Traditionally, on Saturdays, we publish answers to the quiz for you in the Q&A format. Our questions range from simple to complex. The quiz is very interesting and quite popular, but we just help you test your knowledge and make sure that you have chosen the correct answer out of the four proposed. And we have another question in the quiz - What part of the world is considered the birthplace of watermelon?
- America
- Australia
- Africa
The correct answer is D. AFRICA
Watermelons are native to the Kalahari Desert in South Africa. Until now, there are wild watermelons, which are small in size (the size of a tennis ball) and weigh about 200 grams.
Over 4,000 years ago, watermelons began to be grown in ancient Egypt, as evidenced by the images and seeds of watermelons found in Egyptian tombs. The Egyptians often placed watermelons in the tombs of the pharaohs as a source of food in their afterlife. Later, watermelons began to be cultivated in Persia (Iran), Arabia, India and other Asian countries with a dry and hot climate.
Watermelons were brought to Western Europe in the era of the Crusades about 700-900 years ago. Watermelons came to Russia from the eastern and southern countries by sea through Astrakhan.
Russian name watermelon received from the Turkic word χarbuz / karpuz, which was borrowed from the Persian language. The word "harbuza" (χarbūza, χarbuza) in Persian means "melon", and the literal meaning of this word is "a huge cucumber" or "a donkey-sized cucumber".
Until the end of the 17th century, watermelons were brought to Russia from abroad as an overseas delicacy. They didn’t eat them raw then, but the slices were soaked for a long time and boiled with pepper and other spices. The first watermelons were sown according to the royal decree of November 11, 1660, and it was prescribed: as soon as outlandish vegetables (or rather, berries) ripen, immediately deliver them to Moscow. Under Peter I, watermelons were no longer imported from abroad.
Today, edible watermelons grow wild in South West Africa. In rainy years, thickets of wild watermelons form there. By the time the fruits ripen, the stalks dry up. Wind or rain currents drive them long distances. On the way, watermelons are broken or chewed by animals. The sticky sap sticks the seeds to the soil. After the seeds germinate quickly. In some areas of the Kalahari Desert, these wild watermelons are almost the only source of moisture.
Grown in abundance around the world, the Latin name is Citrullus lanatus. This large plant, forming lashes up to 3 meters long, belongs to the gourd family. The closest wild-growing related species are still found in southern Africa, and the history of watermelons as a cultivated plant dates back more than one thousand years.
Features common to all varieties of watermelons are the presence of long, powerful lashes covered with pubescent pinnately lobed leaves with a noticeable bluish tinge. To fix on horizontal and vertical surfaces, watermelons use tendrils that coarsen and dry out during the development of the plant.
Pale yellow single flowers are located in the axils of the leaves. When pollination occurs, a large fruit is formed in place of the flower. It is because of this false berry with a hard surface layer and a juicy core that watermelon is grown. In the early stages of development, fruits, like stems and foliage, are covered with stiff hairs that disappear as they grow and are considered one of the signs of watermelon ripeness.
And ripe round and oblong, with a diameter of up to 60 cm, watermelons have:
- smooth, tough rind, usually dark green or striped, but white, yellow, marbled, and mottled rinds are also found;
- juicy, sweet flesh of pink, dark red, orange, yellow or white hue with numerous brown or dark brown seeds.
Watermelons are thermophilic and grow comfortably only at a temperature not lower than 20–25 °C.
At the same time, selection work has been carried out for many decades to obtain varieties that are both drought-resistant and have good disease resistance, as well as early dates maturation.
Therefore, the northern borders of cultivation have seriously shifted over the past hundred years. More and more people know about watermelons not only by hearsay, but also regularly enjoy sweet berries. And on the beds appeared fruits that ripen already 65-75 days after the appearance of the first sprouts.
Origin and history of watermelons
As archaeologists and paleobotanists believe, the cultural variety of watermelons has common roots with small wild-growing representatives of the genus Citrullus, still found in abundance in the desert regions of South Africa, Mozambique and Zambia, Namibia and Botswana. It was in these countries that the largest number genetic forms of watermelons, producing fruits with bitter, bland and slightly sweet pulp.
AT ancient times the wild ancestors of modern watermelons were practically the only source of moisture for animals, local tribes, and travelers in the desert.
It was then that the history of watermelon as a food culture began. If bitter, with high content glycosides of the plant were ignored, then more edible varieties came to northern Africa 4 thousand years ago and interested the peoples who inhabited the Nile Valley. From here, the culture, as the story of the watermelon goes, spread to the Mediterranean, to the Middle East and beyond, all the way to India and China.
The British Encyclopedia tells about the cultivation of watermelons in Egypt during the early kingdom. It also mentions the presence of frescoes, which tell about the collection of these recognizable fruits on the banks of the Nile.
