Homespun

August 23, 2000

Sweet, Refreshing Watermelon!

One of the tastiest ways to keep cool in the summer is to munch on ice cold watermelon. No summer picnic is complete without watermelon. There's more to this fruit than its sweet, red center.

The more than five hundred varieties of watermelon grown worldwide give consumers many choices, with a wide variety of sizes, shapes, and colors to choose from. They are generally divided into icebox and picnic categories. The icebox is so called because the size of the melons, ranging from five to fifteen pounds, allowing them to fit more easily into the refrigerator. Picnics are larger, weighing from fifteen to fifty pounds, yet they can grow much larger.

We are most familiar with the vivid reddish-pink flesh dotted with black seeds, but there are also white, pink, yellow and orange-fleshed varieties, both with and without seeds.

The most common way to serve watermelon is to chill the melon and slice or cut into cubes for quick cold snacks or desserts. Watermelon's refreshingly sweet flesh is also wonderful as an ice and in mixed fruit and melon cups. Here in the South, we also like to make watermelon rind pickles.

Watermelon season runs from May to September, with peaking in mid-June to late August. There are several schools of thought on how to select a properly ripened melon. The thumping method requires a good ear for the deep, rich thudding sound of a ripe melon. The skin should be dull and slightly waxy (although many are waxed to shine); should yield only slightly to pressure; and the stem should be attached, brownish and dry. The round or oblong melon should be symmetrical without any flat sides, feeling heavy for its size. The underside where it lies on the ground should be a pale yellow color, not white or light green. Melons will continue to ripen and soften a little at room temperature, but not much.. Melons picked before their prime will never develop full flavor. Whole watermelon should be stored in the refrigerator for up to one week. Chilling injury occurs at temperatures below 40°.

If you are purchasing a cut standard melon, look for bright red flesh with mature dark brown or black seeds. Unless it is a seedless variety, an abundance of white seeds means it was picked before its prime. Avoid those with white streaks through the flesh and those pieces where the flesh is mealy, dry and/or separating from the seeds. Cut watermelon should be wrapped tightly, refrigerated and used within a few days.

One generous slice of watermelon (about 1/16 of a melon) contains large amounts of vitamin C and beta-carotene. Watermelon is also high in potassium and is a good source of fiber. For more information, check the National Watermelon Promotion Board.

WATERMELON WALDORF SALAD

2 cups cubed watermelon (about ¾-inch cubes, seeds removed)

½ cup sliced celery

½ cup seedless, halved red grapes

Dash of salt

¼ cup nonfat coleslaw dressing

2 tablespoons sliced almonds, toasted

Stir together watermelon, celery and grapes in bowl. Just before serving, stir salt into coleslaw dressing. Pour mixture over fruit and stir until coated. Sprinkle with almonds. Makes 6 servings.

WATERMELON-BASIL VINAIGRETTE

4 cups fresh watermelon, chopped and drained

¼ cup red onion, diced small

2 tablespoons honey

¼ cup champagne vinegar

¾ cup canola oil

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Combine all ingredients in blender and blend for approximately 30 seconds. Drizzle over mixed salad greens and garnish with sliced watermelon. Yield: approximately 2 cups.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
Continue to next week's article

Return to Homespun Homepage