Citrullus lanatus

Citrullus lanatus

Plant | Citrullus lanatus ( semangka ) | Watermelon (Citrullus lanatus (Thunb.), family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa.

Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp). Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (green, yellow and sometimes white) and a juicy, sweet interior flesh (usually pink, but sometimes orange, yellow, red and sometimes green if not ripe). It is also commonly used to make a variety of salads, most notably fruit salad.

Citrullus lanatus

An annual herb with long (up to 10 m) stems lying or creeping on the ground, with curly tendrils. Leaves are 5-20 by 3-19 cm, and hairy, usually deeply palmate with 3-5 lobes, on 2-19 cm long petioles. Male flowers on 12-45 mm long pedicels. Flowers 1-2.5 cm long, pale green. Flowers monoecious, solitary, on pedicels up to 45 mm long; with 5 shortly united petals, pale green. Fruit of wild plants 1.5-20 cm in diameter, subglobose, greenish, mottled with darker green; of cultivated plants up to 30x60 cm, subglobose or ellipsoid, green or yellowish, evenly coloured or variously mottled or striped. Fruits vary considerably in morphology. Whereas the fruits of the wild Kalahari form are small and round, the cultivated forms are large oblong fruits. In addition, they vary from pale yellow or light green (wild form) to dark green (cultivars), and with or without stripes; the pulp varies from yellow or green (wild forms) to dark red (cultivars). 

Citrullus lanatus

A watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C.

The amino acid citrulline was first extracted from watermelon and analyzed. Watermelons contain a significant amount of citrulline and after consumption of several kg, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.
Watermelon rinds, usually a light green or white color, are also edible and contains many hidden nutrients that most people avoid eating due to its unappealing flavor. They are sometimes used as a vegetable.In China, they are stir-fried, stewed or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US.Watermelon juice can also be made into wine.

Citrullus lanatus

Watermelon is also mildly diuretic and contains large amounts of beta carotene. Watermelon with red flesh is a significant source of lycopene.