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Watermelon

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Watermelon is so named because of its high water content of 92 to 95 per cent. They have sweet dark pink to red flesh, which contains seeds, although seedless varieties have been cultivated. Watermelon is best served lightly chilled and cut into wedges. Not just the sweet flesh, but all parts are edible: the seeds may be dried, roasted and salted or the rind may be pickled.

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