Watermelon, like melon, is native to Central Africa, where wild forms still exist. It was farmed in ancient times in the Middle East, India, and what is now Russia. It has been valued in hot nations since the dawn of time, where it serves a critical function when water is limited or dirty. Watermelon can thrive in locations where other high-water-content foods (tomatoes, strawberries, and celery) cannot. This is because to its tough rind. Peasants in Egypt were compelled to serve watermelon to thirsty visitors more than 5,000 years ago. When we consider that it is made up of 92 percent water, we aren't shocked. Some kinds are grown solely for the purpose of soothing thirst. Because there are bitter and sweet varieties, it is usual to first pierce a hole in the fruit and taste it. Watermelon was chosen over melon by the ancient Greeks and Romans. The Moors will introduce it to Spain in the eighth or ninth centuries. It will take longer to reach the rest of Europe, probably due to the fact that the kinds of the period required extremely warm temperatures to thrive. Many variations with red, pink, orange, yellow, and white flesh, round or rectangular in shape, would be described by botanists in the 16th and 17th centuries. In a nutshell, all of the varieties that we are familiar with now. Spaniards, on the one hand, and African slaves, on the other, will bring it to America. The Amerindians swiftly embraced it from north to south, including the Hurons of eastern Canada, who allocated a spot for it in their gardens as early as the 16th century. Watermelon is grown in all warm parts of the world, but it is also grown in household gardens in colder nations. We encircle it with a thousand worries in the hopes of enjoying even one of its delicious, sun-drenched fruits. It is commonly classed into three weight categories in the trade: small (1.5 to 3 kg), medium (3.5 to 8 kilogram), and giant (above 8 kg) (from 8 to 11 kg). The term "pasteque" first mentioned in French in 1512. The term experienced a long development from the Arabic al-Bâtikha to Hindi and Portuguese before reaching its current form. The name "watermelon" is more often used in Quebec, owing to the influence of the English watermelon. The first seedless watermelon cultivars were released in the United States in 1949. It was a watershed moment in the history of this fruit, as well as a distinct benefit. Watermelon seeds are scattered throughout the flesh, unlike melon seeds, which are concentrated in the core cavity. It's a pain to take them out one by one. Watermelons, on the other hand, are bred in numerous nations to yield a huge number of seeds. These are considered a complete meal in Africa due to its high protein, carbohydrate, and fat content. It is used to make edible oil in other places. It is ground into flour for bread in India. They are roasted and salted and consumed in Asia.