Melon A taste of summer

Watermelons are planted as seeds, then grow up into a sprout. Soon, they grow flowers which are then pollinated by bees. After that, the fruit we all know and love starts to grow. After 8-12 weeks, they're ready for harvest. (Image Source)

The history of the melon

First appeared in Africa and slowly moved up toward Europe, arriving at the end of the Bronze Age. One of the first domesticated crops in the Old World, and one of the first crops brought to the New World. Native American tribes in New Mexico (including Acoma, Cochiti, Isleta, Navajo, Santo Domingo, and San Felipe) maintain the tradition of growing their own melons from seeds introduced by the Spanish.

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Cantaloupe: Vitamin A (good for your skin); fiber, potassium, vitamin C (good for your heart); antioxidants (good for your everything)

Watermelon: L-citrulline (good for your blood pressure); Carotenoids (good for your eyes) 90% water (good for staying alive)

(Image Source)

Melons are grown all over the world, but China grows the most by far. (Image Source)

Phytophthora blight, powdery mildew, gummy stem blight and anthracnose are diseases that can effect the watermelon

Pictured: Phytophoria Blight

Thrips eat the buds, flowers, and fruit of the melon, and lay their eggs in the tissue

Watermelon ice pops: super easy and refreshing summer treat!

Blend 1 1/2 cups of watermelon, 1/2 cup of water, 1 tablespoon of honey, 1 tablespoon of lemon juice, and 1 tablespoon of sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, for about 2 hours. Run molds under warm water to loosen, then enjoy!

(Recipe source)

Watermelon salad: healthy and delicious

Ingredients: 1 bunch of watercress, 2 cups cubed watermelon, 1/4 cup pepitas (pumpkin seeds), 1/8 cup grapeseed oil, 2 tablespoons lime juice, 1/4 teaspoon sea salt, 2 tablespoons finely chopped cilantro, 1 teaspoon maple syrup, 1/2 lime.

Instructions: Make the dressing in advance by combining the grapeseed oil, lime juice, sea salt, cilantro, and maple syrup. Season according to your tastes. Rinse and dry the watercress, combine in a large serving bowl with the watermelon and toss with the dressing. In a skillet toast the pepitas over medium heat with the juice of 1/2 lime and a solid pinch of salt. Add pepitas to salad and serve.

(Recipe Source)

Sources

Created By

Rhys Thompson

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Credits:

Created with images by Pixel-Shot - "Ripe cut melon on wooden table" • Africa Studio - "Sliced ripe melon on white background"