86 



BULLETIN 77, HAWAII EXPERIMENT STATION 



WATERMELON 



(Citrullus vulgaris) 



Description: The watermelon is a large, smooth green melon cul- 

 tivated in many sections of the world. The rind varies from }i to 

 inches in thickness and, from the outside in, shades from green to white 

 to pink. The crisp, juicy, pink flesh contains many black or white, flat, 

 slippery seeds. In good melons, the flavor is delicate, sweet and refresh- 

 ing. The watermelons grown in Hawaii average between 10 and 20 

 pounds and are usually round. Comparatively few large melons (more 

 than 20 pounds) are seen on the market. 



History: The watermelon is a native of Africa but has spread 

 throughout the world. David Livingston (3, p. 2031 ) in 1857 wrote 

 that during years of abundance in Africa, watermelons were plentiful 

 and were a favorite food of the wild animals as well as the natives. 

 Although in Hawaii a large supply of melons has been grown only dur- 

 ing the last few years, some variety has been grown here continuously 

 since the first seeds were left by Captain Cook in 1779 (74, p. 45). 



Nutritive value: Watermelons, like strawberries and mountain 

 apples, contain 90 percent or more of water and 7 to 8 percent of carbo- 

 hyrate in the the form of sugar. 



Watermelons are low in calcium, phosphorus and iron. 



Vitamin determinations made elsewhere (38) show watermelons to 

 be a fair source of vitamin A, a poor source of vitamins B and G, and a 

 fair to good source of vitamin C. 



Supply: Watermelons are on the market from May to August, the 

 supply usually meeting the demand. 



Use: Delicious watermelon is grown in Hawaii, which provides 

 a favorite and refreshing" dessert. It may be used for fruit cocktail with 

 the addition of lemon or grapejuice, or combined with other fruits. Fruit 

 salad is made very attractive by the addition of watermelon cubes or 

 balls. The rind may be prepared as a preserve or pickle. 



Watermelon cocktail 



6 servings 



4 cups ripe watermelon cubes 1 tablespoon sugar 



4iV 2 tablespoons lemon juice iV teaspoon salt 



Add salt and sugar to lemon juice, pour over watermelon cubes, chill, and 

 allow to stand 1 hour or more in a refrigerator before serving in cocktail 

 glasses. A sprig of fresh mint may be used as a garnish for each serving. 



Watermelon grape juice cocktail 



6 servings 



4 cups ripe watermelon cubes 4y 2 tablespoons lemon juice 



5 tablespoons grape juice teaspoon salt 



Mix salt, lemon juice and grape juice, pour over watermelon cubes, chill, 

 and allow to stand 1 hour or more in a refrigerator before serving in 

 cocktail glasses. 



