Watermelon

A large, juicy fruit with sweet red flesh and a hydrating, refreshing taste. It is eaten sliced, blended into drinks, and paired with salty cheese.

Watermelon

Taiwan 2009 Tainan City Organic Farm Watermelon FRD 7962: Fred Hsu (Wikipedia:User:Fred Hsu on en.wikipedia), CC BY-SA 3.0 (Wikimedia Commons)

Where it comes from

Watermelon is believed to have originated in northeastern Africa, and Sudan and Egypt have grown it for thousands of years. It is a summer staple across the Middle East, often eaten with white cheese.

Explore the cuisine of Egypt, Sudan.

Nutrition: Watermelon is about 90 percent water and provides vitamins A and C.

Fruit guide

Enjoying Watermelon

Ways to enjoy it

  • Chilled slices on their own
  • With salty feta or white cheese
  • Blended into juice or slushies
  • Cubed in fruit and mint salads
  • Grilled slices with lime
  • Frozen into sorbet or pops
  • Paired with fresh mint and lemon

How to choose, prepare and store

  1. Pick a melon that feels heavy for its size, with a yellow patch where it rested on the ground and a hollow sound when tapped.
  2. Wash the outside before cutting.
  3. Cut off both ends and stand the melon upright, then slice off the rind in strips.
  4. Slice into wedges, cubes or sticks.
  5. Chill for at least an hour before serving.
  6. Store cut watermelon wrapped in the refrigerator for up to 4 days.

Variations

  • Seedless watermelon: Easy to eat.
  • Yellow watermelon: Honey-sweet flesh.
  • Sudanese gadarif melon: A hardy local type.

Cook’s tip: Chill the whole melon in advance, since cold slices taste sweeter and crisper.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Taiwan 2009 Tainan City Organic Farm Watermelon FRD 7962: Fred Hsu (Wikipedia:User:Fred Hsu on en.wikipedia), CC BY-SA 3.0 (Wikimedia Commons)