Watermelon. Your mouth just watered a little, didn’t it? That’s because watermelon is delicious, especially on hot summer days when it’s been chilled in the refrigerator. The watermelon is believed to have originated in South Africa and was later grown by Native Americans in the 16th century. Since its global expansion, watermelons have captivated the masses with their juicy, sweet interior and nutritional benefits. There is only 6% sugar in a watermelon and 91% water, which can assist with dehydration during the outrageously hot summer months. And, like many other fruits, it is a great source of vitamins A, B6 and C. The rind of the watermelon has nutritional benefits as well, but since they are unappealing to eat, most forgo that part of the fruit. In China, however, the rind of the watermelon is considered a vegetable and is stir-fried, stewed or even pickled. However you choose to eat your watermelon, there are tons of health benefits, and the fruit itself is exceptionally tasty.
When you are about to purchase a watermelon, make sure it has a nice rich color, is firm and free from bruises or dents, and has a yellow spot on the underside from where it sat on the ground. This yellow spot is what farmers look for before they pick their watermelons; it indicates that the fruit is ripe enough to pick. There are two different types of watermelon – with or without seeds inside. The seedless variety is a hybrid that was developed by watermelon breeders. Neither fruit is more beneficial than the other; selection occurs from simple personal preference.
Grilled Watermelon with Blue Cheese & Prosciutto
Ingredients
- 3 (½ inch thick) watermelon rounds, quartered
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground pepper
- 4 ounces thinly sliced prosciutto
- 4 ounces blue cheese, crumbled
- Fresh basil leaves
- 2 teaspoons bottled balsamic glaze
Directions
Preheat grill to 350-400 degrees (medium-high) heat. Brush both sides of each watermelon quarter with olive oil and season with desired amount of salt and pepper. Cut prosciutto into thin strips. Grill watermelon quarters, without grill lid, 1 minute on each side or until grill marks appear. Transfer watermelon to serving plate; top with blue cheese, prosciutto strips, and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately
Three Melon Smoothie
Ingredients
- 2 cups seedless watermelon, cubed
- 1 cup honeydew melon, cubed
- cup cantaloupe melon, cubed
- ½ cup ice cubes
- ½ cup lemon-lime soda pop
Directions
Place watermelon, honeydew, cantaloupe and ice in a blender.
Pour in the lemon-lime soda, and puree until smooth. Makes 4 cups.