Mini-Wassermelone, rot

Watermelons can weigh 15 kg or more. Their flesh contains even more water than that of cantaloupe – up to 95%. In the warm season, the sweet watermelon is an ideal thirst quencher.

Origin

Today, watermelons are grown worldwide: in Southern Europe, North Africa, southern Russia, the USA, South America, Japan, China, i.e. in the tropics and subtropics of the whole world. The most important imports come from Spain, Italy, Hungary, Greece from May to the end of September, and from Panama and Costa Rica in the off-season.

Tips

Covered with cling film, the cut surfaces of the cut watermelon can be kept fresh in the refrigerator for several days.

Preparation

Watermelons are particularly suitable for eating raw; to do this, divide the fruit into segments and remove the inedible seeds. In the meantime, there are also low-seed varieties that expand the range. Also use for fruit salads, cold bowls, sorbets, desserts or refreshing, even non-alcoholic, fruit bowls. 

Storage recommendation

A whole melon should best be stored at room temperature. Already cut pieces stay fresh the longest in the refrigerator, covered with cling film.