Juicy, watery, refreshing watermelon is a crop which can be grown in during hot Canadian summers, as the fruit requires temperatures of over 25°C to flourish.
While cultivated all over the world, watermelon still grows wild in southern Africa, where it originates from.
Fun fact: the heaviest watermelon ever recorded was grown by Christopher Kent, weighing at 350.5 pounds.
There are over 1,200 varieties of watermelon grown across the world, which come in a variety of shapes, colours and sizes.
- Queen of Hearts
- King of Hearts
- Jack of Hearts
- Charleston Gray
- Black Diamond
- Crimson Sweet
- Sugar Baby
- Tiger Baby
- Desert King
- Yellow Baby
- Yellow Doll
And they have good levels of vitamins A, B6, and C!
The underside of the watermelon should have a yellow spot, from where it sat on the ground.
It’ll be heavy! It’s mostly water. If the watermelon seems light, don’t get it.
Whole watermelons don’t need to be refrigerated, but if you bought it cold, you have to keep it cold.
Refrigerate cut up watermelon.
Cut it up, juice it, even grill it–there’s tons of different ways to prepare a watermelon.
The whole watermelon, rind included, is edible! Rinds can be stir-fried, stewed, or pickled.
|July to September|
Nutrition per 125mL of watermelon (80 g), cubes:
|Total Sugar||5 g|
|Total Dietary Fibre||0.3 g|
|Vitamin C||7 mg|
Provided by Health Canada