Suddenly I saw a Mazda on the roadside, covered with dark green striped watermelons. I couldn't help swallowing and my feet couldn't help leading me forward. Picked up a watermelon with a fresh melon pedicle, stretched out his finger and played it, giving out a crunchy "crash". "Well, that's it."
Speaking of watermelon, it has a long history of cultivation in China, but it is imported. It is said that watermelons were planted by Egyptians 4,000 years ago, and gradually moved northward, from the Mediterranean coast to northern Europe, then southward to the Middle East and India, and from the Western Regions to China.
Historical materials also support this point. Xu Guangqi, a scientist in the Ming Dynasty, recorded in the annals of agriculture: "Watermelon was planted in the western regions, hence the name"; Li Shizhen also recorded in Compendium of Materia Medica: "According to Hu Jiao and Uighur records, melon varieties, called watermelons, began to enter China in the Five Dynasties."
Watermelon, formerly known as thin melon, means melon with much water and thin meat. Pass it on and it will become a watermelon.
Watermelon is the king of melons and the top grade of fruits. Not only is it mellow and sweet, but also the peel, pulp and seeds can be eaten and used medicinally. Has the effects of clearing away heat, relieving summer heat, relieving polydipsia, inducing diuresis and relieving hangover.
Come to think of it, in today's "food" age, we should be careful about what we eat, for fear that if we don't pay attention, we will put those poisons such as gutter oil, Sudan red and rubber shoes into our mouths. Only this watermelon quietly experienced a revolution, and then returned to its original state.
Watermelons decades ago were not as small and delicate as they are now, ranging from tens of kilograms in size to seven or eight kilograms in size. After summer, you can find a melon garden outside the city. On the creeping vines, among the waxy leaves with deep cracks, there are big round watermelons lying. Some light green backgrounds with dark green stripes; Some are light green, some are pure dark green.
When you buy melons in the melon garden, you can taste them before you buy them. The melon farmer picked a ripe watermelon, wiped the skin clean with a wet cloth, took out a two-inch wide long knife from the melon-watching shed and cut the watermelon. In fact, as long as the tip of the knife is inserted, the melon will crack with a "click" and immediately there will be a fragrance. That smell is hard to describe in words. I always feel that it is like a wisp of light smoke, like a sweet spring, which goes straight to the forehead and seeps into the heart and spleen. I was drunk for three points before I entered.
At that time, the flesh of melon was red and yellow, and the melon seeds were very large, with purple, black and brown. There is also a kind of "three white" watermelon with blue and white skin and white pulp and seeds.
The melon farmers did not hesitate to arrange the cut melons on a short square table, greeting you to eat, but smiling at your greedy eating. The only requirement is that you spit melon seeds in the bowl he prepared.
I often eat until my stomach swells, and my stomach can't hold it anymore. My mouth is licking the sweetness, but my eyes are still greedily looking at the pieces of watermelon on the small table.
Of course, after the product is finished, you will never return empty-handed. Pick two big watermelons, put them in your pocket, tie the mouth of the bag tightly, and carry them on your shoulders in tandem. Let the family share this delicious food.
I don't know when the watermelon is getting smaller and smaller. The largest is about ten kilograms, and the smallest is a little more than one kilogram, like a ball played by a child. That melon seed is not as small as a small nail, and it loses the value of collecting fried food. What's more regrettable is that those watermelons have lost their fragrance, or only have sweetness, even the sweetness is faint. The pulp is pink, which tastes tasteless, but it is a pity to throw it away.
This behavior of grabbing watermelons has been going on for about ten years. Having said that, I can't help but admire my persistence and unyielding life. Look at those pigs that feed on lean meat. They no longer grow two or three inches of fat, but lean meat attracts eyes and stomachs that are already full of fat all over the world. Those chickens and ducks are fat and strong because of hormone feeding, but they don't know that these meats look comfortable and tasteless, and they lose their true colors.
Just like chickens and pigs seemingly go with the flow to please people, watermelons protest in its special way. Those watermelons with chemical fertilizers and ripening agents not only lose their fragrance and sweetness, but also greatly shorten their storage period and become very easy to deteriorate and rot. The skin is as pale as a long illness, with a slightly morbid blush. Such a melon is not worthy to be the king of melons.
I don't know who woke up from blind pursuit of output and listing. Take the lead in returning to the road of planting melons. Insist on planting natural green watermelon with bean cake and manure. Of course, with its cost and careful management, the price is higher than other watermelons. But after tasting it, it was recognized by the public. In this way, melon farmers have followed suit.
The new varieties on the market are actually just old fruits produced by traditional cultivation techniques. Watermelon lived up to expectations and once again showed its charm. The skin of the melon is bright, the flesh is deep red, sweet and sweet, and it almost sticks to the lips.
The mouth-watering and unforgettable watermelon is finally back. What other traditional and classic foods can also do this?