African watermelon. It belongs to the exclusive species and is very difficult to find. The rind is dark green, while the flesh is pale yellow. In the diet, the leaf is used as a classic green, the fruit is most often used for processing – jam, jam, compotes, and juices when it is ripe or used as a pickle when young. Gluten-free flour is made from the seeds, and it is also possible to press them for oil. Seeds can be baked and eaten. They contain an extremely high percentage of vitamin C – more than oranges. The fruit is well stored, although it has a thin skin, up to 4 months.