Watermelon could be said to have aromatic elements similar to cucumber, both members of the Cucurbitaceae family. Their fresh and juicy flesh brings out their sweet, citrusy and floral aromas (hawthorn) as well as notes of oatmeal.
There are over 1000 varieties of watermelon which can be enjoyed during the summer months either frozen as a dessert or even in cooking form and even the peel can be used as a pickle. In China and Vietnam the seeds are roasted and eaten slightly salted. Its root dates back to around 5,000 years ago where it was cultivated in Northeast Africa in the arid soil of the Sudanese and Egyptian deserts.
By 3° B.C. the fruit had spread from the Mediterranean to the rest of Europe where it was dominated by its valuable value as a healthy and sweet fruit. It has an antioxidant substance called lycopene to a greater degree than any fruit making it a nutritious fruit. Other sources of energy are potassium, vitamins A, B, C. A combination you could make is to replace some slices of tomato in a Capreze salad with watermelon slices…