Seeds of watermelon or its distant ancestor were found in the tombs of the pharaohs of the XII dynasty.
There is written evidence of the cultivation of a variety of wild-growing watermelon in India in the 7th century AD. Even today, small fruits of Citrullus lanatus variety fistulosus in India are used as a vegetable crop.
In the 10th century, watermelons came to China, a country that today is the main supplier of this type of melon to the world market. And on the territory of Europe, or rather on the Iberian Peninsula, watermelons came with Moorish warriors.
In the X-XII centuries, the plant is cultivated in Cordoba and Seville, from where, according to medieval history, watermelons get to other parts of the continent. But due to climatic restrictions, it was not possible to obtain stable crops anywhere except the south of Europe, and watermelons were used as exotic plants in gardens and greenhouses.
Interestingly, the melon culture very quickly acclimatized on the shores of the New World, where watermelons got in two ways at once: with European colonists and slaves brought from the African continent.
It is authentically known that the history of watermelons in America began in 1576. In this distant summer, watermelons planted by Spanish settlers were already bearing fruit in Florida.
A little later, melon plantations appeared in South America. Watermelons were enjoyed by the Indian tribes of the Mississippi Valley, as well as the local population of the Pacific Islands, including Hawaii.
On the territory of Russia, watermelons were obviously imported along the Great Silk Road, however, due to the complexity of the climate, until the middle of the last century, the culture was distributed only in the southern regions, for example, in Little Russia, the Kuban and the steppe regions of the Volga region. Everything will not work out about the history of watermelons, so much time the plant lives in the neighborhood with a person. Today, even the roots of a cultivated species grown in many regions of Russia in summer cottages are not known for certain.
But this does not prevent people from working on improving the plant and obtaining new varieties. At the moment, there are several hundred varieties and hybrids of cultivated watermelons in the world. Thanks to this and the development of greenhouse technologies, it has become possible to grow sweet fruits even where people had not heard of a giant berry before.
At the same time, breeders are no longer limited to breeding new varieties with traditionally green bark and scarlet flesh.
Watermelons ripen in the beds, in which, under a white, black, spotted or yellow peel, not only red or pink, but also white and yellow flesh is hidden.
And for the most sophisticated gourmets, farmers in the Japanese province of Zentsuji, placing the ovary in a special case, have mastered the cultivation of first cubic, and now figured watermelons.
The chemical composition of watermelon
What makes people all over the world love watermelons so much? The most obvious answer is the sweet, refreshing taste of ripe fruit. But what is the full energy and chemical composition of watermelons, and what substances can have a beneficial effect on human health?
100 grams of fresh scarlet watermelon pulp contains:
- 0.61 grams of proteins;
- 0.15 grams of fat;
- 7.55 grams of carbohydrates, 6.2 grams of which are sugars;
- 0.4 grams of dietary fiber;
- 91.45 grams of water.
With this composition, the calorie content of watermelon does not exceed 30 kcal, but the benefits of eating fruits do not end there. In a 100-gram slice, there are a lot of vitamins, among which 10% daily allowance consumption of ascorbic acid, as well as at least 4% of the amount necessary for a person, vitamin B1, B2 and B3, B5 and B6, choline and essential micro and macro elements. These are calcium, magnesium and iron, potassium and phosphorus, manganese, sodium and zinc.
important place in chemical composition pulp is occupied by lycopene, which in 100 grams contains up to 4530 mcg. And in the bark of watermelon there is such a valuable amino acid as citrulline.
How long to store watermelon?
To maximize the benefits of watermelon, you need to eat ripe fruits grown in compliance with the rules of agricultural technology. Moreover, as they are stored, watermelons also lose some of their vitamins, moisture and sugar. And this means that the question of how long is of paramount importance. The answer to it depends on the variety and method of storage.
If the pulp of watermelon of the Ogonyok or Crimson suite loses its juiciness and becomes grainy a couple of weeks after being removed from the lash, then juicy fresh fruits Kholodok varieties, stored up to 5 months, can be a pleasant surprise on the New Year's table.
At room temperature, away from heating appliances, sunlight and moisture, watermelon is not stored for so long, up to a month. In a cool, ventilated basement or cellar, whole watermelons stay tasty on average for 2 to 4 months.
- If you want to keep the watermelon longer, you can freeze the pulp or juice.
- Watermelon slices are dried, getting a kind of chips. Dried juice is used to make natural chewing sweets.
- Also, watermelon is pickled, salted and fermented, their juice and pieces of fruit are made into jam, jam and fragrant candied fruit.
When using these methods, the shelf life of watermelon is extended to a year. But cut watermelon can not be stored for a long time. Even in the refrigerator, pathogenic flora develops on the sweet, moist pulp during the day, and bacteria leading to fermentation settle. In heat, this process begins in a couple of hours.
