Citrullus lanatus subsp. vulgaris

 

… a generous wedge of watermelon! The mouthwatering heirloom watermelon — Citrullus lanatus subsp. vulgaris — is in the Cucurbitaceae family along with cucumbers, pumpkins, gourds, and luffas.

Botanically the biggest berry in the world, the watermelon is singularly sought after as a seductively succulent sweet treat. Who can resist such succulence on a hot summer day?

Watermelon’s familiar fruit is a popular presence at summer picnics, pool sides, and 4^th of July parades. But, while its flesh is familiar, its history is somewhat of a mystery. Its origin was thought to be the Kalahan Desert in Africa. Archeological records indicate the earliest cultivation from a bitter-tasting wild melon was 5000 years ago. They’re depicted in hieroglyphics and placed in pharaoh’s tombs for nourishing their afterlife. Despite this evidence, their exact origin is still in question.

In Biblical times it was food for enslaved Israelites in ancient Egypt. More recent signs indicate they were originally cultivated in Libya. Wherever they started, they were valued not only for sweetness but, more importantly, for their water content, which is so crucial in arid climates.

By the 7^th century watermelon reached India, and 10^th century Moors brought watermelon to Europe. It then spread to China. In the 16^th century it came to Florida, then traveled to the rest of America, Peru, Brazil, Panama, other British/Dutch colonies, and then the Hawaiian and Pacific Islands by the 17^th century.

With its fragrant, sweet, juicy high water-content flesh, it’s no wonder no one resists savoring a slice or two — especially of the home-grown heirloom varieties.

Aside from its alluring flesh, some African and Asian cuisines feature leaves cooked as vegetables and seeds roasted for snacks, ground for pulp or flour (for soups, sauces and making breads), and pressed for oil or used medicinally.

Of course, the flesh of this wonderful melon is the main reason we’re drawn to dive in for a divine dining experience. It’s also amazing that such sweet refreshing flesh is quite healthy. Low in sugar, it’s high in vitamins A and C, antioxidants, lycopenes, amino acids (like citrulline, it’s great for post-workout blood flow and muscle ache reduction), and water content for hydration.

Watermelons have hairy vines sporting furry three-to-five lobed leaves and yellow flowers that make the fruits. The leaves, as well as the skin, vary in color, and the skin is often mottled or striped. The flesh may be crimson, pink, orange, yellow, or white.

To grow melons, sow 3-4 seeds ½” deep in 4” pots filled with good potting soil.  Place on 70° heat mats until they sprout in about 5-8 days, then place under lights. Acclimate seedlings outdoors a week before the last frost date so they’ll be ready to plant out.

Being heavy feeders, they can use lots of manure-rich compost. Build loam-rich “hills” with flattened surfaces 12” across. Plant seedlings in the center of the mound and then water thoroughly. Keep soil continually moist by irrigating, using high-nitrogen fertilizer (after flowering, switch to a balanced seaweed fertilizer to encourage early male and later female flowering). Cease watering and fertilizing when melons near ripeness. When stems are brownish, melon underside yellowish and hollow sound comes from thumping the rind, cut the fruit from the vine. Then, dive in and delight your taste-buds with a wedge of heirloom watermelon!

Fun Facts

Species name “lanatus” (meaning “wooly”) refers to the wooly hairs on the plant’s parts, like stems.

Botanically, watermelons are a pepo, a berry with a hard outer rind like a pumpkin.

Many regions have watermelon festivals like the Luling Watermelon Thump in Texas and the Knox County Watermelon Festival in Vincennes, Indiana that draw thousands to watermelon eating, seed spitting contests, and parades.

Resources:

Global Produce Sales

The History and Cultural Significance of Watermelons

Vegetable Facts.net

History of Watermelon – Vegetable Facts

The Old Farmer’s Almanac

https://www.almanac.com/plant/watermelonsFarmers’ Almanac

https://www.farmersalmanac.com/how-to-grow-watermelon

Royal Botanical Gardens

Watermelon – Citrullus lanatus | Kew

Seed Sources:

Baker Creek Heirloom Seeds

Eden Brothers

Thresh Seed Company

Recipe:

Heirloom Watermelon Sorbet

This is quite quick and deliciously refreshing! No sweetener needed!!!

• One whole watermelon around 5 pounds, or cut portion of a larger size to equal the same weight
• Zest and juice from 3 organic limes
• ¼ cup fresh mint leaves (lemon, lime or orange mints are most tasty)
• Frozen apple raspberry juice concentrate (unsweetened)

Remove seeds if any, then cut melon flesh into about 1½” chunks. Place on a plastic wrap covered baking sheet and put in the freezer until frozen, about 1 hour. Remove from the freezer and put half the chunks into the bowl of a food processor along with lime zest, lime juice and mint leaves. Pulse until cubes are processed and smooth. Add more melon cubes and some apple raspberry juice (if needed) to blend into a smooth sorbet.

Scoop out and serve topped with a mint sprig or freeze in containers for later.  This also works well with other melons like cantaloupe or honeydew.