Wassermelone rot kermarm

This is watermelon, called tarbooz in Hindi and Wassermelone in German; the term 'kernarm' describes this variety as having relatively few seeds. It has a hard green rind, and juicy, sweet, deep red flesh that is almost entirely water.

It is eaten fresh, cut into wedges or cubes, and is also blended into juice or used in fruit salads. It is not typically cooked.

How to use

• Cut the rind away with a knife and slice the flesh into wedges or cubes.
• Remove any visible seeds if present, though this variety has few.
• Keep a whole melon at room temperature; refrigerate a cut piece, covered, and use within a few days.