Watermelon is a sphere or ellipsoid body with green and black stripes. When cut, there are black seeds in the red pulp. Normally the red pulp is eaten.
1. The Feature of Japanese Watermelon
As watermelon mostly consists of water, it can be cool a body down in hot summer. It also has diuretic and recovering fatigue effects suitable for avoiding suffering from summer heat.Watermelons are produces in Japan including seedless or various shaped ones such as small, quadrangle, or heart-shaped for gifts.
2. The Best Season and Production Area
Watermelon starts to be in the market from April and the best time is from July to September. Kumamoto, Chiba, and Yamagata prefecture is larger in production.
3. How to eat Watermelon in Japan.
Watermelon is a Japanese summer tradition. It is chilled in a fridge at home and in the river outdoors. Japanese people like to eat it with a pinch of salt because it enhances its sweetness and flavor. Normally the red pulp is eaten, however, the skin is also eaten as pickles or a simmered dish. In addition, it is also good for frozen pulp with a wooden bar, juice, sorbet, and jelly.
4. Event Related to Watermelon.
“Suika wari” is very traditional Japanese playing that involves splitting a watermelon on the ground with a stick while blindfolded relying on surrounding guides. It is a fun play to eat watermelons after being splitted by everyone.
There are events related to watermelon in producton areas.