Signs of a ripe watermelon
To be able to recognize a ripe, ready-to-eat watermelon is important not only for the buyer at the counter, but also for the summer resident who has received a rich harvest. How long the watermelon is stored, and what useful substances have accumulated in its pulp, also depends on the fidelity of the choice. Without cutting the fruit, ripeness can be determined by appearance watermelon and the whip on which it is located.
There are several signs of a ripe watermelon:
The norm of nitrates in watermelon
Like other plants, watermelons are able to accumulate not only useful substances, but also compounds that negatively affect human health. It is known that the rate of nitrates in watermelon can be seriously exceeded if, during the period of watermelon growth, the plant:
- experienced a lack of heat, which was expressed in a slowdown in the development process;
- received an excess amount of nitrogen fertilizers;
- was under the influence of pesticides, leading to the accumulation of harmful substances;
- suffered from a lack of moisture in the soil and air;
- experienced a deficiency in the soil of molybdenum, sulfur, cobalt or potassium;
- was in the ground hyperacidity or salt content.
The maximum allowable rate of nitrates in watermelon is 60 mg/kg. And here it is important to remember that the greatest amount of harmful substances is concentrated closer to the surface, and especially in the crust.
For an adult, the allowable amount of nitrates that have entered the body is determined at the rate of 5 mg per kilogram of body weight. The limit for nitrite is even lower and should not exceed 0.2 mg per kilogram of human body weight.
When the norm of nitrates in watermelon is exceeded, these substances in humans cause a violation of metabolic processes, and with regular ingestion excessive amounts of these dangerous compounds, the development of cancerous tumors, cyanosis, severe lesions is possible nervous system and digestion, pathologies of the heart and blood vessels. Extremely negative nitrates and nitrites affect the development of the fetus during pregnancy.
To know everything about watermelon intended for food and to be sure of its safety, it is important to follow the rules of agricultural technology when growing and use express analysis tools.
How to choose a sweet and ripe watermelon - video
Many of us at least once in our lives have tasted the largest berry on Earth. Indeed, among the former CIS countries, watermelon is quite popular due to its amazing shape, bright appearance and sweet unique taste.
Due to its availability, we are used to seeing it on store shelves, and therefore do not think about it. unique properties watermelons. So let's figure out what watermelons are, what useful properties they have, and also try to cook pickled watermelon!
HOMELAND OF WATERMELON
Watermelon is native to the Kalahari and Nabib deserts in the south and the deserts of Sudan in Central Africa. However, since ancient times, watermelon has been successfully grown in Europe, Asia, America, a large number in China, and even despite the difference in climate from the native, watermelon is also grown in cooler areas such as the Volga region of Russia.
YELLOW WATERMELON
For many, watermelon rind is associated with striped green, dark or light, depending on the variety. But the breeders did not pass the creative approach here. Therefore, at present, we can see a strange yellow watermelon, in which the fruits have a yellow peel and even white.
Watermelon pulp can also be not only traditionally red, but also white, yellow, pink or crimson. The pulp of watermelon tastes juicy and very sweet.
In addition to excellent palatability This berry also has a number of beneficial properties for the human body. What are the benefits of watermelon? Is watermelon as healthy as it tastes good? Has our body correctly determined the usefulness of this largest berry by taste?
WHAT IS THE USE OF WATERMELON
It should immediately be noted that we are talking about watermelon grown without nitrogen fertilizers under normal conditions, plucked in time and not spoiled by improper storage. With regard to such a watermelon, all experts in the field of nutrition and human health agree on one opinion: the benefits of watermelon are indisputable.
