Watermelons contain large amounts of beta carotene and are a significant source of lycopene, that deep-red pigmented phytochemical powerhouse!
Watermelon are believed to have originated in the Kalahari Desert of Africa. An early watermelon harvest is depicted in Egyptian hieroglyphics on walls of their ancient buildings. Watermelons were often placed in the burial tombs of kings to nourish them in the afterlife.
Healthy reminder: Always wash whole watermelons thoroughly before cutting. Nasty bacteria on the exterior rind can be carried by your knife onto the edible part of the fruit. Yuck!
Watermelon rinds, usually a light green or white color, are also edible and contain nutrients, but most people avoid eating them due to their unappealing flavor. 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.