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from white to pale yellow. At maturity the tendrils become dry and brown, and the melon has a dull tone when thumped.
Watermelons are used primarily as a dessert food in a fresh, chilled condition. They are not an important source of nutrients,
but do supply useful! _ amounts of vitamin A.
As the name suggests, watermelons contain a high percentage of water. They contain about 92 per cent water which is actually less than several other vegetables such a£ asparagus, with 93, celery 94, lettuce, 95, and cucumber 96.□
96.1%