Just before the July 4th weekend, I stopped by the grocery store to pick up my favorite summer foods. In front of the store there must have been a truck load of watermelons!! Obviously store management expected a huge run on watermelon for the weekend.
Is watermelon one of your summer staples? If not, stock up on this super fruit!
Watermelon is not often recognized as a super fruit and takes a back seat to other highly promoted fruits such as blueberries, pomegranate, and acai berries. But watermelon is an excellent source of vitamin C and the phytonutrient lycopene. Lycopene is a red pigment that gives watermelon and tomatoes their color, and it is thought to act as a powerful antioxidant.
Studies have shown that a cup and a half of watermelon contains about 9 to 13 milligrams of lycopene. Based on studies reported by the USDA, on average watermelon has about 40 percent more lycopene than raw tomatoes!
Watermelon is available year round but summer is the best time for maximum flavor and lowest cost. When selecting a watermelon, look for a yellow or cream-yellow “ground spot,” the place the melon rested on the ground. If this spot is green or white, it is probably not ripe. Note that this rule does not work for seedless watermelons as they often do not have this marking. A ripe watermelon will also produce a dull thud vs. a hollow sound when you thump it.
Watermelon can be stored at room temperature or in the refrigerator. Sliced melon should be stored in an airtight container in refrigerator.
The best way to eat watermelon is fresh, either sliced or juiced. To create a cooling watermelon drink, blend chunks of fresh watermelon with fresh mint and strain into a glass. It can also be frozen in ice cube trays and then blended for a frozen dessert.
Is it OK to eat the seeds? Yes, the seeds are edible and contain some minerals. In some cultures the seeds are used for medicinal purposes.
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