Historical evidence suggests that Ancient Egyptians were most likely the first civilization to domesticate the modern watermelon. Genetic analysis of watermelon leaves found in a 3,500 year old tomb from the new kingdom era shows that the ancient Egyptian melon crops were selectively bred in order to remove cucurbitacin (the bitter compound found in the original wild watermelons species).

     With more than 90 percent of Egypt being comprised of barren dry desert environment, the original bitter and sour wild watermelons of ancient Africa were initially utilized for their water retaining properties rather than their taste or flavor. Although, after years of careful cultivation and selective breeding, eventually the more desirable traits started to prevail and their melons gradually began to develop into the amazing and delicious modern watermelons that we enjoy today.

     In addition to their hydrating water content, watermelons are also known to provide a variety of other nutritional characteristics as well which can potential promote certain health benefits. For example watermelon have proven to provide more citrullene content than any other known food source and citrullene has been shown to widen blood vessels, increase nitrous oxide blood content, and increase growth hormone production following physical activity. Plus, the Lycopene content of watermelon combined with the significant ascorbic acid and other pro-vitamin A carotenoids, can offer great additional benefits for controlling oxidative stress and decreasing inflammation.

     Taxonomically, the watermelon producing species, Citrullus Lanatus, is a member of the Cucurbitaceae family, under the class of Magnoliopsida (dicotyledonea), in the division of Tracheophyta and the subdivision spermatophytina