fruit Basket
Ingredients:
1 medium-sized watermelon
1 cantaloupe melon
1 honeydew melon
2lb of seedless red or green grapes (or a mixture)
To make the watermelon basket, first wash the outer rind with cool water. Then, use a sharp knife to slice off one end of the melon, removing about a quarter of it. With a large serving spoon, carefully scoop out the flesh and keep for later. Decorate the rind bowl by using the tip of a vegetable peeler or lemon zester to inscribe a star pattern on its outer surface.
Next, cut the cantaloupe in halves and remove the seeds from the centre of each. Use a melon baller to remove the cantaloupe flesh from one of the halves. Use the second half to make melon stars. To do this, set this half on its side and cut it into 1” slices. Lay the slices on a cutting board and use a star-shaped cookie cutter to cut out stars. Repeat the entire process with the honeydew melon.
Remove the seeds from the scooped out watermelon and cut additional stars out of it. Wash the grapes and remove them from their stems. Fill the watermelon basket with the melon balls, stars, and grapes.
You could also add raspberries, strawberries, blueberries or pineapple.
Recipe source: Family Fun Magazine (US)
http://jas.familyfun.go.com/recipefinder/display?id=13678
