The harvests are portrayed in hieroglyphics on old Egyptian walls. Watermelon vegetables were recovered from the tomb of Pharaoh Tutankhamen. The watermelon spread along the Mediterranean basin nations by way of merchant trading ships.
In the 10th century AD watermelon went to China. Currently, China is the world's number 1 producer of watermelon. In the 13th century Moorish invader presented the good fresh fruit to Europe. Based on David Mariani's The Dictionary of American Food and Consume “watermelon” seemed in the English dictionary in 1615.
Watermelon rinds are edible. In China rinds are stir fried, stewed or pickled. Pickled rinds are also consumed in the Southern parts of America, Russia, Romania and Ukraine.
Food historian, John Egerton claims in his book, “Southern Food” he thinks African slaves produced the watermelon seed to America. The United States could be the world's next company of watermelon. Watermelon is found year around due to the number of countries that transfer and ship the fruit.
Contains 6% sugar and 92% water. It's a source of supplement C, beta carotene and lycopene. Fresh watermelon can be enjoyed in several ways. It could be eaten alone, in soups, jams, jellies and to flavor summertime beverages and smoothies.
large Watermelon rind1 qt Water1/4 d Kosher salt1 qt Cider vinegar8 d Sugar8 Whole cinnamon sticks -- Broken up1 tb Full cloves1 tb Allspice fruits
Remove and remove all green and white parts from rind. Cut into 1 inch cubes and bathe in sodium water overnight. Drain and protect with fresh water. Prepare until almost tender. Drain. Produce a syrup of vinegar and sugar.
Tie spices in a cheesecloth bag and add to syrup. Steam 15 minutes, then let stay 15 minutes. Remove spice bag. Put cleared watermelon rind. Make until clear. Bunch into sterile containers and seal according to manufacturer's instructions. Makes 6 pints, about 96 two-tablespoon servings.
Pare green and green from watermelon cubes of just one melon. Soak over night in 1 quart water and 1 tbsp lime Wash well. Steam cubes in clear water for 15 minutes. Drain. Steam 1 quart water, 2 cups sugar, 1/2 cut fruit, 2 stays ginger, for 5 minutes. Include rind and prepare until clear. Allow stand overnight. Repeat, and seal in sterilized jars.
Water3/4 c Sugar3 tb Lime juice1 1/2 ts Fresh peppermint; chopped3/4 ts Aniseedpn Salt5 d Watermelon; cubed3 c Cantaloupe; cubed3 d Honeydew melon; cubed2 c Pear slices1 c Fresh blueberries
In a tiny saucepan, carry the first six substances to a boil. Boil for 2 moments; remove from the heat. Protect and cool syrup completely. Mix the fresh fruit in a big pan; add syrup and stir to coat. Cover and chill for at the least 2 hours, mixing occasionally. Strain before