How much is in a watermelon useful substances and also what effect they have on our body
| Name | Qty | Impact on the human body | Consumption rate per day | Note |
| Water | 80-90% | Washes out toxic substances and salts. | 2.5 - 3.5 liters (depending on weight and metabolism) | With a lack - dehydration, deterioration of health. |
|
Glucose (monosaccharide) |
1,1–2,8 % | Universal source of energy. Needed to nourish the brain. Provides cells with energy. Promotes the absorption of fructose. The excess is converted to fat. | 185 gr. with a weight of 70 kg | Even a slight deficiency of glucose can cause convulsions, clouding of consciousness, and even death in a person. |
|
Fructose (monosaccharide) |
1,4–4,6 % | Under its influence, metabolic processes are accelerated. | 15 grams, but not more than 25 grams | With a deficiency - hypoglycemia (lowering blood sugar). |
|
sucrose (disaccharide) |
0,5–5,4 % |
It is broken down into glucose and fructose 50 + 50% (this process consumes calcium, so it is necessary to increase calcium intake when eating sugar). |
30 grams (6 teaspoons), but not more than 50 grams |
In case of deficiency: |
|
Lycopene (red pigment) |
23 mg/kg |
Promotes the breakdown of fat. Increases immunity. Increases the resistance of DNA to damage by free radicals, which slows down the aging process. |
5-10 mg |
It is non-toxic, but with an excess, the skin and liver turn red, and its level in the blood rises. |
|
Cellulose (vegetable fibers) |
4gr/kg | Promotes proper digestion regulation of sugar and cholesterol levels. Reduces the likelihood of heart disease. Normalizes intestinal peristalsis. | Depending on weight, sex and age from 21 to 38 grams | Deficiency leads to disruption of the gastrointestinal tract. |
| vitamins | ||||
|
A (ER), retinol |
0.17 mg/kg |
Improves eyesight. |
800-1000 mcg With a constant overdose, albeit small, accumulation occurs. |
Deficiency leads to changes in all organs and systems of the body, including: With an excess, headaches, nausea, diarrhea are possible. An overdose of pregnant women is especially dangerous, it leads to miscarriages or fetal malformations. |
| B1 (thiamine) | 0.4 mg/kg | Participates in all metabolic processes of the body. | 1.3-2.6 mg |
Deficiency leads to irritability, memory impairment, insomnia, disruption of the brain, numbness of the limbs, paralysis; loss of appetite, weight loss. Overdose was not observed. |
| B2 (riboflavin) | 0.6 mg/kg |
Important for good vision, healthy skin and mucous membranes, for thyroid gland, for the reproductive function of the body. |
1.3-1.6 mg |
Deficiency leads to loss of appetite, weight loss, headache, dizziness, pain in the eyes; anemia, nervous disorders. Overdose is unlikely, excess is excreted in the urine. With an excess, urine becomes bright yellow. |
| B9 (folic acid) | 0.08 mg/kg |
Takes part in the functions of the hematopoietic organs, liver, intestines. Helps with the absorption of B vitamins. |
200 mcg |
Take better with vitamins C and B12. The deficiency causes a general deterioration in well-being, anemia, abdominal pain, hair loss, birth defects offspring, dementia. |
| C (ascorbic acid) | 70 mg/kg |
A powerful antioxidant that protects the body from viruses and bacteria. |
45-70 mg Disease, stress, climate change, old age require an increase in dose. |
The disadvantage entails: Overdose leads to skin itching, diarrhea, irritation of the urinary canal. |
|
E (TE), tocopherol |
1 mg/kg |
Vitamin of youth and fertility. Normalizes functions immune system, circulation, nervous system and muscle function. Powerful antioxidant. |
0.3 mg/kg Safe, non-toxic |
Deficiency leads to: dry skin, blurred vision, muscular dystrophy, anemia, fatty deposits in the muscles, impaired coordination of movements, sexual apathy. Excess can cause nausea. |
|
Vitamin B3, PP (Niacin equivalent) |
3 mg/kg |
Participates in redox processes, tissue respiration, the breakdown of food during digestion. Lowers cholesterol levels. Expands small vessels (including the brain). Antioxidant. |
18-25 mg |
Deficiency leads to: dizziness, fatigue, headaches, pain in the limbs, memory loss, dementia, weak sexual desire. With an excess, dryness of the skin and mucous membranes, a feeling of heat, arrhythmia are observed; nausea and vomiting, diarrhea. |
|
beta carotene |
1 mg/kg |
As a result of oxidation in the liver, it turns into vitamin A (retinol). Powerful antioxidant. Immunostimulator. |
1.8 - 5 mg. |
With a deficiency, dry skin, unhealthy hair and nails, weakened immunity, and visual impairment are observed. |
|
Macronutrients |
||||
|
Calcium |
140 mg/kg |
It is part of bone and dental tissue. Affects muscle contraction. Coordinates the heartbeat. Regulates pressure. Participates in the transport of nutrients to cell tissues, transmission of nerve impulses. |
800-1200 mg. Non-toxic, no lethal outcomes were observed with increased consumption. |
In case of deficiency: weakness, fatigue; pain in muscle and bone tissues, spasms; bone fractures, vertebral deformity, osteoporosis, joint damage; urolithiasis disease; impaired immunity; allergic diseases; decrease in blood clotting. Excess can lead to angina pectoris, gout; excretion of zinc, magnesium, iron and phosphorus from the body. |
|
Magnesium |
120 mg/kg |
Antidepressant. Ensures the normal absorption of other necessary substances. Necessary for the normal functioning of muscles and nerves. |
