The ample supply of watermelons is not surprising because these colourful fruits guarantee a refreshing treat and impress with their healthy composition.
Watermelon – much more than just water!
The melon, which originates from tropical and subtropical countries, is finding more and more connoisseurs – after all, it allows you to feast without calorie regret and, incidentally, serves as an excellent thirst quencher. Because as the name suggests, watermelon consists of 90 percent water and thus contains only about 35 calories and only about 8 g of carbohydrates per 100 g. But that’s not all!
Among other things, the large round ball provides vitamin A and its precursor, beta-carotene, as important vital substances for skin and hair as well as for the health of the eyes. Furthermore, the contained C and B vitamins effectively contribute to a balanced diet. Minerals and trace elements such as potassium, calcium, magnesium and iron contribute to maintaining essential bodily functions.
Last but not least, the high concentration of the amino acid citrulline positively affects cardiovascular health. The secondary plant substance lycopene, also the colouring agent of watermelon, is said to have significant anti-inflammatory and antioxidant properties.
Against this background, these fruits are ideal as a refreshing snack, a much-loved picnic classic, or a varied side dish to various main courses.
Watermelon – where does it come from?
The forerunner of today’s watermelon was cultivated in Africa before it reached our Mediterranean, Central European region. Archaeological finds confirming its consumption in Libya as early as 5,000 years ago show how old the plant is. Today, different varieties of the annual cucurbit plant can be planted in the sunny garden even in this country.
Watermelon – which one is right for me?
The many species and varieties do not make it easy to choose the right one. The most important criteria are whether “with seed” or “seedless” and personal taste! Each melon develops a yellow spot on the side with which it rests on the ground during ripening. You can see this spot’s degree of ripeness: The more yellow the site, the more ripe and sweet the fruit is. The fresher it is sold, the firmer and crunchier the flesh. If the watermelon can be easily pressed at the stem end, it is already overripe; the meat will be mealy.
To ensure you get a melon with the optimum degree of ripeness, you should carry out the tried and tested tapping test: A hollow sound finally promises a refreshing and healthy taste experience!
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