Watermelon

Watermelon
Citrullus lanatus (Thunb.) Matsum. et Nakai
Cucurbitaceae Family

Description of Watermelon

Watermelon is an annual herbaceous plant with a hollow, climbing stem (6.5–16.4 ft or 2–5 m), covered with soft hairs. Leaves are large, 4–8 in (10–20 cm), triangular-ovate, with 3–5 pinnately lobed segments, rough-textured. Flowers are yellow, 0.8–1.2 in (2–3 cm), unisexual, with a bell-shaped corolla. Fruits are pepos, 1.1–44 lb (0.5–20 kg), spherical, oval, or cylindrical, with green, striped, or solid skin and juicy flesh (red, pink, yellow, or white). Seeds are flat, 0.2–0.8 in (0.5–2 cm), brown or mottled. Cultivars: ‘Crimson Sweet’, ‘Charleston Gray’, ‘Sugar Baby’. Flowering occurs in May–August, fruiting in August–September.

 

Distribution and Ecology of Watermelon

Watermelon originates from Southern Africa, where wild forms still grow. It has been cultivated since ancient times in China, from the 11th–12th centuries in Europe, and the 13th century in Russia (Volga region, southern areas). Major cultivation regions include China, Turkey, the United States, and Egypt. It prefers warm climates (77–95°F or 25–35°C), sandy or loamy soils (pH 6.0–7.0), and irrigation of 5–8 gal (20–30 L) per plant every 7–10 days. The plant is sun-loving, requiring 8–10 hours of sunlight. Propagated by seeds. Yield: 8–20 tons/acre (20–50 t/ha). Care includes potassium fertilization (0.5–0.7 oz/m² or 15–20 g/m²) and protection against aphids and anthracnose. Watermelon helps prevent soil erosion.

 

Raw Materials from Watermelon

Raw materials include flesh (fructus Citrullus lanatus), rind, and seeds (semina Citrullus lanatus). Flesh and juice are harvested in August–September at ripeness (dried fruit stalk, dull sound when tapped). Rinds are dried at 104–122°F (40–50°C), yielding 10–15%. Seeds are dried at 86–104°F (30–40°C), yielding 20–25%. Quality standards: flesh free of rot; rinds green; seeds brown; moisture <12%. Store in airtight containers (flesh: 2–4 weeks at 41°F or 5°C; dried rinds and seeds: 1 year). Flesh has a sweet aroma and taste.

 

Chemical Composition of Watermelon

Flesh contains water (80–90%), sugars (up to 13%, fructose, glucose, sucrose), organic acids (malic, citric, 0.1%), pectins (0.68%), vitamins (C 20 mg/100 g, B1 0.04 mg/100 g, B2 0.03 mg/100 g, B6 0.06 mg/100 g, folic acid, carotene 0.7 mg/100 g), lycopene, proteins (0.7%), fiber (0.6%), and minerals (potassium 64 mg/100 g, calcium 14 mg/100 g, magnesium 224 mg/100 g, iron 1 mg/100 g). Seeds contain fatty oil (up to 50%), proteins (35%), alkaloids (0.3%), and phytosterols. Flesh calories: 25–30 kcal/100 g (fresh), 200–250 kcal/100 g (dried).

 

Uses and Benefits of Watermelon

Watermelon has diuretic, antipyretic, detoxifying, choleretic, and general strengthening effects. It is used in traditional remedies for kidney and liver diseases, hypertension, atherosclerosis, gout, arthritis, cystitis, kidney stones (except phosphate stones), anemia, obesity, and infections (tuberculosis, dysentery). Flesh and juice regulate acid-base balance, improve digestion, lower cholesterol, and quench thirst. Rinds are effective for colitis and edema. Seeds serve as anthelmintic and hemostatic agents. Recommended dose: 2.2–3.3 lb (1–1.5 kg) of flesh daily, in 4–5 portions. Consult a healthcare professional before medicinal use.

