W hen they’re ripe, they’re sweet, tender and juicy, and nothing says “summertime” quite like a fresh watermelon.
Who hasn’t enjoyed watermelon at a family picnic or summer get-together? And with a fruit that’s 92 percent water, what better way to cool off on a hot summer day than to sit by the pool with a thick, juicy wedge in hand!
It’s healthy, too. Watermelon contains vitamins A, B6, C and lycopene, which is good for the heart and helps reduce the risk of certain types of cancer.
Watermelon is thought to have its “roots” in the Kalahari Desert of Africa.
The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. The well-loved fruit is depicted in Egyptian hieroglyphics on the walls of pyramids, where the watermelons were often placed in the burial tombs of kings to nourish them in the afterlife.
About 200-300 varieties of watermelon are grown in the U.S. and Mexico, but most watermelon lovers only pay attention to five specific types: seeded, seedless, mini, yellow and orange.
The typical seeded watermelon is the one you probably remember from your Fourth of July picnic. (And you probably got the seeds for your seed spitting contest from this melon, too.) This round or oblong variety usually weighs between 16 and 30 pounds. Some even weigh up to 45 pounds. In 1991, Bill Rogerson of North Carolina won a spot in the Guinness Book of World Records for his 279-pound watermelon!
Seedless watermelons are a little smaller, usually weighing between 10 and 20 pounds. Interestingly this man-made watermelon hybrid is not actually seedless. “Watermelon breeders” crossed two different types of watermelon more than 50 years ago to create this unique and tasty option. It contains small white edible immature seeds in lesser amounts than traditional watermelons. The white seeds are safe to eat, and don’t worry, no watermelon is going to grow in your stomach if you swallow one (or 20). Eighty-five percent of watermelons grown in the United States and Mexico are seedless.
Mini watermelons or “icebox melons” are the smallest watermelons. They are usually round in size and weigh between 5 and 15 pounds. You may have heard them referred to as “sugar babies.” They can come with or without seeds.
If you cut open your watermelon and see the flesh is yellow or orange, don’t panic. Your melon is not ruined. The flesh is yellow or orange because it lacks the antioxidant lycopene, which is found in red-fleshed watermelons. On the outside, the melons look the same, but the yellow and orange-fleshed watermelons are described by some as having a sweeter, almost honey-like taste than red watermelons.
How to pick the best watermelon
Picking a watermelon at the store is as easy as 1,2,3.
n Look the watermelon over. Look for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
n Lift it up. The watermelon should be heavy for its size. Since the fruit contains mostly water, most of its weight is water.
n Turn it over. The underside of a ripened watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
nContact Beth Thomas at 581-7233 or bthomas@gwcommonwealth.com.
Watermelon
Banana Split
2 bananas
1 watermelon, medium sized
1 cup fresh blueberries
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup caramel fruit dip
1/4 cup honey roasted almonds
Peel bananas and cut in half length-wise then cut each piece in half.
For each serving, lay two banana pieces against sides of a shallow dish.
Using an ice cream scooper, place three watermelon “scoops” in between each banana in each dish.
Remove seeds if necessary.
Top each watermelon “scoop” with a different fruit topping.
Drizzle caramel fruit dip over all.
Sprinkle with almonds.
Watermelon
Lemonade
1/2 cup white sugar
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes
Place the watermelon into a blender. Cover, and puree until smooth.
Strain through a fine mesh sieve.
Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes.
Remove from heat. Stir in 3 cups of cold water and the lemon juice.
Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade.
Gently stir before serving.
Watermelon-Strawberry Frozen Smoothie Pops
1 container (8 ounces)lemon nonfat yogurt
2 cups cubed, seeded watermelon
1 pint fresh strawberries, cleaned and hulled
1 banana medium, peeled and sliced
Small paper cups
Popsicle sticks
In blender or food processor, process yogurt, watermelon, strawberries and banana until smooth and frothy.
Pour prepared watermelon strawberry mixture into small paper cups.
Freeze, inserting popsicle sticks or plastic spoons when mixture is partially frozen.
Or, pour mixture into ice cream machine.
Set and enjoy!
Watermelon
Salad
3 envelopes plain gelatin
1 cup boiling water
3 cups watermelon puree
1 cup lightly toasted coconut
4 cups whipped topping
2 cups shredded sweetened coconut
Dissolve the gelatin in the boiling water and stir into the watermelon puree.
Pour the mixture into a 9-x-13-inch casserole dish and chill overnight or until very firm. Lightly toast cup of coconut and set aside to cool.
Add layer of whipped cream to serving dishes.
Cut chilled gelatin/puree mixture into small squares and place in serving dishes over layer of whipped cream. Top with coconut. Add dollop of whipped topping and sprinkle with toasted coconut. Serve immediately.
