International Watermelon Day Highlights Surprising Facts About Summer's Favorite Fruit

August 3 marks International Watermelon Day, celebrating the refreshing fruit that is a staple of Israeli summer picnics and outings. Although commonly eaten as a sweet fruit, watermelon is botanically classified as a member of the gourd family, making it closer to vegetables like cucumbers and pumpkins. Both the rind and seeds are edible and nutritious; the rind contains fiber, vitamin C, and citrulline, and is used in East Asian cuisine, while the seeds are rich in protein and healthy fats when roasted.

There are over 1,200 watermelon varieties worldwide, ranging in color from the familiar red to yellow, orange, and white, and sizes from small apple-sized fruits to giant watermelons weighing tens of kilograms. Despite being 92% water, watermelon is packed with lycopene, a powerful antioxidant that gives it its red color, with higher lycopene levels than tomatoes.

In Japan, farmers grow square watermelons inside glass boxes to save refrigerator space and ease transport; these are mainly ornamental and can cost hundreds of dollars each. Watermelon has a long history, with ancient Egyptians placing watermelons in tombs, including that of Tutankhamun, to provide sustenance in the afterlife.

The Guinness World Record for the heaviest watermelon is held by Chris Kent from Tennessee, USA, who grew a 159-kilogram fruit in 2013. Culinary trends have also embraced watermelon steaks, where thick slices are grilled or roasted to concentrate sugars and create a meaty texture, popularized by recipes like watermelon tataki.

To select a sweet watermelon, look for a creamy yellow spot on its underside, indicating it ripened fully in the field; a white spot suggests it was picked too early and may be less sweet. International Watermelon Day invites everyone to appreciate this familiar fruit anew and explore fresh recipes to enhance their summer experience.