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Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
14-September-2008 18:38:45 - Citron melon Watermelon Citrullus lanatus Citrullus lanatus Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Cucurbitales Family: Cucurbitaceae Genus: Citrullus Species: C. lanatus Binomial name Citrullus lanatus Thunb. Matsum. Nakai The citron melon Citrullus lanatus, or tsamma, is thought to be the original/ancestral variety of watermelon, a cucurbit. Its fruit has a hard white flesh, rendering it less likely to be eaten raw; more often it is pickled or used to make preserves. It is especially useful for the latter, because it has a high pectin content. History The citron melon is native to Africa, probably the Kalahari desert, where it still grows abundantly. The time and place of its first domestication is unknown, but it appears to have been grown in ancient Egypt at least four thousand years ago. It is grown as food in Africa, especially dry or desert regions, including South Africa. In some areas, it is even used as a source of water during dry seasons. Today, it's not only found in Africa, but also domesticated in North America spanning much of the Southern US. There it is generally somewhat divergent from its pure form, in part from accidental crossbreeding with modern, domesticated watermelon. It is known in the southern plains states as pie melon, as well as citron melon. These impure, domesticated versions are sometimes oblong in shape, have unusually colored seeds or meat, or are otherwise different than the original form. It has become a feral species, growing wild, in western Mexico. Characteristics The actual fruit of this plant resembles the more modern, domesticated watermelons, except it's smaller and more spheroid. The meat of the melon is more whitish and dense, though, and much stronger in flavor, akin more to the area on a domesticated watermelon where the red meat is just turning into the white rind. As noted above, while some people do eat it raw, it's more often cooked or prepared in some other way. Citron melon leaves are palmate in the early stages of growth, and deeply lobed in later development. They have a rough texture and a visible white venation. Solitary flowers with large, yellow petals of around 2-10 millimeters are randomly dispersed forming many seeded fruit with a variegated light green and dark green pattern.1 The citron melon should not be confused with actual citron, a citrus fruit originally used, since ancient Egypt, to repel insects, but which in modern times is also sold candied, or cooked into fruitcake. See also Watermelon Citron Retrieved from http://en..org/wiki/Citron_melon Categories: Melons Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Deutsch This page was last modified on 29 March 2008, at 18:11
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