Watermelon is an ancient fruit that comes in several varieties. Among them are the Sugar Baby and the Madera, both round, the first with vivid red flesh and the second with red-orange flesh. The Jubilee and the Galery, oval in shape with bright red flesh. All are characterised by a flavour that is sweet but not cloying, delicate and always unmistakable.

The beneficial properties of watermelon

Watermelon holds two records: it is the fruit with the highest water content (93.5 per cent) and it is entirely fat-free. It contains very little sugar: its sweet taste is due to the natural presence of aromatic compounds. The nutritional value of watermelon is modest, but this is more than offset by the advantage of being able to eat it in large quantities without running into problems with weight gain or overeating. Its popularity is therefore more than deserved: it refreshes, quenches thirst, hydrates and cleanses the body without causing us to take in too many calories. Worth noting is its content of vitamin A (37 mcg) and vitamin C (8 mg).

How do you choose a good watermelon? The stripes on the rind should be wide. The rind should be firm and taut and, when you knock the fruit with your knuckles, you should hear a crisp, clear sound rather than a dull thud.