The precursor to today's watermelon is a resilient plant, prized for its capacity to retain water, crucial for tribes traversing the arid Kalahari Desert. Dating back around 5,000 years, the first documented watermelon harvest occurred in Egypt, immortalized in hieroglyphics adorning ancient structures. Rich in vitamin C, potassium, and magnesium, watermelons consist of 92% water and 8% sugar, belonging to the same gourd family as squash and cucumbers. Archaeological findings unearthed seeds dating back 5000 years in northeastern Africa, while depictions of large, striped, oblong fruits grace Egyptian tombs, dating back at least 4000 years, reflecting the enduring allure of this refreshing fruit.
