it by the 4th century BCE. World production of
watermelons is now double the production of
all other melons combined. Watermelons are
notable for the large size both of their cells,
which are easily seen with the naked eye, and
their fruits, which can reach 60 lb/30 kg and
more. Unlike other melons, the watermelon
consists of seed-bearing placental tissue
rather than seed-surrounding — thus seed-free
— ovary wall. “Seedless melons,” which
actually contain small undeveloped seeds,
were first bred in Japan in the 1930s. The
classic watermelon is dark red with the
carotenoid pigment lycopene, and in fact is a
much richer source of this antioxidant than
tomatoes! Recent years have brought yellow-
orange varieties. A good watermelon has a
crunchy, crisp, yet tender consistency, a
moderately sweet taste, and a delicate, almost
green aroma. External signs of quality are a
substantial heaviness for the melon’s size,
yellow skin under-tones indicative of
barry
(Barry)
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