Watermelon is truly one of summertime’s sweetest treats. It is fun to eat, and good for you. Watermelon seeds were brought to this country by enslaved Africans. Today there are more than 100 different varieties of watermelons.

Storage: Uncut watermelon can be stored for about 2 weeks at room temperature especially if the temperature is about 45 to 50°. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.

Nutrition: Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, is effective in preventing some forms of cancer and cardiovascular disease. According to research conducted at the University of North Carolina at Chapel Hill, men who consumed a lycopene-rich diet were half as likely to suffer a heart attack as those who had little or no lycopene in their diets.

Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection. Lycopene and beta-carotene work in conjunction with other plant chemicals not found in vitamin/mineral supplements. Potassium is also available, which is believed to help control blood pressure and possibly prevent strokes.

Nutrition Facts (1 wedge, or 1/16 of a melon, about 1-2/3 cup)

Calories 91.52
Protein 1.77 grams
Carbohydrates 20.54 grams
Dietary Fiber 1.43 grams
Potassium 331.76 mg
Vitamin C 27.46 mg
Vitamin A 1046.76 IU

Preparation: The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.

To make melon balls, cut the watermelon in half lengthwise then into quarters. Watermelon balls can be scooped right out of rind. Create perfect balls, using a melon baller, and a twist of the wrist. The watermelon shell can be used to hold the melon balls as well as other fruit. Watermelon punch is also served from the hallow rind. By sitting the round end inside a ring or bowl, the shell will remain stable during serving.

To remove seeds, cut each quarter in half again. With the flesh of each wedge on top and the rind sitting on the counter, look for the row of seeds along the flesh of each wedge. Using a sharp knife, cut along the seed line and remove the flesh just above it. Scrape the seeds from the remaining piece.

Seeded watermelon chunks can be frozen to use in watermelon slushes or fruit smoothies. Watermelon sorbet or granita stays fresh in the freezer for up to 3 months. The difference between a sorbet and a granita is in the texture. Sorbets are smooth, whereas granitas are coarse. You do not need an ice cream maker to make a granita. The best way to enjoy watermelon is while they are fresh and sweet. When they are gone, they are gone until next summer.


Watermelon Granita
From Watch Your Garden Grow

• 5 cups seeded watermelon pulp
• 1 cup sugar syrup*
• 2 tablespoons fresh lemon juice
• Thin watermelon wedges, cut into strips for a garnish

1. Puree watermelon in a food processor.
2. Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid.
3. To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings.

*To make sugar syrup; Combine 1/2 cup water and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator.

Watermelon Smoothie
From Watch Your Garden Grow

• 1 8 ounce lemon yogurt
• 3 cups cubed, seeded watermelon
• 1 pint fresh strawberries, cleaned and hulled
• 1 tablespoon honey, agave nectar, or strawberry jam
• 3 ice cubes

In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.

Watermelon Mojito
Makes 4 drinks

• 20 mint leaves, chopped
• 2 tablespoons superfine sugar
• 1/2 cup fresh lime juice
• Crushed ice
• 3/4 cup light rum
• 6 ounces seedless watermelon, pureed

In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice. Fill the shaker with ice. Add the rum, watermelon and the remaining 1/4 cup of lime juice; shake well. Strain into old-fashioned glasses over ice.


KALINGAD POLE/ GHAVAN (Watermelon Pancakes)
Makes 6.

"These pancakes are an ingenious way of using a part of the fruit that would otherwise be discarded - the white part just under the juicy, red slices."
From Food for Thought blog

• 1 1/2 cups grated white part of a watermelon or watermelon puree
• 1 cup + 1-2 tbsp rice flour
• 4-5 tbsp powdered jaggery (adjust to taste)
• a pinch of cardamom powder
• salt to taste
• oil for frying

Mix together watermelon and rice flour gradually. Use a whisk to ensure there are no lumps. Add jaggery, salt and cardamom powder. Adjust consistency with water or flour as required and make a smooth batter.

Cover and keep aside for an hour. Heat a griddle with oil, when hot drop a ladleful of batter in the centre and spread into a circle with the back of your spoon (be careful while doing this as the batter tends to bubble).

Fry till the pancake turns reddish brown, then flip and fry on the other side. Serve hot with a spicy chutney. Or do an all American with maple syrup and butter!

Variations:
* use grated cucumber or pumpkin instead of watermelon
* make a savoury version by omitting sugar and adding cilantro and green chillies