Citrullus lanatus

India (Rajasthan): the seeds of this watermelon, which grows on the dry sand of the desert, are dried and pounded into a flour, which is then mixed with the flour of bajra (millet) to improve its quality and quantity and to provide better taste and lustre[sic] to chapatis prepared from it. It is also used to prepare sogra, a rather hard-baked bread. The small, flat seeds, when dried, are said to taste like almonds. The seeds are also roasted and eaten raw; (Rajasthan, western): red, ripe fruit eaten; green fruit used as vegetable; seeds eaten raw and fried Cotyledons removed and eaten raw or mixed with sugar for confection. Oil is extracted from seeds. Pulp used [as base] for cooling drink. Rajasthan (western): the fruit is also reported sliced and sun-dried then stored for future consumption, in times of famine. This species has a wild form which is very bitter and probably poisonous.