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watermelon, plant (Citrullus vulgaris) of the family Curcurbitaceae (gourd family) native to Africa and introduced to America by Africans transported as slaves. Watermelons are now extensively cultivated in the United States and are popular also in S Russia. The fleshy, juicy fruit is eaten fresh, the rind is pickled, and in Asia the seeds are eaten (the dry wild watermelon was originally domesticated for its seeds). Seedless and thin-rinded cultivated varieties have been developed, and one white-fleshed variety, the citron melon, is used like citron in preserving. Watermelons are classified in the division Magnoliophyta, class Magnoliopsida, order Violales, family Curcurbitaceae.
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Natural diuretic that washes you from the inside. Lowers blood pressure. Soothes intestinal tract and stomach ulcers. Highly alkalizing (do not eat with other food since it lowers stomach acid). WATERMELON SEED- a diuretic used in herbal teas to flush out bacteria from UTIs and reduce urinary stone accumulations. Seeds also good for chasing out parasites. Grind seeds into food or smoothies. High in amino acids citruline and arginine. A gentle body cleanser for skin conditions like hives. If organic, put the whole watermelon in blender, seeds, rind, everything. Very very good for you. Also put this smoothie mush on your face to help skin rebuild collagen and become smoother again. Keep doing this and see results after only a week! Also good for constipation. Note: sprouting seeds produce toxic substance in its embryo.
Edible Plant Guide © 2012 Markus Rothkranz
Citrullus vulgaris. An annual trailing vine with light-yellow flowers and leaves having five to seven deep lobes; the edible, oblong or roundish fruit has a smooth, hard, green rind filled with sweet, tender, juicy, pink to red tissue containing many seeds.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
an African melon, Citrullus vulgaris, widely cultivated for its large edible fruit
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005