10 Refreshing Facts About Watermelon

iStock
iStock

August 3 is National Watermelon Day, and throughout summer, the backyard mainstay is added to drinks and served as dessert at barbecues across the country. Here are some tasty facts about this colorful, summertime treat.

1. WATERMELONS ARE BOTH A FRUIT AND A VEGETABLE.

Thanks to their sweet taste, watermelons are most commonly considered a fruit. And they do grow like fruit, originating from flowers that have been pollinated by bees, and, from a botanical perspective, they're fruits because they contain seeds. But many gardeners think of them as vegetables, since they grow them in their gardens alongside other summer veggies like peas and corn. Not to mention, watermelon is classified as part of a botanical family of gourds that includes other culinary vegetables like cucumber, squash, and pumpkin.

2. YOU CAN EAT THE ENTIRE FRUIT.

While we tend to focus on the melon’s succulent flesh, watermelon rinds are also edible—as well as full of nutrients with surprising health benefits. In China, the rinds are often stir-fried or stewed, while in the South, cooks like to pickle them. And, across the Middle East and China, the seeds are dried and roasted (similar to pumpkin seeds) to make for a light, easy snack.

3. THEY’RE CALLED WATERMELONS FOR A REASON.

They’re 92 percent water, making them a perfect refresher for those hot summer months.

4. THEY COME IN 1200 DIFFERENT VARIETIES.

To make classification a little easier, however, watermelons tend to be grouped into four main categories: seeded (or picnic), seedless, icebox (also known as mini, or personal size) and yellow/orange. One of the most popular varieties is the Crimson Sweet, a seeded melon with deep red, sweet flesh. Some of the more unusual varieties include the Golden Midget, whose rind turns yellow when it's ripe, and the Cream of Saskatchewan, whose flesh is cream-colored.

5. THE SEEDLESS ONES ARE NOT GENETICALLY ENGINEERED.

A pile of watermelons
iStock

Contrary to what you might have heard, seedless watermelons are the result of hybridization, a perfectly natural phenomenon that farmers can nevertheless capitalize on. A couple of decades ago, seedless watermelons were hard to find, but today they make up around 85 percent of those sold in the U.S. And those white “seeds” that you still find in your seedless slices? They’re actually empty seed coats and are perfectly safe to eat.

6. WATERMELONS CAN GROW TO BE REALLY, REALLY BIG.

The heaviest watermelon to date was grown by Guinness World Record holder Chris Kent, of Sevierville, Tennessee, in 2013. A Carolina Cross, it weighed in at 350.5 pounds. To give you some perspective, that’s the equivalent of an NFL lineman.

7. WATERMELONS CAN HELP PREVENT CANCER.

Watermelons are a great source of lycopene, an antioxidant that’s been shown to reduce the risk of several types of cancers, including prostate, lung, and stomach.

8. FARMERS IN JAPAN HAVE PERFECTED THE ART OF GROWING THEM IN ODD SHAPES.

A cube-shaped watermelon
Getty Images

In Japan, farmers have been growing cube-shaped watermelons for the past 40 years, forcing them into their square shape by cultivating them in box-like braces. When the watermelon fills the cube and gets picked, it's generally not ripe yet, meaning the inedible melons are sold—for prices upwards of $100—as novelty items and gifts. (The original idea was for them to better fit into standard refrigerators.) More recently, farmers have grown watermelon in the shape of hearts—these particular melons taste as sweet as they look—as well as pyramids and human faces.

9. ONE SOUTH CAROLINA FAMILY KEPT AN HEIRLOOM VARIETY ALIVE FOR ALMOST 100 YEARS.

The unusually sweet Bradford—created by Nathaniel Napoleon Bradford in Sumter County, South Carolina, in the 1840s—was one of the most sought-after varieties of watermelon the South has ever seen. But its soft skin made it hard to transport, and by the early 1920s it had proved to be commercially unviable. It would have disappeared completely had the Bradford family not kept it alive in their backyard gardens for multiple generations. It’s now being grown commercially again by Nat Bradford, Nathaniel’s great-great-great grandson.

