Watermelon

Watermelon (Citrullus lanatus) is a cultivated plant that originally comes from Africa but is now grown in warm regions all over the world. The fruit of the plant, also called watermelon, is especially popular for its sweet flesh, which is protected by a thick rind.

Watermelon also has unusual regional names in German, such as “Angurie,” “Arbuse,” “Pasteke,” or “Zitrullengurke.” In China, the world’s largest growing region, it is called “Xīguā” (西瓜). In Thailand it is known as Thaeng Mo ( ), and in Vietnam as “Dưa hấu.”

Flesh

In most of the more than 1,200 varieties of watermelon, the flesh is red and sweet. That is certainly the main reason for the fruit’s popularity. Around the world, the flesh is appreciated as a snack, but in some countries it is also used in refreshing salads. In Thailand, watermelon is also often sold as a fruit shake.

Rind or Inner Peel

When eating watermelon in Europe, we usually focus on the red flesh, while the white layer between the green outer skin and the flesh often ends up in the bin or on the compost. However, this rind, which can be one to four centimeters thick, is actually edible and contains many vitamins, antioxidants, and dietary fiber.

The rind has a rather sour taste, which is probably exactly why it is so often discarded here. In some Asian countries, however, it is appreciated as a snack or as a sour ingredient in curries and salads. It is also commonly used in Thailand, where it is called “Plueak Thaeng Mo” ( ).