Watermelon selection and storage
Watermelon season runs from May to September, but peak is mid-June to late August, making them a perfect summer choice in the northern hemisphere. There are several schools of thought on how to select a properly ripened melon, but I've always used the thumping method with great success. When thumped by flicking the middle finger off the thumb against the melon, the melon should produce a deep, rich thudding sound. The skin should be dull and slightly waxy (although many are waxed to shine), yielding only slightly to pressure, and the stem should be attached, brownish and dry. The round or oblong melon should be symmetrical without any flat sides, feeling heavy for its size. The underside where it lies on the ground should be a pale yellow color, not white or light green. Melons will continue to ripen and soften a little at room temperature but not much. Melons picked before their prime will never develop full flavor. Whole watermelon should be stored in the refrigerator for up to one week. Chilling injury occurs at temperatures below 40 degrees.If you are purchasing a cut standard melon, look for bright red flesh with mature dark brown or black seeds. Unless it's a seedless variety, an abundance of white seeds means it was picked before its prime. Avoid those with white streaks through the flesh and those pieces where the flesh is mealy, dry and/or separating from the seeds. Cut watermelon should be wrapped tightly, refrigerated and used within a few days.
Watermelons and health
One generous slice of watermelon (about 1/16th of a melon) contains large amounts of vitamin C and beta-carotene which may help protect against various forms of cancer due to their antioxidant properties. Watermelon is also high in potassium which helps regulate heart functions and normalize blood pressure. It's a good source of fiber which helps maintain bowel regularity and works to prevent colon and rectal cancer. Watermelon seeds contain cucurbocitrin to aid in lowering blood pressure and improve kidney function. The sweet watermelon surprisingly has only half the sugar content (5 percent) of an apple. It tastes sweeter because the sugar is its main taste-producing agent. Two cups of watermelon has only 80 calories, no fat, and no cholesterol.Using watermelons
The most common usage of watermelon is to chill the melon and slice or cut into cubes for a quick cold snack or dessert. A popular American line dance honors the watermelon called the Watermelon Crawl. In Italy, watermelon pudding is a popular dessert usually made of watermelon, almonds, chocolate, and cinnamon. Watermelon's refreshingly sweet flesh is also wonderful as an ice and in mixed fruit and melon cups. A Southern favorite in the USA is pickles made from the watermelon rind. Watermelon is also an excellent choice for those with artistic flair who enjoy making edible sculptures. The hollowed, carved rind makes a flattering basket for holding fruit salads and such. The Russians make a hearty beer from watermelon juice.Next page >Watermelon Recipes > Page 1, 2, 3
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