The tsamma melon or better known as the watermelon is a multi-faceted fruit and it is rich in pectin which is chiefly the core ingredient manufactured for jam making. This scrumptious and juicy melon family member is said to have originated from the Kalahari barren region in the terrains of the African continent. For over thousands of years, the locals in central Africa, where the origin of watermelon is said to have began, the locals put a hole through the solid outer layer of this fruit and drank the sap. This fruit is the most important source for water during dry seasons. A visiting scientist to this region had mentioned in the “Explorer” magazine that he depended completely on this fruit for six weeks as the main water supplier.
Abundant in the wilderness, foreign travelers brought the seeds back to their respective homelands to be cultivated in agricultural settings. In early 1500s the French reported that this fruit was extensively found in America and the natives were growing them at the Mississippi River valley. Anthropologists have linked the origin of watermelon with the Nile Valley but there were no mention of this produce in the ancient scriptures on the tombs of the pharaohs.
By the end of the 9th century, this fruit is grown in all over Asia. During the Spanish invasion, the moors have introduced the fruit in the 13th century. In the 1600s, the definite term “watermelon” had been jotted down in the English Dictionary of Food and Drink.
Over the years, horticulturists have came up with the advancement in crossbreeding technology to deter the plant from the risk of becoming wilt and diseased. The nature of this fruit is from the “citrus” family means that it cannot be crossbred