The composition of watermelon per 100 g edible portion (50-70% of the mature fruit) is: water 91.5 g, energy 134 kJ (32 kcal), protein 0.6 g, fat 0.4 g, carbohydrate 7.2 g, Ca 8 mg, P 9 mg, Fe 0.17 mg, thiamine 0.08 mg, riboflavin 0.02 mg, niacin 0.2 mg, folate 2 mg, ascorbic acid 9.6 mg.
Watermelon is served fresh as slices, as chunks, as juice, pickled rind, gale candy, and as edible seeds (harvested from confectionary type cultivars).
It is no longer just a summer fruit and is becoming an everyday fruit like apples, bananas and oranges.
Worldwide the yield of watermelon averages about 25 t/ha, varying from 5-60 t/ha, depending on cultivar and cultural practices.
Watermelon varieties are separated by seeded and seedless, types, then by rind color, shape, size and flesh color. There are at least 1000 named watermelon varieties, some of these originating 50-80 years ago still planted.
Fruit of watermelon
