Obsession with Melon

The heat is starting to rise, indicating that another brutal summer is almost here. The many shaded areas that are springing up across the city are little pockets of relief from the intense heat. These are places where street sellers set up shop and sell fruit punches and refreshing drinks.

Of all of them, the sight of a large, red watermelon is the most calming to the eyes. Everyone has probably had a glass, if not a pitcher, of this filling beverage or nibbled on its appetizing meat. Watermelon is one of the few things that can make Indian heat bearable. To taste a watermelon is, in Mark Twain’s words, to know what the angels eat.

But are you aware of this? Changes made to the watermelon production technique over millennia have produced the sweet and soft fruit that we enjoy today.

According to studies, the ancestor of the watermelon was first grown in Africa before spreading to the Mediterranean region and other areas of Europe. The ancient progenitor of watermelon is thought to be the citron melon type, which is native to southern Africa.

The egusi melon, native to western Africa, is the second most common kind. Surprisingly, rather than for its meat, humans grew it for its tasty seeds. But the wild watermelons, or primitive types, tasted harsh and were not very tasty.

Watermelons were grown widely even though they sometimes tasted bland and were harsh, as they could still be eaten weeks after planting. People kept these melons in storage and used the water they contained to live before the dry season.

In order to make watermelon sweeter, gardeners later started selecting breeding the fruit. This transformation was mirrored in the fruit’s flesh, which took on a vivid crimson hue.

The Egyptian link

Evidence of watermelon cultivation by Egyptians about 4,000 years ago has also been found. Egyptian tombs, notably King Tut’s, have been found to contain paintings of the fruit on them. Furthermore, watermelon fragments have also been discovered within the tombs, perhaps an attempt to provide the dead with fluids during their transition to the afterlife.

The Greek relationship

Greeks named watermelon “pepon” and applied its wet rinds to the heads of youngsters suffering from heatstroke as a remedy. In addition to its therapeutic qualities, watermelons were regarded as a cooling snack. Roman scientist Pliny the Elder made reference to this characteristic in his Historia Naturalis, written in the first century.

The relationship between politics and

The oblong-shaped watermelon is not only a delicious fruit that tastes good any time of day, but it can also be used as a political instrument. One such instance is the 1856 “Watermelon Riot.”

The Panama Isthmus was of interest to the United States in the 19th century because it offered the easiest transoceanic passage from Central America. A train loaded with one thousand people headed for California landed in Panama City on April 15, 1856. Due to low tide, passengers were unable to board the steamer John L Stephens and go farther from this location. A few of the travelers disembarked to investigate the La Cienaga area.

While roaming, one of them, Jack Oliver, came onto a watermelon store. He grabbed a piece of the fruit and refused to pay. Arguments were heated. Oliver quickly produced his revolver and the merchant his knife. The increasing aggression quickly turned into a brawl between the Americans and the locals. Numerous people were hurt and some died.

For Palestinians, watermelon has great symbolic meaning. In the aftermath of the Israel-Hamas conflict, the fruit has surfaced once again as a political instrument.

Originally, it served as a way around Israel’s restriction on the Palestinian flag’s display after its takeover of the West Bank and Gaza in 1967. Because watermelon has the same colors as the Palestinian flag—red, black, white, and green—the Palestinians used it as a result.

It goes without saying that the powerful watermelon has made a lasting impression on history. Now let’s look at this popular fruit’s nutritional advantages.

nutritional advantage

Watermelon, with its 92% water content, is a refreshing and revitalizing fruit.

Rich in vitamins A and C, it boosts immunity, enhances eyesight, and provides internal nourishment.

The lycopene concentration encourages normal blood pressure and cholesterol levels.

Watermelon is still a guilt-free, low-calorie, low-fat treat for those who are conscious of their weight and well-being even if it is delicious.

Additionally, it promotes intestinal health and wards against constipation.

The fruit also happens to be the skin’s greatest buddy because of its moisturizing qualities.

