Farewell to the outgoing summer a little brightens up the short time of "golden autumn" and the onset of the season of watermelons and melons - the first autumn delicacy. Botanists know 4 types of wild-growing watermelons - they belong to the Pumpkin family. They are annuals or perennials common in Africa and Asia. On the territory of the former USSR (in Turkmenistan) one species is found.
For one and a half thousand years BC, watermelons were already known to the Arabs. They were brought to Russia (the Lower Volga region) in the 11th century by the Tatars. At present, it is the main melon culture in Russia (“melon” in translation from the Tatar language means a garden, and the name “watermelon” was given by the Persians and is now in all languages). The weight of a table watermelon can be 15–20 kg, sometimes giant watermelons are found, reaching a weight of 40–50 kilograms. They are grown in areas where a hot dry climate prevails.
What watermelon contains
The pulp of watermelon contains easily digestible sugars (mainly fructose and glucose, less sucrose), pectins, fiber, carotene, vitamins B, C, PP, folic acid, trace elements (potassium, magnesium, iron, sodium, calcium, phosphorus). Watermelon seeds contain 25-30% fatty oils. Fresh watermelons perfectly quench thirst, taste good. In arid and desert regions, they allow a person to make up for a water deficit (89% in a watermelon).
Medicinal properties of watermelon
The plant has a fairly wide medicinal use. Watermelon is used as a diuretic for renal and cardiovascular edema. Moreover, its juice does not irritate the kidneys and urinary tract. Alkaline compounds contained in watermelon, allow you to normalize the acid-base balance when it shifts to the acidic side. Watermelon has a good healing effect on urate and calcium oxalate stones. It should be remembered that stone formation can also take place in alkaline urine (the formation of phosphate stones). In this case, watermelon treatment is not prescribed.
The presence of a large amount of delicate fiber has a beneficial effect on digestion, enhances intestinal motility, accelerates the excretion of excess cholesterol and toxic substances from the body. Watermelon is recommended to be included in the diet for diseases of the kidneys and urinary tract, liver and gallbladder, arthritis, gout, anemia (due to the presence of iron, which is necessary for blood formation), diabetes mellitus (sugar in its pulp is well absorbed), constipation and in those cases, when a person is exposed to toxic substances.
The complex of trace elements contained in watermelon is useful for the activity of the cardiovascular system, hematopoietic organs and endocrine glands. In addition, due to the high content of pectin and fiber in the pulp, it improves the vital activity of beneficial intestinal microflora. Due to its low calorie content (in 100 grams - about 38 kcal), watermelon is very attractive for a variety of diets: the pulp can be consumed in large quantities to simulate the feeling of satiety.
Prescriptions for medicinal use
In folk medicine, the juice, pulp, rind and seeds of the plant are used.
The pulp and juice are taken in case of fever. A decoction is prepared from dry and fresh crusts (1:10), which is drunk half a glass 3-4 times a day as a diuretic. Infusion of dry crusts is also taken as an anti-inflammatory and emollient for acute and chronic colitis (especially in children). Crushed and pounded in cold water in a ratio of 1:10 watermelon seeds ("watermelon milk") are used for feverish conditions and as an antihelminthic agent. The seeds, ground with milk, are used for uterine bleeding as a hemostatic agent.
Watermelon honey
Jam, marshmallow, candied fruit, honey, wine are prepared from watermelons. Watermelon "honey" (nardek) is obtained by evaporating watermelon juice to the density of honey.To prepare a nardiek, the washed watermelons are cut into four parts over the basin, the pulp is separated, then squeezed under the load through a napkin.
The resulting juice, stirring constantly, is brought to a boil and filtered through cheesecloth folded in several layers. Then it is boiled again until a thick brown mass is formed. Moreover, it contains up to 20% sucrose and 40% split sugar. Salted watermelon is considered a delicacy - it is served as a side dish for meat and fish. For this, small, unripe fruits are used (broken ones cannot be salted). Edible oil is squeezed out of watermelon seeds.
These are the numerous useful qualities and possibilities of using watermelon - a juicy striped handsome man from hot countries (its fruit is classified by botanists as a berry indeed).
"Ural gardener", No. 38, 2017
