Tuesday, August 25, 2015

Cooking in Season: Watermelon

It’s watermelon season! I see them at the farmers market, street side markets, and grocery stores. This sweet melon is yummy by itself but can also pair well with other flavors. Today on the blog we have a Watermelon Mint and Lime salad. It is a fresh summer time snack and a fun spin on an original late summer favorite. This recipe is great to toss a few berries in with as well. I suggest black berries, blue berries, strawberries or raspberries.

Select: Choose symmetrical watermelons with dried stems and yellowish undersides, heavy for size.

Storage: Store whole watermelons at room temperature. Refrigerate cut watermelons in airtight container for use within 5 days.

Nutrition: Watermelon is 93 percent water and 1 cup has about 45 calories.  Watermelon has significant amounts of vitamins A and C and is fat free, sodium free, cholesterol free. Red watermelon is a good source of lycopene, a phytonutrient that gives watermelon its color. Lycopene appears to protect the body against a growing list of cancers, which include prostate cancer, breast cancer, endometrial cancer, lung cancer, and colorectal cancers. Lycopene helps to protect cells in the body from damage associated with heart disease as well.

Fun Watermelon Facts:
 Did you know that watermelon…
 · is 93% water?
· is a vegetable, not a fruit
 · is a cousin of the pumpkin
 · was used by explorers as a canteen
 · can grow to over 200 pounds



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