Did you know that watermelons are actually vegetables and that there are over 200 varieties to choose from? Even though they are sweet and refreshing, they belong to the Cucurbitaceae family, along with squash and cantaloupe.
Watermelons are about 90% water and can range in weight from a few pounds to a few hundred pounds. According to Guinness World Records, the largest watermelon was grown in a backyard garden in Tennessee and weighed a whopping 350 pounds!
A simple wedge of watermelon is a classic summertime treat, but watermelon is also very versatile. It can be add it to cold soups, fruit platters, salsa, and salads.
Try adding watermelon cubes into a bowl of cottage cheese, or slide them onto a skewer and freeze for several hours for a nutritious snack. You can also use cookie cutters to cut slices of watermelon into fun shapes for the kids (of any age).
Juicy watermelon also makes a delightful drink. Simply put cubes in the blender then strain to make watermelon water that is sweet, hydrating, and oh, so satisfying on a hot summer day! It is also a great base for summer cocktails. And when you’re making a smoothie, toss in a few chunks of watermelon to sweeten it up, too.
And did you know that watermelon is a no-waste food that you can eat every part of it? You can roast the seeds for snacking, and use the hollowed-out rind as a punch bowl, or even cut it up and pickle, marinate, or candy it.
Fruits like strawberries, peaches, apricots, pears and blueberries pair well with watermelon, as do cucumbers, red onion and jalapeño peppers. For compatible cheeses, think Brie, feta, bleu, Fontina, and mozzarella. Serve watermelon with chicken or pork, shrimp, salmon, crab and lobster. Sprinkle it with sesame seeds, and season it with black pepper, salt, ginger, mint and tarragon.
Choose watermelon with a deep color and no white streaks. The fruit should be heavy for its size and have a hard rind that's smooth and free of cuts or bruises or dents. Don't worry if the watermelon you're eyeing has a yellowish spot on one side. That's actually a good sign; it's where the melon was resting on the ground and shows that it wasn't harvested prematurely.
Watermelons don't continue to ripen after they're harvested, so you'll want to bring home one that's ready to eat. Explain to other shoppers who are looking at you suspiciously that a ripe watermelon will yield a resonating "thump" when slapped with your open palm.
You can store the melon uncut, in a cool place, for up to two weeks. Once cut, wrap in plastic wrap—or place chunks in a covered container—and refrigerate it, cut side up, for up to a week. And don’t forget that you should always wash melons before cutting. If it’s dirty on the outside, the knife can carry that to the inside.
If you’d like to try a savory recipe, this Mojito Watermelon Salad is a delicious complement to any summer dinner or as an afternoon snack. Enjoy the rest of your summer and enjoy that watermelon every way possible!
