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Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer) flowering plant originating in West Africa. It is cultivated for its fruit. The subdivision of this species into two varieties, watermelons (Citrullus lanatus (Thunb.) var. lanatus) and citron melons (Citrullus lanatus var. citroides (L. H. Bailey) Mansf.), originated with the erroneous synonymization of Citrullus lanatus (Thunb.) Matsum. & Nakai and Citrullus vulgaris Schrad. by L.H. Bailey in 1930. Molecular data including sequences from the original collection of Thunberg and other relevant type material, show that the sweet watermelon (Citrullus vulgaris Schrad.) and the bitter wooly melon Citrullus lanatus (Thunb.) Matsum. & Nakai are not closely related to each other. Since 1930, thousands of papers have misapplied the name Citrullus lanatus (Thunb.) Matsum. & Nakai for the watermelon, and a proposal to conserve the name with this meaning was accepted by the relevant nomenclatural committee and confirmed at the International Botanical Congress in Shenzhen in China in 2017.The bitter South African melon first collected by Thunberg has become naturalized in semiarid regions of several continents, and is designated as a "pest plant" in parts of Western Australia where they are called pig melon.Watermelon (Citrullus lanatus) is a scrambling and trailing vine in the flowering plant family Cucurbitaceae. The species was long thought to have originated in southern Africa, but this was based on the erroneous synonymization by L. H. Bailey (1930) of a South African species with the cultivated watermelon. The error became apparent with DNA comparison of material of the cultivated watermelon seen and named by Linnaeus and the holotype of the South African species. There is evidence from seeds in Pharaoh tombs of watermelon cultivation in Ancient Egypt. Watermelon is grown in tropical and subtropical areas worldwide for its large edible fruit, also known as a watermelon, which is a special kind of berry with a hard rind and no internal division, botanically called a pepo. The sweet, juicy flesh is usually deep red to pink, with many black seeds, although seedless varieties have been cultivated. The fruit can be eaten raw or pickled and the rind is edible after cooking.
Considerable breeding effort has been put into disease-resistant varieties. Many cultivars are available that produce mature fruit within 100 days of planting the crop. In 2017, China produced about two-thirds of the world total of watermelons.
A simple and fresh dessert that plays with the idea of serving watermelon and melon with a chocolatey twist.
Serves: 4-6 | Preparation time: 20-25 minutes
Dark Chocolate 70%: 150 g
Watermelon, 1 or Watermelon wedges, 400 g
Cantaloupe Melon, 1
Starting by carving both watermelon...
Serves 2, Preparation time less than 10 mins
Modena balsamic vinegar, 1 tablespoon
5 fresh mint leaves to mince
feta cheese, 50 g
Cut a couple of slices of watermelon about 2 cm, remove the seeds and the rind, cut into cubes and put them in a bowl or salad dish...
Serves 4, Preparation time 10 minutes
1 little watermelon
a handful of blueberries
a few pieces of fresh coconut
a handful of strawberries
a little piece of dark chocolate (to be grated)
Wash well strawberries, blueberries, coconut and then dry them well. Cut into little cubes the...
This is a classic Sicilian dessert from Palermo. This recipe is adapted from http://www.sbs.com.au/food/recipes/sicilian-watermelon-pudding-gelo-di-melone
Photographed yesterday in natural light
750 g watermelon, chopped
50 g caster sugar
50 g cornflour
chopped pistachios, candied...
Another savoury melon recipe. I always forget how delicious (and low calorie) hearts of palm are. Here, I can buy them easily in tins and they are brilliant in salad. Anyway, I found a tin on the cupboard and got inspired. Here is the result:
Photographed today in natural light
I've been busy thinking up savoury recipes using melon. Melon is good combination with seafood and shellfish in particular. The fragrant melon compliments the sweet salty taste of the shellfish and in this recipe the kick of chilli gives another taste dimension. Avocado and crab is a well known...