400 mg maximum allowable 800 mg. |
Deficiency leads to fatigue, insomnia, loss of appetite, disruption of the adrenal glands, intestines; hypertension, arrhythmia, angina pectoris, development diabetes, immunodeficiency. In excess, there is: loss of strength, lethargy; hyperthyroidism, arthritis, soy deposits in the kidneys, psoriasis. |
|
Sodium |
160 mg/kg |
Sodium is present in all human organs, tissues and fluids. Participates in the secretion of hydrochloric acid in the stomach, the mechanism of short-term memory. Supports water-salt balance. Normalizes kidney function and neuromuscular activity. Reduces the risk of sun or heat stroke. |
4-6 grams is about 10-15 grams of table salt. |
In case of deficiency: diseases of the digestive tract, leg cramps, apathy, drowsiness, confusion, lowering blood pressure, tachycardia. With excess consumption: fluid retention in the body, difficulty in the work of the heart and kidneys, increased pressure. |
|
Potassium |
1100 mg/kg |
Regulates the water balance of the intercellular and cellular fluid, water-salt balance. Normalizes the level of blood pressure. Essential for protein synthesis and conversion of glucose to glycogen. Improves the functioning of the kidneys and intestines. Participates in the transmission of nerve impulses. |
2 grams For athletes and people with heavy physical labor up to 5 grams. The toxic dose is 6 grams, the lethal dose is 14 grams. |
The disadvantage is: to mental exhaustion, weakness in the muscles, decreased immunity, disruption of the kidneys, lungs, reproductive system, ulcers, gastritis, increased pressure, heart failure. Excess leads to: to irritability, hyperactivity, anxiety, sweating; arrhythmias; paralysis of skeletal muscles; disruption of the intestines, increased urination; increased risk of developing diabetes. |
|
Phosphorus |
70 mg/kg |
Provides normal growth of bone and dental tissue. It is part of the enzymes that control chemical processes in cells; into bone and nervous tissue. |
1200 mg |
With a deficiency, there are: weakness, fatigue, muscle and bone pain, decreased immunity. Violation of the body as a whole. With an excess, calcium is expelled from the body. |
|
trace elements |
||||
|
Iron |
10 mg/kg |
Necessary for the formation of hemoglobin, the growth process of the body, the transport of oxygen in the body. Ensures the normal functioning of the thyroid gland. |
15-20 mg Toxicity threshold 200 mg. The lethal dose, depending on various parameters of a person, is from 3 to 35 grams. |
Deficiency leads to anemia, depression, brain disorder, deterioration of the whole organism. Excess is fraught with inhibition of the antioxidant system, the development of heart disease and malignant tumors. |
|
L-citrulline (a-amino acid) |
3 g/kg |
Supports the body's natural production of arginine. Removes ammonia and lactic acid. Restores reserves of ATP and creatine phosphate after physical exertion. Tones, normalizes metabolic processes, has an adaptogenic effect. |
from 6 to 18 grams |
No side effects have been identified. |
As can be seen from the table, the watermelon pulp contains a lot of sugars: glucose, fructose and sucrose, due to which the watermelon has a pleasant sweet taste.
As mentioned above, during storage, the amount of sucrose increases, while glucose and fructose decrease. This makes watermelon less attractive in terms of the percentage of these sugars, as sugar is broken down in the stomach and this takes valuable microelements for our body.
The nutritional value of watermelon is low. Watermelon is not a rich source of either vitamins or trace elements. Although it should be noted that both vitamins and trace elements are present in it.
However, two things make watermelon unique: lycopene, the pigment that makes watermelon flesh red, the strongest antioxidant carotenoid that is present in human blood, and a considerable amount of L-citrulline (3 g / kg), which is very useful for everyone who is connected with physical activity.
WATERMELON JUICE
From the juice of watermelon, “watermelon honey” is prepared - nardek. Ice cubes from watermelon juice are used to wipe the skin of the face and neck. Watermelon juice is drunk 20 minutes before meals or in between meals to recover from serious illness and reduce swelling. It is enough to take a glass of watermelon juice to get rid of heartburn.
Athletes are also advised to drink a glass of natural freshly squeezed juice an hour before training. According to scientists, this reduces the recovery time of the heart rate and significantly reduces muscle pain. This happens due to the ability of L-citrulline to remove ammonia and lactic acid.
WATERMELON SEEDS
Watermelon seeds contain up to 25% fatty oil(linoleic, linolenic and palmitic acids), according to chemical properties they are similar to almond oil and therefore are able to replace it, and to taste - with olive oil.
Watermelon seeds are a source of various useful substances: protein, unsaturated fat, minerals and vitamins.
Dried watermelon seeds are lightly sprinkled with salted water and fried in a dry frying pan until blackened. In this form, they can simply be eaten or added to muesli and other dishes.
WATERMELON PEEL
Watermelon rinds increase urination, but do not irritate the urinary tract and kidneys. For medicinal use watermelon rinds dried, crushed, then insisted in boiling water.
BUY WATERMELON. HOW TO CHOOSE A RIPE AND SWEET WATERMELON CORRECTLY?
