by Haven Logan PH.D

        

 

When one has tasted watermelon he knows what the angels eat.
- Mark Twain

By the time I had finished doing research on the wonders of watermelons for this column, I made up my mind that from now on when I am asked what one food I would take to a desert island, my answer will be a watermelon. This amazing fruit would fill me up, give me wide nutritional variety, supply seeds for future generations, and rind I could use for bowls or eat. Recent research even indicates that watermelon may increase libido─a dubious benefit on that desert island.

What are your watermelon memories? My favorites include sitting on the back porch with my sisters in a seed spiting competition. Then there were the endless hours in childhood spent scooping out watermelon balls and putting them back into the rind with other fruit for family parties. When I moved as a young adult from New England to the far less formal environs of Northern California, watermelons became the baton of relay races at the pond with friends and later were split open for all to enjoy.

So where did watermelons originate? The first recorded harvest was in Egypt nearly 5,000 years ago. By the 10th century AD watermelons were being cultivated in China which is the largest producer today. In the 13th century they were brought to Europe and later introduced to North American Indians in the 1500’s. Southern food historian John Egerton believes that African slaves brought watermelon seeds with them and helped to introduce the fruit to the United States. Today over 1,200 varieties of watermelon are grown in 96 countries.

Nutrition and Varieties

Watermelon has a smooth green and yellow exterior rind and a juicy, sweet interior flesh which is usually red but also can be orange, yellow, or pink. Watermelons range in size from less than a pound, to more than two hundred pounds. Most varieties have black or brown seeds, but so-called “seedless” watermelons which have a few soft, pale seeds have become increasingly popular. The rind of the watermelon is also edible, sometimes used in stir-fry, stewed or pickled.

Watermelons are low in calories so one easy way to assist weight loss is to eat a slice of watermelon before each meal. It will fill you up and also be very nutritious. Watermelons are 6 % sugar by weight, with the rest being primarily water. They are a good source of vitamins A and C. Like other fruits and vegetables, watermelons contain large amounts of phyto-nutrients. The phyto-nutrients in watermelons include beta carotene, lycopene, and citrulline. Lycopene is a powerful antioxidant which helps prevent certain types of cancer and cardiovascular disease. When watermelon is eaten, the citrulline is converted to arginine, an amino acid that is beneficial to the heart and circulatory system, while helping to maintain a healthy immune system. Arginine also boosts nitric oxide which relaxes blood vessels much like Viagra does, plus it may increase libido.

Selection and Storage

How often have you stood in the produce section in front of a pile of watermelons trying to figure out which one is ripe? Years ago I remember being advised to thump it with my knuckle to find one that emits a “dull thud.” Recently I found out that there are watermelons that do not give this “dull thud” when they are ripe, but rather when they are over-ripe and mushy. No amount of thumping, tapping, sniffing or shaking will let you know if the melon is fully ripe. In selecting a watermelon look for one that is heavy and has a hard rind which is resistant to penetration by the thumb nail. The most important indicator of ripeness is on the underside which sits on the ground. Turn the melon over. It should be yellow or creamy colored on the underside. If it is white or pale green, the melon is not ready to harvest or eat.

 

Once picked from the vine, uncut watermelon can be kept for about 2 weeks at room temperature, especially if the room is 45 to 50 degrees. If you put an uncut watermelon in the refrigerator it will have a shorter life so it is best to chill it shortly before you plan to eat it. Once it is cut wrap it in plastic wrap and place it in the refrigerator for 2 to 3 days. The National Watermelon Promotion Board recommends washing whole watermelons with clean water before slicing to remove potential bacteria. For lots of recipes and ideas on how you can serve watermelon go to their website: www.watermelon.org.

 

Watermelon Kiwi Smoothie

Ingredients:
2 cups seedless watermelon chunks
2 kiwis, peeled and chopped
2 cups vanilla yogurt
1 cup ice
Sprigs of fresh mint for garnish
Instructions:
Place all of the ingredients in a blender and puree until smooth. Pour into glasses and garnish with a sprig of fresh mint.

Watermelon and Feta Salad
Ingredients:
1-1/4 lbs. watermelon, in small cubes or balls
1/3 lb. feta cheese, crumbled
1/3 lb. Kalamata olives, pitted and sliced in silvers
2 Tbl. chopped or snipped fresh basil
2 Tbl. olive oil (plus a dash of balsamic vinegar)
Freshly ground pepper

Instructions:
All amounts are approximate. Judge watermelon amount by how many family members or guests there are, and then add enough basil, cheese, and olives to taste. Assemble just before serving on beds of lettuce on individual plates.