Tiny Watermelon

A watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C.
Notable is the inner rind of the watermelon, which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its unappealing flavor.
The amino acid citrulline was first extracted from watermelon and analysed. Watermelons contain a significant amount of citrulline and after consumption of several kg, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.
Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US. Watermelon juice can also be made into wine.