Ripe! Juicy! Oriental!

Ripe! Juicy! Oriental!

August is a season of watermelon, and the commonly consumed fruit of summer (while according to some sources – it is a berry) is already seen in all markets of Turkmenistan. Among those who like to give themselves a treat in the hot weather with the ripe flesh of a sweet, juicy watermelon, there are “connoisseurs” who never make mistakes in choosing the right ripe fruit. But few people know that ancient watermelons were with yellow-orange flesh, and over time, in 20th century, they became redder as they were bred to be sweeter.

Watermelon is a plant originally domesticated in the Kalahari Desert, South Africa. It was also cultivated in Ancient Egypt. Watermelon was favorite fruit in Rome, where it was consumed as a syrup and even as pickled. Today, the “sun berry” is a highly cultivated fruit worldwide, while Turkmen species of watermelons are of special respect as the quality in sweetness and taste is much higher than the other watermelons.

As watermelon contains about 92 percent water, it is the best food that can quench your thirst. And the “green giant” itself is useful inside out. Watermelon is a good source to remove cholesterol, toxins, inspissated bile from the body, improve the digestive process, of vitamin C and other useful elements. And for those who care about a slim figure, the watermelon diet can be an excellent option to lose weight.

The ripe watermelon is, of course, delicious itself. But in addition to the fact that the fruit is consumed as it, there are many culinary recipes in which the watermelon is fried, pickled, and various syrups, jams and juices are prepared from it. In addition, the watermelon flesh is excellent ingredient for making a light and refreshing summer salad:

Watermelon flesh- 500 grams
Cheese – 150 grams
Olive oil – 1 tbsp the spoon
Lemon – half
Fresh mint leaves
Pepper to taste

Slice and cube the seedless watermelon into large cubes and put into a bowl. Add break feta cheese. Whisk together olive oil and lemon juice. Sprinkle the salad with mint leaves and ground pepper.

In addition to its amazing taste, such a salad will also bring considerable benefits. The pigment lycopene found in watermelon is much better absorbed with fats as it is fat-soluble.

There are more than 1200 cultivars of large striped berries worldwide. Japanese Densuke Watermelons are possibly the world’s rare and most expensive watermelons. The rind on the watermelon is visibly darker – dark green, almost black. It is grown only in the island of Hokkaido, Japan.

Another interesting variety is watermelon with yellow flesh. The exterior does not look any different than the red variety, while the flesh of watermelons is a bright yellow. According to various reviews, it tastes like mango, lemon, melon and pumpkin at the same time. Meanwhile, to grow your own watermelons at home is not a fantasy anymore.

Many Internet users share stories of how they managed to harvest miniature home-grown watermelons. Subject to all the rules for caring for the future berry on the windowsill or on the balcony, it is quite possible to grow fruits in weight less than 1 kilogram.

Selbi CHARIYEVA

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