Archeologists have found evidence that the wild ancestors of the watermelon plant were first domesticated in northeastern African deserts. Its use spread rapidly in Egypt, first being used for water during dry spells and medicinally. Although the first watermelons had white or yellow flesh and were not sweet, sweeter watermelons emerged around the Mediterranean and from there, beyond. Europeans brought the watermelon to North, Central and South America.
Because high temperatures are best for producing watermelons, the American South grows the most. Watermelon is an amazing nutrient dense fruit even though it is more than 90% water. Watermelon flesh can be yellow, orange, green or pink, but deep red flesh has the most lycopene, an important phytonutrient that helps lower your risk of heart disease, diabetes and certain kinds of cancer. Watermelon seeds are also packed with nutrients, so don’t be afraid to swallow them!
Peak Time: June to October (in the south)
Average Price: $5.99 per icebox watermelon
Tips for Selection and Storage: A ripe watermelon should have a dull, not shiny, skin and a creamy light yellow field spot on the bottom where it lay on the ground and ripened. It should sound hollow when you thump it. It may have brown webbing or sugar spots, and you might see brown dots that are pollination points. The melon should feel heavy for its size. If the field spot is dark yellow, it may be overripe. Also avoid cuts or bruises.
Icebox round or oblong watermelons will fit in a refrigerator and usually weigh from 5 to 15 pounds. These have become very popular and convenient. Some say that the round melons are sweeter. Oblong picnic watermelons can weigh from 15 to 50 pounds. They can have a more intense watermelon flavor. Whole watermelons are best at room temperature until cut. Once cut, store in the refrigerator for three to four days. You can even freeze watermelon cubes in a single layer on parchment paper and when frozen solid, transfer to freezer bags. If prepared in September, these could last until spring!
Tips for Preparation: It is best to rinse the entire melon before cutting. If it is a large oblong one, wash well with a wet cloth or paper towel. There are many ways to cut a watermelon depending on how it is eaten. Of course, eating slices out of your hand can’t be beat, but you can also use watermelon in many kinds of recipes like salads, salsas, drinks, frappés and smoothies, gazpacho, granitas, gelato, sorbet, popsicles and more! Don’t forget watermelon rind pickles!
Nutritional Highlights: Watermelon is rich in many nutrients that help reduce diabetes complications and help prevent cancers and heart disease. It is rich in lycopene, a carotenoid phytonutrient that gives the flesh that beautiful red color. Lycopene is a powerful antioxidant as well as vitamin C and beta carotene that becomes vitamin A in the body. These powerful antioxidants as well as magnesium, phosphorus and potassium make watermelon not only a thirst quencher, but a nutrient dense powerhouse.
