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KIWI magazine

In Season Now: Watermelon

Why we love it: Because it tastes like summer! Plus, it has significant levels of vitamins A, B6, and C, not to mention lycopene, antioxidants, and amino acids. And since it’s 92 percent water, it keeps everyone hydrated on hot days.

How to choose one: Look for a melon that’s firm, symmetrical, and free of major bruises or scars (minor scratches are okay). Turn it over and check out the bottom, which should have a creamy yellow spot. This is where the watermelon rested on the ground while it was growing. If this spot is white or greenish, the melon may have been picked too soon and might not be as ripe as it should be.

How to store it: Keep it at room temperature until you’re ready to eat it. If you want to enjoy it cold, put the whole watermelon in the refrigerator for a few hours before cutting.

Delicious ways to use it: Chop up a side salad with watermelon, tomatoes, and feta. Create a dinner salad with watermelon, shrimp, and avocado. Thread it onto a skewer. Make a salsa with it. Put it on a sandwich in place of tomatoes. Stir up a chilled watermelon soup. Blend a watermelon granita. Add watermelon juice to lemonade. Freeze watermelon cubes or balls and add them to water or seltzer. Make a slushy with watermelon, ice, and lime juice. Mix it into ice cream or sorbet. Freeze up some watermelon-lime popsicles. Slice it into wedges and top with chopped mint and lime juice. Or simply slice and enjoy it on its own!

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