What -A - Melon!

Watermelon is not just a summer fruit - it is delicious, nutritious and available year-round.  It is the most-consumed melon in this country followed by cantaloupe  and honeydew and the United States ranks 4th in the cultivation of watermelon. 

 

Forty-four states grow watermelons with Florida, Texas, California, Arizona and Georgia consistently leading the country in production. The United States produces its own watermelon between April and November while the rest of the year it is imported.

Did you know there are approximately 200-300 varieties of watermelon grown in the U.S.  and Mexico?  Of those, about 50 varieties  are popular.  The most common types are usually grouped into the following five categories: Seeded, Seedless, Mini, Yellow, and Orange.

Watermelon is an excellent source of vitamin A and vitamin C.   This refreshing fruit  contains higher levels of lycopene (an antioxidant that protect cells from oxygen-related damage) than any other fresh fruit or vegetable (15 to 20 mg per 2-cup serving).

Watermelon also contains vitamin B6, potassium, thiamine, and magnesium. 

 

Tips On How To Pick A Watermelon:

1. Look the watermelon over.
You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

2. Lift it up.
The watermelon should be heavy for it's size. Watermelon is 92% water, most of the weight is water.

3. Turn it over.
The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Here are some fun and delicious ideas for watermelon:

Watermelon Gazpacho

5 cups diced watermelon

1 cup cucumber (peeled, seeded, diced)
1 red bell pepper (seeded, diced)
1 cup bell pepper (yellow: seeded, diced)
1 jalapeno pepper (seeded, minced)
½ cup diced celery 
1 cup diced red onion
3 tbsp fresh lime juice
2 tbsp red wine vinegar
¼ tsp salt
½ cup crème fraiche ( to garnish)

 

Puree 4 cups watermelon in blender until smooth.
Transfer puree to large bowl.
Add remaining 1 cup diced watermelon & rest of ingredients (except crème fraiche);
Stir to combine.
Cover gazpacho & refrigerate until cold, at least 1 hour & up to 4 hours.
Divide gazpacho among bowls & top with dollop of crème fraîche or sour cream.

 

Watermelon Salsa

4 cup watermelon (chopped and seeded)
2 tbsp lime juice
1 tbsp red onion (finely chopped)
1 tbsp cilantro (minced)
2 tsp jalapenos or chiles (finely chopped)
1/8 tsp salt

In a large bowl, combine all ingredients.

Cover and refrigerate at least one hour before serving.

 

Watermelon De-Lite

1/4 cup pineapple juice
1/4 cup honey
1/4 cup lime juice
2 tablespoons pink salt
1 ½  teaspoons fresh ground ginger
1 (5-pound) watermelon

 

In a large bowl,  combine all ingredients together except for watermelon.
Remove the rind from the watermelon & cut into cubes.
Drizzle with the pineapple mixture and serve.

 

 

 

Adapted from The National Watermelon Board, Paula Deen, Yummly.com, healthjockey