First of all, we pay attention to external qualities. Watermelon should be large, but not heavy, with a dried, but not too dry stalk, have a small yellow spot from lying on the ground. The top layer of the rind should be smooth, shiny and free of matte deposits. The crust should have clear stripes of the pattern, while it should be firm and not pierced with a fingernail. It is a pity that there is no water container at the point of sale, otherwise it would be very easy to choose a watermelon: a ripe one does not sink in water
USE OF WATERMELON
- We slow down aging. Only 250 grams of watermelon will provide you with daily dose lycopene.
- We train in comfort. Athletes are advised to drink a glass of natural freshly squeezed juice an hour before training. According to scientists, this reduces the recovery time of the heart rate and significantly reduces muscle pain.
- We cleanse the body. Since ancient times, the watermelon diet has been known, better than which it is difficult to come up with a remedy for cleansing the body. With this diet, only watermelons and black bread are allowed to be eaten. The amount of watermelon consumed is calculated at the rate of 1 kilogram of watermelon per 10 kilograms of a person's weight. In just 5 days of such a diet, you can cleanse the body of salts and toxins, flush your kidneys and urinary tract from small stones and sand. In Soviet times, such a diet was used in the sanatoriums of Central Asia with a very hot dry climate, which actually contributed to the revival of kidney patients. Doctors recommend watermelons to all those who have a tendency to form sand and stones in the kidneys and liver, as well as for anemia and gout.
- We get rid of toxins. Are you poisoned? Do you need to do something urgently? Do you have any toxins in your body? Watermelon will help you quickly get rid of toxins, as in acute food poisoning and after a course of antibiotics or other medications.
- We improve the functioning of the gastrointestinal tract. Watermelon is cholagogue and by eating it in humans, the work of the gastrointestinal tract improves.
- We take care of the heart and blood vessels. Thanks to the fiber contained in watermelons, the body is freed from excess cholesterol, which is the main cause of atherosclerosis.
- Lose weight with watermelon. Watermelon is an ideal product for those who want to lose weight, since its energy value is only 38 calories / 100 grams of product. In addition, when it is used, a feeling of fullness quickly comes. The composition of watermelon includes folic acid, which normalizes the body's fat metabolism.
WATERMELONS FOR THE WINTER
Have you decided to use watermelons not only in season, but also in winter, but you don’t know how best to save them? Or maybe you just didn’t know how to choose the right watermelon and bought an unripe one? There is great option- pickling, pickling and preservation of watermelon.
There are many recipes for marinade and fermentation of watermelons.
PICKLED WATERMELONS. CLASSIC RECIPE FOR MARINING AND STEERING WATERMELONS
For 1 kg of watermelons:
- 0.5 l of water
- 35 ml vinegar 9%
- 1.5 tbsp Sahara
- 0.75 tbsp salt
The pickling method is well known to us from the pickling of any vegetables and, in essence, is no different:
Sugar and salt are poured into a saucepan with water, brought to a boil, boiled for 10-15 minutes, vinegar is added, and if there is sediment, filtered. That's it, the marinade is ready.
The watermelon itself is cut into small pieces, placed in a jar (usually with a capacity of 3 liters), poured with hot brine, and then everything is done using the technology of ordinary kitchen seamings.
Pickled watermelons
Watermelons: select medium-sized, slightly unripe, but not green watermelons or varieties most suitable for such preparations, with a hard rind, unbroken.
Watermelons are washed, laid in rows in a washed and well-steamed tub, shifting each row with rye straw scalded with boiling water. They press it with a wooden circle with holes drilled in it, put oppression on top and pour it with cold brine.
If desired, of course, you can cut the watermelons and put them in jars. In this case, the crust can be cut off.
Then everything is according to the practice of fermentation. Those. keep the jars warm until the brine turns white. When it turns white, transfer to a cool place. A little more (2 - 3 days) - the white coating settles and the product is ready for use.
Now let's figure out what pickled watermelon different from marinated. Yes, almost nothing. The only difference is the presence of vinegar in the marinade.
However, because of this little thing, the process changes dramatically. Vinegar is a ready-made preservative that greatly inhibits all fermentation processes and therefore all marinade lovers are proud of the non-cloudy composition of their marinade products.
But let's take a closer look at what happens during fermentation.
After filling the jars with brine, the process of lactic acid fermentation begins. Approximately the same process as in our stomach. And here two incredibly useful things happen: the first is the development of the bacteria themselves, which grow very quickly in incredible numbers and in themselves are the most easily digestible protein; the second is the fermentation of fermentation products, i.e. the harvest product itself becomes easily digestible. For its breakdown, the body needs to spend much less energy and trace elements, and trace elements and vitamins pass into a more easily digestible state.
But we must remember: so that the fermentation does not ferment, it must be cooled. At the same time, a white coating falls out at the bottom. What is a settled white coating? Of course it's squirrels! They are especially valuable for those who limit the consumption of meat products.
The benefits of brine are undeniable. Everyone knows this. But what about the marinade?
