Watermelon is highly nutritious and a great fruit for hydration and cooling off in summer

Watermelon is the fruit of an annual trailing vine in the genus Citrullus of the Cucurbitaceae family, and it is also the most iconic cooling fruit of summer. Its flesh is mostly water, tasting sweet and juicy, making it a natural source of hydration in hot weather.

In terms of nutritional composition, watermelon contains vitamin C, carotene, B vitamins, and minerals such as potassium and magnesium, and its flesh also contains plant-active compounds such as lycopene and citrulline. Lycopene is relatively prominent in red-fleshed watermelon, and it is the same class of compound that gives tomatoes their red color. Because of its high water content, watermelon is not particularly high in calories overall, while its sweetness varies with variety and ripeness.

In the daily diet, the value of watermelon lies mainly in hydration and cooling. After sweating heavily, eating a moderate amount of watermelon can both replenish water and restore the potassium lost through sweat, helping the body maintain electrolyte balance. Chilled watermelon tastes even better, but people with sensitive stomachs should not overindulge in cold foods; after taking it out of the refrigerator, letting it sit for a moment before eating is safer.

There are also a few points to note when eating watermelon. Although watermelon tastes refreshing, its sugar content is not low, so people with high blood sugar or those who are controlling their sugar intake should limit how much they eat each time; cut watermelon should be wrapped in plastic wrap and refrigerated, and eaten as soon as possible to reduce the chance of bacterial growth. In addition, after peeling off the tough outer skin, watermelon rind can also be served as a cold dressed salad or stir-fried, making it another part worth using.