Cool Cool Watermelon - 16 April 2007

No other fruit says summer like the subtly crunchy, thirst quenching watermelon. Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality.

Being 90% filled with water this, summer fruit is apt for this season when our body needs more than 10 glasses of water to replenish the amount of water lost due to the scorching heat.Watermelon is also loaded with vitamins A, B6, C, thiamine, and lycopene.

The best way to choose a flavorful melon is to look at the color and quality of the flesh, which should be a deep color and absent from white streaks. If it features seeds, they should be deep in color. Oftentimes, however, we do not have this liberty when purchasing watermelon since it is more common to buy a whole, uncut fruit. When choosing a whole watermelon, look for one that is heavy for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull. In addition, one side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone. This is the underbelly, the place that was resting on the ground during ripening, and if the fruit does not have this marking, it may have been harvested prematurely, which will negatively affect its taste, texture and juiciness.

I personally feel the best way to relish a watermelon is to just chill, cut and eat it. Do try these recipes as a variation though!!!

Regards,