Watermelon

Watermelon is actually a vegetable, but because of its sweet fruity taste it is treated as a fruit.

Even though it resembles the melon as well as the related pumpkin, the watermelon is in fact a berry. The pulp is dark red. There are other varieties that have yellow pulp, known as a pineapple watermelon and very rare varieties where the pulp is white or greenish-white. The watermelon’s red colour is created due to the high content of the red plant substance, lycopene. The pulp contains up to 95 percent water and provides potassium, magnesium and vitamin C.

Since watermelons do not ripen after they are picked, they should be harvested when they are ripe. When a watermelon is ripe, it can be recognised by the sound it makes when it is tapped. When tapping on the skin, ripe watermelons sound dull and hollow; while the unripe fruit sounds more solid.

Season: From June to September


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
31 kcal Protein 0.5 g Sodium 2 mg A 9 µg
129 kJ Fat 0.3 g Potassium 110 mg B6 0.1 mg
  Carbohydrates 6.3 g Calcium 7 mg C 11 mg
  Dietary Fibre 0.3 g Phosphorus 9 mg Folate 4 µg
    Magnesium 10 mg Pantothenic Acid 0.2 mg
       

Energy: 31 kcal, 129 kJ

Nutrients: Protein 0.5 g, Fat 0.3 g, Carbohydrates 6.3 g, Dietary Fibre 0.3 g

Minerals: Sodium 2 mg, Potassium 110 mg, Calcium 7 mg, Phosphorus 9 mg, Magnesium 10 mg

Vitamins: A 9 µg, B6 0.1 mg, C 11 mg, Folate 4 µg, Pantothenic Acid 0.2 mg

Did you know...?

A whole watermelon can be stored for up to three weeks in the refrigerator. Its cut fruit should be eaten within three days.

1 portion a day corresponds to:

1 slice of watermelon