The watermelon plant, whose fruit is also called the watermelon, is believed to have originated in Africa, but it has since spread to other continents, reaching China, currently the world's largest producer, in the 10th century. In the United States, the watermelon is grown in 44 different states, most of which varieties have at least some genetic influence from a type known as the Charleston Grey which is a disease and wilt-resistant watermelon strain cultivated in Charleston by the USDA in 1954.
Watermelons are, not surprisingly, mostly made of water, with 91% of their weight being that substance. Much of the rest is sugar, at 6%, with the watermelon also being a good source of vitamin C. The most well known watermelon varieties tend to be those with red flesh, but they do come in different colours too, such as orange, yellow and white, with over 1,200 different varieties currently known.
Even the skin on a watermelon is edible but, due to its unpleasant taste, it is rarely consumed, although it is sometimes pickled and occasionally used in other cooking. The flavour of the watermelon varies between the different types, with the most commonly eaten being sweet, although with different overtones. For those who juice fruit, watermelons produce a substantial amount of fluid.
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