United States Department of Agriculture statistics show that Americans ate 17.4 pounds of watermelon per person in 1996. This is the highest consumption level recorded since 1958, when the average American ate 18.2 pounds of watermelon. The top-producing states for 1996, according to the USDA are Texas, Georgia, California, Florida, Arizona, Indiana, North Carolina, Missouri, South Carolina and Oklahoma. Although successful production depends greatly on the proper climatic conditions, honey bees play an important role in watermelon growth. The pollen of many members of the cucurbit family is heavy and sticky, and not transferred from one flower to another very effectively by the wind.
Bees are essential for proper pollination to occur.
When a seeded variety is close to harvest, the part of the rind touching the ground changes from white to pale yellow. In the U.S., most watermelons are harvested between April and October. All are hand-picked. A two-cup serving has 10 fewer calories and more Vitamin A, fiber, calcium and iron. Watermelon is a good source of lycopene, which, recent medical research suggests, may help protect against certain forms of cancer.