Slices of cold watermelon provide temporary relief to
summer’s sweltering heat. It’s a hot seasonal treat that people consume in
thousands of tons across the United States.
Watermelon originated in Africa. Egyptian hieroglyphics
display the vegetable; yes I said vegetable, as long ago as 2,500 BC.
Watermelon seeds were found in the tomb of Pharaoh Tutankhamun (King Tut).
Traders and explorers spread watermelon plants to China in
the 10th century. It spread throughout Europe by the end of the 13th century.
Native Americans cultivated melons in the 16th century. The vegetable was grown
throughout this country by the 1800s.
The popular hot weather food is a member of the cucumber
family. Like many vegetables, watermelons contain high amounts of water. A
watermelon is made of 90% water. It was used as a water source by travelers
thousands of years ago. The weight of a melon must have made it an impractical make-shift
canteen, but it offered a natural container for carrying water.
People can be assured the enjoyment of eating cold
watermelon is associated with health benefits. Watermelons are high in vitamins
A and C. They contain no saturated fat, no cholesterol and only trace amounts
of sodium. It has healthy amounts of potassium and lycopene. The red color of
the flesh of watermelons comes from lycopene that is an excellent antioxidant.
Watermelon has varieties that have been genetically modified
to meet public demand and increase sales. Two interesting modifications are
seedless and square varieties.
Seedless watermelons are a genetic mutation that was
developed about 40 years ago. Now the seedless variety amounts to almost 80% of
the watermelons sold. Increasing the size and lowering the cost of seedless
melons in past years made them the preferred variety by eliminating the seeds
many people found to be a nuisance.
It’s difficult to find square melons in this country because
of their high cost. Square watermelons are typically found in Japan where they
were developed to fit the tight spaces of small refrigerators used in that
country. Farmers put the melon plants into tempered glass boxes during the
growing process. The vines grow into the square shape and are harvested as
blocks that fill tight spaces. Sales of square melons in the U.S. are limited as
a novelty only. Growing square melons involves intensive labor that adds to
their price that is several times more than seedless ones.
Watermelons have limited availability. The overall season in
the northern hemisphere runs from May to September with the peak time from June
to the end of August. That limited access makes watermelons very desirable. United
States farmers cultivate watermelons for commercial sales in forty-four states.
The largest producers are Georgia, Florida, Texas, California and Arizona.
Demand keeps getting bigger from the different uses people
create with the consumption of melons. People put watermelon into drinks,
salads, and soups. Watermelon rinds are used for pickling and making wine.
Cooks also put slices of watermelon on their outside grills.
Rural areas have contests to see who can grow the largest
watermelon. The world’s heaviest melon weighed 350.5 pounds. It was grown in
Sevierville, TN, in 2013.
Selecting a ripe watermelon is simple. Thump the side of the
plant. It should have a dull, hollow sound. Placing a whole melon in a
refrigerator will keep it fresh for at least a week. The melon you buy should
look symmetrical with no flat sides. Check the underside that was on the
ground. It should be a pale yellow, not white or light green.
I hope you enjoyed this blog. I’ll a new one later this
month. Check my website at www.joevlatino.com. You can see information about my
book of short stories “The Device.” See a free sample of my stories there.
No comments:
Post a Comment