Like cucumber, pumpkin, and zucchini, watermelon belongs to the cucurbit family, but unlike them, it is eaten as a fruit.
The watermelon originally comes from South Africa. Today it is mainly grown in China, Turkey, Iran, Greece, Spain, and Italy.
Spain, Italy, Hungary, and Greece supply the German market from May to September. In the early season, watermelons come mainly from Israel.
The watermelon tastes refreshingly sweet and watery.
Is the melon ripe? You can tell by their sound. Tap on the bowl and listen. If a full, deep tone sounds, you can buy the melon with a clear conscience. If it sounds hollow, the fruit is unripe or dry. In addition, ripe melons are heavier than unripe ones. Watermelon recipes are very refreshing on hot summer days, especially when the melon is served chilled. But melon is also suitable for fruit salads, shakes, or sorbets. A fruity melon salad is an excellent refreshing dessert on hot summer days. The watermelon also cools you down in combination with a cold vegetable soup: Be sure to try our exotic gazpacho recipe.
Melons that are not quite ripe can continue to ripen for a few days at room temperature as long as they are still intact. Cut melons and fully ripe fruit should be eaten quickly, as they spoil quickly. Wrap cut melons in cling film so they don’t dry out. The melon should not be stored in the refrigerator for a long time because it loses its taste. She also likes to take on the aroma of other foods.
Do not store whole watermelons for longer than 1 to 2 weeks.