A large fruit, round or oblong in shape—depending on the variety—native to Africa. Watermelon is so named because of its high water content of 92 to 95 per cent. Watermelons have sweet dark pink to red flesh, which contains seeds, usually coloured black, brown or white, although seedless varieties have been cultivated. Watermelon is best served lightly chilled and cut into wedges, but it can also be made into jam, sorbets or juiced. All parts are edible: the seeds may be dried, roasted and salted or the rind may be pickled. It is difficult to tell if a watermelon is ripe but if buying whole, tap the fruit—it should sound hollow like a drum. The area where the melon rested on the ground should be pale yellow, not white or green. Wrap cut watermelon in clingfilm and refrigerate for up to a week, or store the whole melon in a cool dark place if it is too large to fit in the fridge.