The History of Watermelons

Watermelon is part of the genus Citrullus, which also contains six other wild species — interestingly, most of them are poisonous if eaten raw. The most popular variety of watermelon is Citrullus lanatus subsp. vulgaris, which is known for its red flesh and high water content. Recently, scientists have discovered that the closest relative to the domesticated watermelon is the Kordofan melon, which is native to Sudan. Egyptian tomb paintings dating back to 4360 BP show the consumption of raw watermelon as a dessert in the Nile Valley and seeds from a close relative of the watermelon were being eaten in Libya as far back as 6,000 years ago. And indeed, it appears that humans have long enjoyed eating watermelon. Over time, it made its way into many culinary traditions, including several African cuisines, some of which utilize both the fruit and the leaves of the plant. Some Eastern European countries even consume fermented watermelon juice as an alcoholic beverage. Today, the flesh of the watermelon is eaten all over the world and is considered a refreshing snack, especially on hot days due to its high water content. It is frequently served in large triangular slices or in small cubes as part of a fruit salad.