National Watermelon Day
August 3rd is National Watermelon Day and a great time for that great summer treat. Although today they're enjoyed throughout the world, the watermelon originated in Southern Africa. There's long been a controversy over whether the watermelon is a fruit, a berry, or a vegetable. Aside from the scientific definition and category, most people consider them a fruit.
Watermelons were in the Nile Valley before the time of Christ, and watermelon seeds were found in King Tutankhamen’s tomb. By the 7th century, watermelons had made their way to India and then China. Moorish invaders carried them to Southern Europe, and from there they traveled to the other European regions. Explorers and colonists introduced them to the New World. In fact, with the push for colonization in the 16 and 1700’s, the plant spread over most of the world. Only those places where the climate was too cold for them to grow didn't cultivate them.
Over the years, botanists have propagated many varieties – over 2,000 of them. The largest watermelon ever recorded came from a Carolina Cross plant which produces the traditional red center, green rind, and outer shell. This one weighed 351 pounds.
Nutritionists didn’t use to think watermelon had many nutrients. However, new research is proving this wrong. In fact, some sources put them on the list of “the world’s healthiest foods.” Besides vitamin C, they’re loaded with antioxidants, flavonoids, citrulline, and lycopene. These elements are important to cardiovascular and perhaps bone health, as well as the prevention of certain kinds of cancer. The riper the watermelon, the more of these beneficial substances it contains.
Watermelons like warmer climates and thrive best in daytime temperatures around 80 degrees. They can tolerate hotter climates better than colder ones. Growers in cold climates need to start the seeds indoors to make up for a shorter growing season. Most varieties take from 70 to 90 days to mature.
The center of the watermelon isn't the only edible part. Watermelon juice can be mixed with other fruit juices or made into wine. Their seeds can be dried and roasted or ground into flour. People also eat the rinds, which can be stewed or stir-fried and served as a vegetable. In the South, it’s also common to make watermelon rind pickles. Here is my favorite recipe for them:
Watermelon Rind Pickles
Take about a half a peck of watermelon rind. Peel off the hard outer covering and any pink flesh so that only white and light green rind is left. Cut into about one-inch chunks. Dissolve 3 tablespoons of picking lime in 2 quarts water and add rind. Add a little more water if needed to cover. Let set for 2 hours. Drain, rinse, and cover with cold water. Cook until just tender. Drain. Tie 1 tablespoon whole cloves, 2 pieces ginger root, and 3 sticks of cinnamon in a thin cloth. Add juice from 1 lemon, 1 quart water, 1 quart white vinegar, and 8 cups sugar. Simmer for 10 minutes. Add watermelon rind and simmer until rind has a clear look. (Add a little water if syrup becomes too thick before rind is done.) Remove spices (add 1 – 2 drops of green food coloring if desired) and pack into quart jars leaving 1/4-inch space from the top. Cap with lids and rings and process 10 minutes in a hot water bath. Makes about 7 quarts.
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