How to choose a watermelon: tricks that a farmer told me
Common watermelon (lat. Citrullus lanatus) is an annual herbaceous plant, a species of the genus Watermelon (Citrullus) of the Pumpkin family (Cucurbitaceae). Melon culture. Fruit - pumpkin, spherical, oval, flattened or cylindrical in shape; the color of the bark from white and yellow to dark green with a pattern in the form of a grid, stripes, spots; the flesh is pink, red, raspberry, less often white and yellow. Pumpkin is morphologically (in structure) similar to a berry.
Watermelons ... Everyone loves these huge emerald pink berries. Sometimes it seems to us that it’s very difficult to choose a good specimen and only, for example, our gardening grandfather can do it. But in reality, everything is not so complicated, because the maturity of this striped fruit can be determined without possessing a trained look and without removing the peel. We have gathered signs by which farmers usually determine that inside the watermelon is juicy and delicious.
The fruit pulp of watermelon contains from 5.5 to 13% easily digestible sugars (glucose, fructose and sucrose). By the time of ripening, glucose and fructose prevail, sucrose accumulates during storage of watermelon. The pulp contains pectins - 0.68%, proteins - 0.7%; calcium - 14 mg /%, magnesium - 224 mg /%, sodium - 16 mg /%, potassium - 64 mg /%, phosphorus - 7 mg /%, iron in organic form - 1 mg /%; vitamins - thiamine, riboflavin, niacin, folic acid, carotene - 0.1-0.7 mg /%, ascorbic acid - 0.7-20 mg /%, alkaline substances. 100 grams of the edible part of the fetus contains 38 kilocalories. Watermelon seeds contain up to 25% fatty oil. Watermelon seed oil contains linoleic, linolenic and palmitic acid; in physicochemical properties it resembles almond oil and can replace it in taste with olive oil.
The fruits of ripe watermelon (pulp, peel) and seeds are used as medicinal raw materials. Watermelon has a strong diuretic, choleretic, anti-inflammatory, antipyretic, laxative and restorative properties. Normalizes metabolic processes, enhances intestinal motility.
On an earth spot
The yellow (otherwise earthen) spot is the place with which the watermelon lay on the ground when it was ripening. In a mature fetus, this spot should be brownish-yellow or even orange-yellow, but not white.
According to the "bee spider web"
These not-so-beautiful brown spots on the watermelon suggest that the bees often touched the fetal ovary during pollination. The more pollination occurred, the sweeter the watermelon.
Among gardeners, the separation of watermelon fruits into “boys” and “girls” is widespread. “Boys” have a more elongated shape, their taste is somewhat watery. And the “girls” are more round and very sweet.
By weight and volume
It is best to choose not the largest, but not the smallest watermelon. Optimal is medium. And it should be remembered that a good watermelon is always heavy enough for its size.
A dried tail always indicates that the watermelon has reached the desired degree of maturity. And if the tail is green and fresh, the fruit has not yet ripened.
Via fifteenspatulas.com & thekitchn.com