10. THEY’RE THE OFFICIAL STATE VEGETABLE OF OKLAHOMA.

In 2007, the Oklahoma State Senate honored its then-14th biggest crop by voting 44–2 to make it the state vegetable. (Why not fruit? That distinction was already given to the strawberry.) Its celebrated status was threatened in 2015, however, when State Senator Nathan Dahm moved to repeal the bill based on the argument that watermelon is a fruit. Thankfully for Oklahoma’s Rush Springs, home to an annual watermelon festival and the original bill’s sponsor, then-State Representative Joe Dorman, Dahm’s bill died in committee.

Which Kind of Oatmeal is Best for Your Health?

iStock
iStock

Like a lot of nutritionally robust foods, oatmeal sometimes gets a bad rap for being boring. Even the sight of plain, cooked oats—often resembling a mushy kind of paste—can have people passing it up in favor of a sugary cereal or pancake stack. But oatmeal can wind up being one of the better breakfast choices, not only in taste, but also in its health benefits, Time reports. It all comes down to what type of oatmeal you buy and how you prepare it.

To determine your best oat option, it helps to understand that oatmeal isn’t really oatmeal. When oats are harvested, they’re wrapped in a hard husk that manufacturers remove to facilitate cooking. Inside is the groat, a complete grain full of fiber. When you buy oatmeal that’s labeled “instant,” "quick-cooking," "rolled," or "old-fashioned," the groat has been steamed and rolled flat to make it easier to cook. The mostly unadulterated oatmeal labeled “steel-cut” or “Irish” is actually made up of groats that have been chopped up but are otherwise whole.

Typically, the faster you can cook the oatmeal, the more it’s been processed and the less it resembles the groat from the field. Because they resemble kernels and remain thick, steel-cut oatmeal requires the longest preparation, simmering on a stovetop for 30 minutes or so. Processed oats are flaky and can easily be heated.

Nutritionally, both rolled and steel-cut oats have the same profile. Both are fibrous and high in vitamins E, B1, and B12. Steel-cut oats have a heartier texture, while instant tends to take on a loose, light consistency. But because steel-cut oatmeal keeps more of the whole grain intact, it tends to be higher in fiber and lower on the glycemic index and provides more of a slow-burn energy as opposed to the quick burst of the sugar found in flavored instant oatmeal packets.

If you want to opt for steel-cut oats but are short on time, there are solutions. You can soak oats overnight to reduce cooking time down to 10 minutes or so on the stove, or prepare a week’s worth so you can quickly re-heat portions. Topped with yogurt, peanut butter, or fruit, it’s one of the best breakfast choices you can make. And with a little foresight, you won’t have to sacrifice your busy morning to enjoy it.

[h/t Time]

An Avocado Shortage Has Triggered a Fruit Crime Wave in New Zealand

iStock
iStock

In New Zealand, getting started as an avocado grower is no easy task right now. That’s because, according to Stuff.co.nz and The Takeout, the country’s nurseries are currently experiencing a shortage of avocado saplings due to high demand.

Avocado prices are especially high in New Zealand, in part because of the country’s strict import rules. New Zealand doesn’t import avocados, and homegrown harvests have produced low yields in the past two years. Prices for the fruit have spiked, and the average avocado goes for about $3.30 according to The New York Times.

Some New Zealanders have responded to the shortage by trying to get into the avocado cultivation game themselves, but the rush to buy avocado saplings has led to a shortage for wholesalers and nurseries. Several nursery owners Stuff.co.nz spoke to currently have a large backlog of orders they haven’t yet filled. If you want a sapling this year, you’d better get in line. Some nurseries ran out as early as April, and more saplings might not come into stock until late September.

Some opportunistic New Zealanders have taken a different tack to get their avocado fix. There has been a rash of fruit theft from avocado orchards, and thieves are taking more than just one or two avocados. One grower reported losing 70 percent of his harvest to theft in July, costing him an estimated $100,000.

People looking to plant avocado trees shouldn’t be in too much of a hurry to get their hands on saplings, though. Winter in New Zealand isn’t yet over, and if you’re going to plant a new tree, you should probably wait until spring, anyway. And growing avocados isn’t an instant gratification hobby. Newly planted avocado trees don’t bear fruit for their first few years. That baby tree might take as long as four years to start producing guacamole ingredients.

[h/t The Takeout]

SECTIONS

arrow
LIVE SMARTER
More from mental floss studios