Although the full potential of watermelon is still being investigated, research has shown that it may protect against cancer.

Watermelon margaritas frozen

Components

Cubed watermelon weighed 800g.

125 milliliters of tequila

75 milliliters in three seconds

Two limes, juiced and zesting, plus one wedge for the rim

Two teaspoons of honey

Regarding the garnish

4 teaspoons sea salt flakes

Two teaspoons of caster sugar

1 tsp of chilli flakes

Technique

After placing the watermelon chunks in a freezer-safe container, let them solidify over night. As it cools, be ready to decorate each glass’s rim. In a separate bowl, mix together the sugar, lime zest, chilli flakes, and sea salt flakes. Put aside. After the watermelon chunks are firm, combine them with the honey, lime juice, triple sec, tequila, and food processor. Process until the mixture is smooth. Before dipping in the garnish mixture, run a lime wedge along the rims. Fill the cups with the beverage. Serve right away.

Popsicles with watermelon

Components

A single medium-sized watermelon

Lime juice

Technique

One medium-sized watermelon should be cut and cubed. For optimal flavor, combine the melon chunks with freshly squeezed lime juice in a blender. Process till very smooth. Fill the molds with the watermelon mixture, cover them, and insert the popsicle sticks. Lastly, freeze the popsicles for four hours or overnight, or until they solidify.

Pudding with watermelon

Components

Four cups of watermelon, roughly sliced

2 tablespoons cornstarch

¼ cup of granulated sugar

One vanilla bean: ½

Two tsp of fresh lemon juice

Accessory

Cream whipped (optional)

Pistachios without salt, chopped or crushed

Technique

Smoothly blend the watermelon slices. Pour into a cup using a sieve. Three glasses of watermelon juice will be in this. Pour two tablespoons of watermelon juice and cornstarch into a small bowl. Until smooth, stir. Transfer the leftover juice from the watermelon to a saucepan. Simmer for 5 minutes after bringing to a boil. Mix in the sugar and vanilla seeds, whisking to dissolve the sugar. Add the cornstarch mixture to the watermelon juice and stir one more. Simmer for three minutes, stirring now and again. Pour in the lemon juice. Spoon pudding into tiny glass jars, being sure to strain it well. For three hours, cover and refrigerate.

Pickled watermelon rind

Thanks to The Spruce Eats

Components

0.97 kilogram of watermelon rind

1/4 cup pickling salt

Four cups of water

Two cups of granulated sugar

One cup of white vinegar

One tablespoon of broken cinnamon stick

1 ½ tsp whole cloves

Lemon, thinly sliced: 1/2

Technique

Take off the watermelon rind’s dark green and pink sections. Rind; cut into 1-inch pieces; weigh out 7 cups. Add the rind to a jar with three cups of water and salt. If required, add more water to cover the rinds. Let it soak for the whole night. Rinse and drain the rind. In a saucepan, cover the rind with cold water. Simmer for ten minutes or so. Add the sugar, vinegar, whole cloves, cinnamon, and the last cup of water. Simmer in a saucepan for ten minutes. Simmer the liquid for 30 minutes after adding the lemon slices and the drained watermelon rind. Pour the heated watermelon rind and syrup mixture into half-pint jars. Boil the jars for five minutes. After that, let it cool.

Cucumber, feta, and watermelon salad

Components

Tbsp honey and Tbsp lime juice

One to two tablespoons extra virgin olive oil

Salad with a touch of salt

Peel and cut into cubes the watermelon: ½

Two cups of diced cucumber

Chopped fresh mint leaves: fifteen

15 freshly cut sprigs of basil

Feta cheese crumbles: ½ cup

Method: Combine honey, olive oil, lime juice, and a dash of salt in a bowl. Put away for a little while. Toss the watermelon, cucumbers, and fresh herbs together in a big basin. Drizzle the dressing over the watermelon salad and toss to mix. Incorporate the feta cheese.