Shall we shorten that to cucurbits? It’s a good word to keep in mind the next time you play Scrabble!

A large family of gourds, many members of the Cucurbitaceae family are familiar to us: cucumber (Cucumis sativus), muskmelon (Cucumis melo), watermelon (Citrullis lanatus), pumpkin and squash (both from genus Cucurbita). They are a ground-hugging bunch, having in common the fact that they usually grow on annual vines, have both male and female flowers, spring-like tendrils, large fleshy fruit with a hard outer covering, and seeds that are fairly large and flat.

Watermelon in particular originated in southern Africa, and was first cultivated in Egypt. Seeds of sweet melons have been found in ancient pharaonic tombs in Egypt, signifying their importance as part of the ancient Egyptian diet. Watermelon traveled north to China in the 10th century, was introduced to Europe during the 13th century by North Africans who settled in Spain and Portugal, and was probably introduced to Native Americans in the 16th century. Although we in south Texas relish the refreshing quality of sliced watermelon during our hot summers, it may spark our imaginations to know that it is also used to make a wine that is popular in Russia.

Watermelon’s brightly colored flesh, ranging from pink and red to orange and yellow, is indicative of the presence of the carotenoids lycopene and beta-carotene. Additionally, it is an excellent source of vitamin C, and a good source of vitamins A, B6, B1, magnesium and potassium. Low in calories, 92% water and 6% sugars, it is also a mild diuretic.

When choosing watermelon at the farmers market, select one that is heavy relative to its size, with a fairly smooth rind that is not too shiny or dull.  Vine-ripened fruit will have a yellowish or cream colored underbelly, which is the part that rested on the ground during ripening.  If it lacks this underbelly, it may have been harvested prematurely.

If you aren’t going to eat the watermelon you purchase right away, note that a recent USDA study published in the Journal of Agricultural and Food Chemistry indicates that storing watermelon at room temperature actually increases the amount of carotenoids, particularly lycopene and beta-carotene, they contain.

Should you be tempted immediately by its colorful charms, be sure to wash the entire watermelon before cutting into it.  You can slice it, cube it, or use a melon baller to scoop out the flesh into small attractive balls.

Serve slices with a spicy chile-based seasoning, or be adventurous and create a flavorful salad. Start by chilling watermelon balls in the refrigerator for a couple of hours in a glass bowl covered with plastic wrap. When chilled, add some crumbled feta cheese, finely chopped fresh parsley, a little fresh mint, salt and pepper to taste, and spritz well with olive oil. Substitute arugula or celery for the parsley if you prefer. Add a sprinkling of toasted pine nuts at the table, and prepare to be delighted.

Look for cucurbits and other vegetables and fruits at the Harlingen Farmers Market every Saturday from 3 - 4:30 p.m., 712 N. 77 Sunshine Strip, in the courtyard at El Mercado Mall.