for our countries seedless watermelon is still a rarity.On the markets, shops and supermarkets more often still normal copies.But if you are lucky to find these berries pitted in, be prepared that they will be significantly more expensive.Because of the low prevalence of this sort of melon, many people are afraid of them, considering genetically modified, others are confident that they will be tasteless.
But actually seedless watermelon turned out as a result of selection.Do not confuse it with a change in the genetic material.During breeding agronomists crossed between different varieties, selected the best specimens and continue to experiment with them as long until they get the desired result.Thus, these berries pitted were withdrawn in California about 20 years ago.But in fairness it should be noted that they still meet the seeds, but they are much smaller, they are underdeveloped and completely edible.
seedless watermelon is a bit different from its closest relatives color, size and taste.They are more watery and loose in structure, but all the flesh of the fruit is sweet.And if you do not like watermelons just because of the fact that you must constantly choose the bones, then this sort would be a godsend for you.If a few years ago seedless berries can be distinguished only by their appearance, but now it is more difficult to make.So, before it was the fruit of light green light, with no distinct bands.Now breeders bred as miniature versions with bright red flesh and dark striped copies.Sales can be found even yellow seedless watermelon.
Variety Sugar Baby, for example, is very popular in Western countries.This medium-sized fruit weighing about 5-7 kg with a dense and juicy flesh.Their main difference is almost perfect round shape and dark green color of the rind.But not less popular are also miniature varieties - they prefer small families or single people.
procuring the best varieties of seedless watermelons and restaurants.Popular not only Sugar Baby, but the Golden Midget, and Early Moonbeam.Among them popular make desserts, ice for beverages, fresh juices (sometimes mixed in a 1: 1 proportion with carbonated water).They also serve a great addition to cheese and Fet, olives, tomatoes and even smoked ham.By the end of July in the menu of some restaurants you can even meet the watermelon gazpacho.It consists of seemingly incongruous products.This sweet berry blender mixed with tomatoes, the resulting liquid is added to the cucumber, mint, chives, basil, all salted, pepper and infuse overnight in a refrigerator.
But at home seedless watermelon are trying to cook.Its not just salted in barrels and used for the preparation of honey, and even brew.Economical housewives do even jam from his crusts.But the most popular dish will still be a watermelon, cut into large chunks - it is put at the center of the table so that at any time a piece of itself could take any family member.Do not be afraid of seedless varieties.You easily buy both round and long copies - and this is also different varieties of berries, bred by breeders.
