Watermelons

History

Watermelons originated in the deserts and semi-tropical regions of Africa. Egyptians have been cultivating the melons for more than 4,000 years. The fruit served as an important source of water in the desert. African slaves and Christian missionaries introduced the watermelon to the rest of the world.

Watermelon Today

Today, watermelons are grown in the warmer parts of all continents.

Source:Fruit and Vegetable Facts and Pointers: Watermelon", United Fresh Fruit and Vegetable Association

Contents

Fun FactsFace of a FarmerSeasonNutritionStatisticsHelpful Links

Durst Organic Growers

Jim and Deborah Durst strongly believe in farming techniques that build soil fertility while balancing wildlife and insect ecology.

Their fourth-generation farm is located in an area of California called Hungry Hollow at the mouth of the Capay Valley.  The micro climates and soils provide the perfect environment for growing the most delicious tasting asparagus, melons and tomatoes.

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Season

Watermelons come from Texas, Florida, Arizona, and California and are available year round.

Ripeness

Choose a watermelon that is free of cuts, dents, and bruises. The melon should be heavy for its size. The underside of the watermelon should have a creamy yellow spot where it sat on teh ground while it ripened in the sun.

Storage

Store uncut watermelon in a cool place. Cut fruit should be refrigerated.

Watermelon contains vitamins A, C, B6, and potassium. It is fat-free, and high in energy. It also contains more lycopene than other fruits or vegetables, which may reduce the risk of cancer and heart disease.