Seasons/Availability
Watermelon is available year round.
Current Facts
A melon dilemma has finally been solved to ensure a sweeter shipment. Improved post-harvest techniques, mainly cooling the fruit quickly to prevent deterioration, enables consumers to enjoy better tasting melons. Once shipped unripe, melons are now ripened on the vine, resulting in higher sugar content. In descending order, the big three favorites of the melon world of total production are the watermelon, cantaloupe, and honeydew. Americans consume thirteen pounds of watermelon per person per year. Interestingly, that is down from seventeen pounds in 1960 but not the fault of the watermelon itself. Competition from other fruits have been the cause.
Description/Taste
Watermelon is one of the most diverse of them all. Of the two hundred watermelon varieties, the seeds may be red, white, black, pink, spotted or brown. Their hard rinds range from pale to dark green and may be solid in color or striped. Large and round or oblong, the seriously juicy flesh also varies from pink to deep red, affecting a watermelon's sweetness. Usually the redder the flesh, the sweeter the taste.
Nutritional Value
Low in calories, fat, sodium and cholesterol-free, watermelon contains a good amount of vitamin C, some vitamin A and beta-carotene. Offering some fiber, there are also fairly nice amounts of potassium and magnesium. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Whole watermelons should be washed thoroughly with water before slicing. To remove seeds, cut watermelon lengthwise in half; cut each half crosswise into quarters and cut each quarter into three or four lengthwise wedges. Carefully cut along the seed line and remove the flesh. Scrape off the seeds. For parties, carve the shell into a decorative basket or an animal shape; fill with a mixed fruit salad. Watermelon rind makes yummy pickles. Pair this colorful fruit with seafood salads, chicken or rice. Serve chilled for a refreshing summer breakfast. Use as healthy edible garnish for most anything. Unlike most other melons, refrigerate for best flavor. Wrap cut pieces of melon in plastic; refrigerate.
Ethnic/Cultural Info
In the Bahamas, freshly discarded watermelon seeds are pounded just enough to bruise them then boiled about forty-five minutes on low heat. They are then strained and the liquid consumed at least three times a day in one cup servings. In some South American countries, the rind is bound around the temples and forehead to relieve headaches. The rind is also mashed and applied as a poultice directly over the gallbladder or liver to relieve pain. On a sweeter side, Europeans love watermelon rind flavorably candied for a sweet treat.
Geography/History
According to food historians, watermelon history is just as befuddling and confusing as other melon history. The exact domestication of watermelons is uncertain but evidence reveals watermelons were flourishing in Egypt by 2000 B.C. India was acquainted with watermelons by 800 A.D. and China grew to love them by 1100 A.D. The conquest of Spain by the Moors is credited for introducing watermelon to the taste buds of Europe. Not just another pretty melon, this native of Africa grows on long trailing vines and has been cultivated longer than any melon. Evidence reveals they were cultivated in Egypt long before 2000 B.C. Because its abundant liquid content was a benefit to man's survival, the watermelon traveled eastward into the dry hot regions of Asia and the Mediterranean. Not as popular in Europe, America absolutely loves watermelon. According to Crop Specialist Kelley Spurling, yellow is a natural color in watermelons, as is white and orange. Gaining popularity in the early nineteenth century, white-fleshed watermelon varieties are nearly extinct even though they are probably the original color. Growing in forty-four states, Florida and Texas are first and second in watermelon production in the United States. Most melon imports are from Central America or Mexico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
