This is the time of the year when one sits back in the old rocking chair on the porch, savoring the cool delicious taste of a slice of watermelon and not really giving any thought or caring to its origin, rather only that it tastes good.

Well the watermelon (Citrullus lanatus) is a vine like flowering plant which came from southern Africa.  Its fruit, which is also called watermelon, is a special kind referred to as a pepo (a berry which has a thick rind and fleshy center).  The watermelon fruit, loosely considered a type of melon, an has a smooth exterior rind and a juicy sweet interior flesh.
 
The first evidence of watermelons can be dated back to ancient Egypt, where watermelons were recorded in their hieroglyphics. By the 10th century, China was cultivating this luscious fruit. Present day, Russia, the US, Iran and Turkey are the main producers of watermelon.  This delicious plant captured the taste buds of all, effectively spreading around the world.

In addition to offering a wonderful treat, watermelon has the HIGHEST amount of the powerful antioxidant lycopene of any fruit or vegetable except one, GAC.  This antioxidant has been well researched for its benefits against heart disease and several types of cancer, namely prostrate cancer.  It’s rich in vitamin A, which supports eye health, and vitamin C, which is an important player in our immune system.

Lycopene is not an essential nutrient for humans, but is commonly found in the diet, mainly from dishes prepared from tomatoes. When absorbed from the stomach, lycopene is transported in the blood by various lipoproteins and accumulates in the liver, adrenal glands, and testes.

Although lycopene is not an essential nutrient for humans, the water melon offers much more than 95% water content.  Below is a tabulation of all ingredients offered by a watermelon:

Nutritional value per 100 g (3.5 oz)

Energy   127 kJ (30 kcal)
Carbohydrates  7.55 g
- Sugars   6.2 g
- Dietary fiber  0.4 g
Fat    0.15 g
Protein   0.61 g
Water    91.45 g
Vitamin A equiv.  28 ?g (4%)
Thiamine (Vit. B1) 0.033 mg (3%)
Riboflavin (Vit. B2) 0.021 mg (2%)
Niacin (Vit. B3)  0.178 mg (1%)
Pantothenic acid (B5) 0.221 mg (4%)
Vitamin B6   0.045 mg (3%)
Folate (Vit. B9)  3 ?g (1%)
Vitamin C   8.1 mg (10%)
Calcium   7 mg (1%)
Iron    0.24 mg (2%)
Magnesium   10 mg (3%)
Phosphorus   11 mg (2%)
Potassium   112 mg (2%)
Zinc    0.10 mg (1%)

This is truly a healthy and enjoyable food for our pleasure. 

We all love our watermelon when it is juicy and ripe.  However, it is extremely depressing when one bites into a tasteless melon.  Uck! 

Here a few hints to help you select the right melon:  First, look for one that has a yellow mark on its underside.  This indicates that the melon was ripened on a vine and not picked too early.

Make sure the skin is firm and the shape is symmetrical(round or oval).  Knock on the watermelon with your knuckles and it sound sound hollow.  Lastly, the melon should feel heavy for its size.

Remember to store the uncut melon on the counter or a room temperature.  According to a published study published this increases the amount of lycopene in the watermelon. Once it is cut, store it in the fridge and consume quickly.