Makataan Preserving Melon. Citrullus lanatus. I harvested 52 of these big watermelons yesterday, which is why my back is hurting today! They have light yellow (almost white) flesh and bright red seeds, which are rich in antioxidants, vitamin c, minerals, starch and riboflavin, and are roasted and ground into a flour for porridge or bread. The fruit and young leaves can be cooked like green vegetables. In South Africa, the flesh is also used to make pickles and jams, and the preserved rind to make Makatan Konfyt. It was bred in Africa (perhaps Botswana where it got its name, or South Africa where it is an important ingredient and where our seeds came from) before British colonialism. We are going to have SO MUCH fruit to find homes for when we extract the seeds. Thanks to William Woys Weaver for the info above. Thanks to the generations of African people who shaped this nutritious and delicious watermelon!
