A slice of juicy watermelon hits the spot on a hot summer day. A member of the squash and gourd family, watermelon is loaded with lycopene, an antioxidant which gives the melon that bright red color. Other nutrients include the amino acid citrulline, vitamins A, B6, and C, along with potassium, magnesium, thiamin, and phosphorus. A 2-cup serving is only 80 calories and cholesterol-free.
Follow these easy tips for selecting a good watermelon:
- Look the watermelon over. Look for a firm watermelon that is free from bruises, cuts, or dents.
- Lift the watermelon up. At 92% water, the watermelon should be heavy for its size.
- Turn the watermelon over. Look for a creamy yellow spot on the underside of the watermelon (called the “ground spot”). This is where it sat on the ground and ripened in the sun.
Scrub the watermelon under running water with a clean produce brush before slicing – this prevents dirt and bacteria from transferring to the melon meat. Store cut melon in an airtight container or plastic zip-top bag in the refrigerator for 3 to 4 days. Watermelon also may be frozen. A whole melon can be stored at room temperature for 7 to 10 days or in the refrigerator for up to two weeks.
The entire watermelon is edible, including the rind, which can be pickled. For more ways to use this versatile fruit, visit https://www.watermelon.org/recipes/.
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