There’s a green house. In the green house there’s a white house. In the white house there’s a red house. In the red house there are black rooms. What is it?

This classic riddle cleverly describes the familiar structure of a watermelon. The "green house" refers to the fruit's thick, vibrant green rind, which protects the delicious interior. Inside this outer layer, you find the "white house," which is the pale, firm, and often less sweet flesh directly beneath the rind, sometimes used for pickling. Journeying further inward, we discover the "red house," the sweet, juicy, and brightly colored pulp that is the most commonly consumed part of the watermelon. Finally, nestled within this succulent red flesh are the "black rooms," which are the numerous dark seeds.

Watermelons have a fascinating history, tracing their origins back to Africa, with evidence of cultivation in ancient Egypt over 5,000 years ago. Early varieties were not as sweet as those enjoyed today; they were primarily valued for their high water content, serving as a crucial source of hydration during dry seasons. Over centuries, through selective breeding, the fruit evolved into the sweet, refreshing treat we know, spreading across continents to India by the 7th century and China by the 10th century.

Beyond its refreshing taste, watermelon is also packed with nutrients. It lives up to its name, being approximately 92% water, making it an excellent choice for staying hydrated, especially in warm weather. The red flesh is a rich source of vitamins A and C, and it contains lycopene, a powerful antioxidant responsible for its vibrant color, which is associated with various health benefits. A significant modern development in watermelon cultivation was the introduction of seedless varieties, first conceived by Japanese scientists in the late 1930s and gaining widespread popularity in the 21st century, offering a convenient way to enjoy this beloved fruit.