 

Precautions for Using Watermelon

Consuming >4.4 lb (2 kg) of flesh daily may cause diarrhea or bloating. Avoid rotten or damaged fruits due to the risk of food poisoning. Watermelons with yellow patches in the flesh (0.12–0.8 in or 0.3–2 cm) may contain nitrates, harmful even to healthy individuals. Store juice at 32–41°F (0–5°C) for no longer than 24 hours. Limit children under 3 to 3.5 oz (100 g) of flesh daily. Prolonged use of rind decoctions (>2 weeks) requires medical supervision. Wash fruits thoroughly to remove pesticides.

 

Contraindications for Using Watermelon

Watermelon is contraindicated for allergies to Cucurbitaceae, phosphate or triple phosphate kidney stones, diarrhea, pancreatitis, acute stomach ulcers, fluid retention, pregnancy (in large quantities), and children under 1 year.

 

Medicinal Recipes with Watermelon

1. Rind decoction for edema. Boil 0.7 oz (20 g) dried rinds in 6.8 oz (200 ml) water for 30 minutes, drink 1.7 oz (50 ml) 3 times daily before meals for 7 days.
2. Juice for hypertension. Drink 3.4 oz (100 ml) freshly squeezed juice twice daily for 10 days.
3. Watermelon milk for kidney stones. Grind 0.35 oz (10 g) seeds with 3.4 oz (100 ml) cold water, add 0.35 oz (10 g) honey, drink once daily for 7–10 days.
4. Rind powder for colitis. Take 0.18 oz (5 g) dried rind powder 3 times daily with water for 5 days.
5. Diuretic from rinds. Scrape the outer layer (zest) from washed rinds, dry, and store in a cardboard box; use as a diuretic, 0.18 oz (5 g) 3 times daily before meals with honey water, or 1 tbsp ground powder daily with water, or 0.35–1.4 oz (10–40 g) daily.
6. Rind decoction for liver and bladder stones. Cut rinds into small pieces (0.6×0.6 in or 1.5×1.5 cm), dry in shade and oven, grind, mix with water (1:1), boil gently for 30 minutes, cool, drink 1–2 cups (8–16 oz or 240–480 ml) 3–5 times daily before meals.
7. Watermelon milk for fever and helminths. Grind 1 tbsp seeds with 24 tbsp (12 oz or 360 ml) cold water (1:10 ratio), drink for fever, kidney stones, gallstones, or helminths (ascariasis, enterobiasis); add honey, fructose, fruit syrup, or sugar for taste.
8. Seeds with milk for uterine bleeding. Grind seeds with milk, use as a hemostatic for uterine bleeding.

 

Cosmetic Uses of Watermelon

Watermelon is used for moisturizing, toning, and brightening skin.

1. Moisturizing mask. Mix 0.7 oz (20 g) watermelon flesh with 0.34 oz (10 ml) honey, apply for 15–20 minutes, rinse, twice weekly.
2. Toner for oily skin. Mix 1.7 oz (50 ml) watermelon juice with 1.7 oz (50 ml) water, wipe face 1–2 times daily.
3. Brightening mask. Mix 0.7 oz (20 g) flesh with 0.34 oz (10 ml) lemon juice, apply for 15 minutes, rinse, once weekly.
4. Seed emulsion for freckles. Mix 0.35 oz (10 g) ground seeds with 1.7 oz (50 ml) water, wipe skin twice daily for 10 days.

 

Culinary Uses of Watermelon

Flesh is used fresh, in juices, and desserts; rinds for jam and candied peels; watermelons are pickled.

1. Juice. Blend 7 oz (200 g) flesh, strain, drink chilled.
2. Rind jam. Boil 2.2 lb (1 kg) rinds with 1.8 lb (800 g) sugar and 6.8 oz (200 ml) water for 30 minutes, store in jars.
3. Watermelon honey (bekmez). Boil 2.2 lb (1 kg) flesh with 1.1 lb (500 g) sugar until thickened, store in jars.
4. Pickled watermelon. Pierce 2.2 lb (1 kg) watermelon in 10 places, soak in brine (1.3 gal or 5 L water, 10.6 oz or 300 g salt), ferment for 25–30 days at 37°F (3°C).

Tips: Store fresh fruits at 41°F (5°C) for up to 2 months, dried rinds and seeds for up to 1 year. Avoid damaged fruits.

 

Other Uses of Watermelon

Watermelon is used in ornamental landscaping and to prevent soil erosion.