Appearance
The actual fruit of this plant resembles the more modern, domesticated watermelons, except that it is smaller and more spheroid. The meat of the melon is more whitish and dense, though, and much stronger in flavor, akin more to the area on a domesticated watermelon where the red meat is just turning into the white rind. As noted above, while some people do eat it raw, it is more often cooked or prepared in some other way.Citron melon leaves are palmate in the early stages of growth, and deeply lobed in later development. They have a rough texture and a visible white venation.
Solitary flowers with large, yellow petals of around 2–10 millimeters are randomly dispersed forming many seeded fruit with a variegated light green and dark green pattern.
Evolution
This section does not any. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and.The citron melon is native to Africa, probably the Kalahari Desert, where it still grows abundantly. The time and place of its first domestication is unknown, but it appears to have been grown in ancient Egypt at least four thousand years ago.
It is grown as food in Africa, especially in dry or desert regions, including South Africa. In some areas, it is even used as a source of water during dry seasons.
In South Africa, it is commonly eaten by the Xhosa people as "Intyabontyi", a citron melon either eaten raw or cooked.
Today, it is not only found in Africa, but also domesticated elsewhere. It is known in the southern plains states of the United States as pie melon, as well as citron melon.
It has become an invasive species, growing wild, in western Mexico.
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