Watermelons are native to the Kalahari Desert of Southern Africa. The first recorded watermelon harvest is found in Egypt, depicted in hieroglyphics on tomb walls dating back as far as 5000 years ago. Watermelons were left as food to nourish the dearly departed in the afterlife.

From Egypt, watermelons spread throughout countries along the Mediterranean Sea by way of merchant ships. They were documented in China in the 10th century, and in the 13th century were found throughout the rest of Europe after being introduced by the Moors. Ultimately, the watermelon crossed the Atlantic Ocean and made its way to North America with African slaves. It wasn't until 1615 however that the word watermelon first appeared in the English dictionary.

Watermelon varies in size from the 5 pound 'Sugar Baby' to the 'Jubilee' which can weigh as much as 40 pounds. The fruit is round, oblong or elliptical, with the outside color varying from solid dark green to mottled or striped green, to nearly white. The color pattern is inherited and typical of a particular kind of watermelon. Different kinds of watermelon have different colored seeds (ranging from white, brown or black) and son have seeds and some do not. The pulp is either red inside; others are yellow.

Watermelon fruit is about ninety percent water and the pulp is sweet. There are many varieties of watermelons, and when growing watermelon it is best to choose a variety adaptable to your particular area, although some varieties grow well in all areas. Watermelons require a good soil, with well-fertilized sand or sandy loam being the best. Watermelons require a warm soil for growth and should be planted ten to twelve feet apart in rows ten to twelve feet apart. They also need to be planted in beds raised six to twelve inches to allow for drainage from rains and irrigation, which should be done by soaking, not sprinkling which damages the leaves. It takes the watermelon plant eighty to ninety-five days to become full-grown and it is ready for harvest when the part of the rind touching the ground changes from white to pale yellow.

Nutritionally, the watermelon is fat, sodium and cholesterol free; an excellent source of vitamins A and C; and contributes fiber, iron and potassium to the diet. Watermelons also contain an important phytochemical (plant compound) called lycopene. Lycopene is a powerful anti-oxidant.