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Watermelon is a summer staple, but choosing a perfectly ripe one takes skill. A grower explains the easiest way to pick the perfect watermelon.
South Arkansas vine ripe pink tomato: 1987 [10] State grain: Rice: 2007 [11] State grape: Cynthiana (Vitis aestivalis) 2009 [12] State nut: Pecan: 2009 [13] California [notes 1] State nuts: Almond, walnut, pistachio, and pecan
First, pick a watermelon that's flesh is dark green and dull, not shiny. A shiny watermelon, while pretty, won't be ripe yet. Step 2: Pick it up.
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Generally, fleshy fruits can be divided into two groups based on the presence or absence of a respiratory increase at the onset of ripening. This respiratory increase—which is preceded, or accompanied, by a rise in ethylene—is called a climacteric, and there are marked differences in the development of climacteric and non-climacteric fruits. [1]
Watermelon is a sweet, commonly consumed fruit of summer, usually as fresh slices, diced in mixed fruit salads, or as juice. [53] [54] Watermelon juice can be blended with other fruit juices or made into wine. [55] The seeds have a nutty flavor and can be dried and roasted, or ground into flour. [9]
Picking out just the right watermelon can be tricky since there aren't many external signifiers, and you can't just give it a squeeze to see if it's softened, like you would with other fruits.
Citrullus is a genus of seven species of desert vines, among which Citrullus lanatus (the watermelon) is an important crop. Taxonomy. Molecular data, ...