Yes, actually, no way. Vinegar suppresses all microflora, products are saturated with salt, sugar and spices, that's all. But the banks look nice, clean.
AND FINALLY FOR REAL GOURMETS THE RECIPE OF SAUCE, RECOGNIZED ONE OF THE MOST DELICIOUS:
You will need: watermelon, salt, dill, garlic, hot peppers, water.
Pickle: 600 gr. salt dissolve in 10 liters of boiling water, cool.
Cut watermelon into long slices.
Put dill, garlic (several cloves) and hot peppercorns on the bottom of a ten-liter tub. Lay the first layer of watermelon slices on top. Then again lay the dill, garlic and hot peppers, garlic watermelon cloves ... and so on until filling. Up - a circle, on a circle - oppression. Fill everything with brine. Naturally, all products must be completely in brine. We wait in the heat for 3 days, until it becomes cloudy, and transfer to the cold. A refrigerator or cellar will do. After precipitation, fermentation is ready.
The juicy, sugary fruit that almost everyone associates with hot summers has been the subject of discussion for many centuries. So what are watermelons - berries, fruits or vegetables? Our article will help you understand this issue.
Scientists have proven that the ancestor of watermelon is a wild colocynth, whose homeland is the Kalahari Desert (South Africa). A small plant with a powerful root system and bitter fruits served as a source of water for caravans. As a gourd culture, watermelon was first cultivated by the ancient Egyptians (XX century BC). A little later, Ancient Rome learned about it. In China, sweet fruits came by the 10th century, where they gained crazy popularity.
The ancestor of the watermelon is the wild colocynth
Russia got acquainted with the melon plant only by the 13th century. thanks to the Crusades. And by the end of the XVII century. sweet fruits were already delivered to the royal table. They were not eaten fresh, but spicy molasses was prepared from the pulp. Later, by decree of Tsar Peter I, it was ordered to sow melons in the Lower Volga region. For a long time, the peasants bred a variety resistant to the local climate, until the famous Astrakhan and Volgograd watermelons appeared as a result of selection.
Video "Useful properties of watermelon"
In this video, you will learn how useful and harmful properties has a watermelon.
Definitions and theories
To determine which category a watermelon belongs to, you must first consider each of them.
Berry
Botanical science defines a berry as a thin-skinned fruit with one or many seeds and fleshy flesh. The only similarity of a watermelon with a similar description is that it is soft and juicy inside. Other than that, the following differences can be noted:
- Thick skin. A ripe fruit cannot be eaten with the shell, like berries, as it contains substances harmful to the body.
- The size. It is precisely because of the large dimensions that it is difficult for many to attribute gourds to this category.
- Method of use. Unlike berries, large fruits must be cut into pieces, since they cannot be eaten whole.
In botany, watermelon is called a false berry or pumpkin.
Fruit
A fruit is a juicy edible fruit that grows on a tree. From a household point of view, watermelon can be classified in this category based on some similarities:
- conformity in appearance and size;
- edibility;
- juicy pulp.
The only significant difference that does not speak in favor of the pumpkin is the way it grows. Fruits do not tend to creep along the ground, like gourds.
Vegetable
In science, the term vegetable does not exist. Cooking, where it is used, defines it as the edible part of a plant or any solid plant food. Some encyclopedias include absolutely all fruits that grow in the garden and are suitable for food in this category. Based on these characteristics, even apples or strawberries can be attributed to vegetables. That is why general parallels with gourds are rarely drawn.
Scientists are still arguing about whether watermelon belongs to any one category. However, whatever its name, the juicy, sweet fruit is still a favorite summer treat for many.
To the question Where is the birthplace of watermelon? given by the author Valentina the best answer is Africa.
Watermelon - a genus of annuals herbaceous plants gourd family. It turns out that watermelon was known in Egypt 4000 years ago. in the drawings of the ancient Egyptians, in the tombs, images of watermelons were found: seeds and the remains of leaves. Watermelon is native to the Kalahari and Nabib deserts in the south and the deserts of Sudan in Central Africa. Until the end of the 17th century, watermelons were brought to Russia from abroad as an overseas delicacy. They didn’t eat them raw then, but the slices were soaked for a long time and boiled with pepper and other spices. The first watermelons were sown according to the royal decree of November 11, 1660, and it was prescribed: as soon as outlandish vegetables (or rather, berries) ripen, immediately deliver them to Moscow. Under Peter I, watermelons were no longer imported from abroad. They were often served in palaces. But not fresh, but again soaked in sugar syrup. The Russian name watermelon was derived from the word "harbyuza", which in Iranian languages means melon, or "huge cucumber".
