“Watermelon” from The Grocer’s Encyclopedia compiled by Artemas Ward in 1911.
The book notes, in part:
”The Watermelon, which is supposed to be native to Africa, is very extensively cultivated in all warm climates, in this country flourishing best on the warm soils of New Jersey and the Southern States. For consumption in the neighborhood of their growth, the thin-rind varieties are especially desirable, but for general market purposes the thick-rind types are preferable, as they stand transportation better.
“The watermelon is popularly known by its green exterior and red flesh. There are, however, several kinds distinguished by their bright yellow flesh, the flavor and other characteristics being practically the same. The white inside rinds are, in the West, largely prepared as a sweet pickle.
“The housewife can make a very showy confection by cutting the red heart of the watermelon into slices and then into fancy shapes, immersing them into crystallizing syrup and then allowing to dry. The pink and red color showing through the crystal coating makes an extremely pleasing appearance.”