Watermelon is one of the most enjoyable treats of the summer. If you have not already done so, I encourage you to rush out to the farmers market or one of the local roadside markets and purchase a locally grown, fresh watermelon.

With something as important as a watermelon, don't waste your time hauling home one of those melons that has bounced on a truck for thousands of miles before it's found its way to Robeson County and sat in a grocery store for days before you get there. We have dozens of farmers in this county who are growing and selling watermelons, so your choice should be one that was picked fresh from the field just hours before you purchase it. There is an old saying that "the dryer the summer, the sweeter the melon." If this is true, the recent drought we have endured should have created the sweetest watermelons you could ever imagine.

I must admit that much of the following information was gained from the website of the National Watermelon Promotion Board, so if you want more information about watermelons, check out http://www.watermelon.org. If you just want to know the best watermelon farmer who is nearest to your house, call your Extension Center at 910-671-3276.

Watermelon is kinda like ice cream. It's too delicious to worry about whether or not it is good for you, but recent research has shed new light on its potential health benefits. Watermelon contains high concentrations of lycopene that may help reduce the risks of prostate cancer. A study conducted by Harvard University researchers found that men who ate lycopene-rich diets of tomatoes, tomato products, and watermelon had a much lower risk of developing prostate cancer. Watermelon is an ideal health food, because it doesn't contain any fat or cholesterol, is high in fiber and vitamins A & C, and is a good source of potassium.

Although a lot of watermelons are grown in the southeast, they are also grown in over 96 countries worldwide. You may have your favorite variety of watermelon, but there are over 1,200 varieties of watermelon grown worldwide.

In China and Japan, watermelon is a popular gift to bring a host. In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.

As you can imagine, watermelon is 92 percent water. Watermelon's official name is Citrullus lanatus of the botanical family Curcurbitacae and is related to cucumbers, pumpkins, and squash. By weight, watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew. In 1999, over 4 billion pounds of watermelon were produced in the United States.

The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt, and the word "watermelon" first appeared in the English dictionary in 1615. Early explorers used watermelons as canteens, and the first cookbook published in the United States in 1796 contained a recipe for watermelon rind pickles. Food Historian John Martin Taylor says that early Greek settlers brought the method of pickling watermelon with them to Charleston, South Carolina. Even Presidents George Washington and Thomas Jefferson grew watermelons in their gardens.

In 1990, Bill Carson of Arrington, Tennessee, grew the largest watermelon at 262 pounds. According to the 1998 edition of the Guinness Book of World Records this record still stands, but I think I have seen even larger ones than this at the North Carolina State Fair.

Contrary to popular belief, eating watermelon seeds does not cause a watermelon to grow in your stomach. Actually, in some cultures, it is popular to bake the seeds and then eat them. Every part of a watermelon is edible, even the seeds and rinds.

Everyone needs to know how to choose a good watermelon. Look the watermelon over, choose a firm, symmetrical watermelon that is free of bruises, cuts, and dents. Lift it up - the watermelon should be heavy for its size. Watermelon is 92 percent water, that accounts for most of its weight. Turn it over - on the underside of the watermelon there should be a creamy yellow spot from where it sat on the ground and ripened in the sun.

Watermelons should be stored on the warm side. Compared to most fruits, watermelons need a more "tropical" climate - a thermometer reading of 55 degrees F is ideal. However, whole melons will keep for 7 to 10 days at room temperature. Store them too long, and they'll lose flavor and texture. Lower temperatures cause chill injury.

After two days at 32 degrees F, watermelons develop an off-flavor, become pitted, and lose color. Freezing causes the rind to break down and produces a mealy, mushy texture. Once a melon is cut, it should be wrapped and stored at 37 - 39 degrees F.

Whatever your mood, there's a watermelon dish to suit it. From salsas and slushes to pickles and pies, watermelon is good anytime of the day - all year long. For your next get-together, try carving a watermelon centerpiece. It will be the hit of the party! They can serve as a bowl for punches or fruit salad.

E-mail address: Everett_Davis@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 8/13/02