Answer from Vyacheslav Lyakhovsky[newbie]
South Africa
Answer from Neurosis[guru]
The birthplace of watermelon is South Africa, where its wild forms are still found in the Kalahari semi-desert. In the culture of watermelon bred in time immemorial. For 1500 years BC. e. it was cultivated in the Middle East by Arabs and Jews, came to Western Europe with the crusader knights. In the 17th century, Tatars began to cultivate watermelons in Astrakhan, from where they spread to Ukraine, the Far East, the Volga region, Central Asia. The plant got its name from the word "harby-za", which in Iranian means "melon" or "big cucumber".
FROM therapeutic purpose use fruits and seeds harvested as they ripen. Watermelons have a diuretic, choleretic, laxative and anti-inflammatory effect, lower blood cholesterol levels. They have long been used in diet food with anemia, diseases of cardio-vascular system, gastrointestinal tract and urinary tract, used for dropsy, cholelithiasis and urolithiasis, gout. The pulp of watermelon regulates the work of the intestines, promotes the excretion of heavy elements, including radioisotopes, quenches thirst well and is useful for postoperative patients.
In folk medicine, watermelon is used for jaundice, kidney disease, upper respiratory tract, as an antipyretic. Dry peel powder is used for colitis, especially in children. For this purpose, a decoction of green peels is also used. Seeds, ground with milk and honey, are used for intestinal and uterine bleeding, to expel worms.
Watermelon is eaten most often in fresh. For long-term storage they are salted. Honey is prepared from the pulp, and candied fruits are made from the peels.
Answer from philosophy[guru]
What could be more desirable and tastier on a hot sunny day than a piece of cold and juicy watermelon? It is not surprising that people have been enjoying the taste of this fruit for more than a thousand years.
Watermelon is only one member of the gourd family. Like cucumbers, watermelon seedlings produce beautiful, bell-like flowers every year.
Cantaloupe is a relative of watermelon, a species popular in ancient times and originally grown in the southern regions of Asia. All musk melons are distinguished by a slight musk aroma, which was the reason for their name. By the way, cantaloupe is also called cantaloupe.
The white cantaloupe, winter melon, is the last to ripen in autumn and can be stored for a long time.
Watermelons tend to be significantly larger than cantaloupes and much juicier. Some watermelons can reach a weight of 22 or more kilograms. The skin on the outside of the watermelon is hard and green, often streaked with even darker green. The inside of a watermelon is red, pinkish or even slightly yellowish.
In order for watermelons to fully ripen, they need a hot climate and a long ripening period. They are planted in the soil after the earth warms up well and there is no danger of frost. Usually watermelons are served fresh, but they can also be preserved. In the countries of the East, watermelon seeds are considered a kind of delicacy.
Answer from Rrr[guru]
astrakhan
Answer from Ђusya --happy--[guru]
Exactly in Astrakhan)
Answer from Yotas Kropin[guru]
Who is Watermelon? Che for people - mafiosi? Bandito?...
Answer from Polina D-anko[active]
melon
Answer from Elena[guru]
The birthplace of watermelons is Tropical Africa. It was from there that they spread wherever suitable conditions existed for their growth - a hot climate and fertile land. This is evidenced by the fact that in ancient Sanskrit there is a word for watermelon, and the artists and craftsmen of Ancient Egypt often made it the hero of their works. This means that man has been growing watermelons for many thousands of years!
Watermelon is only one member of the gourd family. Like cucumbers, watermelon seedlings produce beautiful, bell-like flowers every year.
Most cultivated in China, America, Hungary and Russia. In our country, the industrial culture of watermelon is concentrated in the Volga region and some areas of the southern regions; here watermelon ripens freely in the open air, while achieving excellent qualities in terms of taste. In the middle chernozem regions, watermelon sometimes does not ripen in the ground, as well as in more northern areas, so the crop in the fields is replaced by its cultivation on burrows or in greenhouses. For gourds, virgin sandy loamy chernozem is preferred, on which the fruits are larger than on loamy. Ripening of early varieties - in the second half of June, late - by October.
The best varieties of melon watermelons are Astrakhan, or Bykovsky (white), monastic (green with white stripes and with red or gray seeds), Kamyshinsky (of the same color), Mozdok, Uryupin and others. Melon watermelon serves, in addition to local consumption, also for shipment to capitals and large cities. Astrakhan watermelon is sent to the north most of all, mainly from the melons of the southern Volga region. Some of the watermelons also enter the salt, like cucumbers, and for cooking, by boiling and thickening, juicy pulp, watermelon honey (nardek, bekmes). When cultivating watermelon in a garden or greenhouse, seeds are taken from stale ones (fresh produce infertile, albeit strong-growing plants). Of the varieties, the earliest deserve attention - apple, Korean, chernouska, raspberry cream, etc.
medical application
Due to its juicy pulp, watermelon has a diuretic property, it is recommended to eat it for edema caused by diseases of the cardiovascular system and kidneys.
