Watermelon
Watermelons are mostly water — about 92 percent — but this refreshing fruit is soaked with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids. There's even a modest amount of potassium.
A fully ripened watermelon will feel heavy for its size. Heaviness in a watermelon is a good thing because the water content of a watermelon will typically increase along with ripening.
Look for a watermelon with a relatively smooth rind that is slightly dulled on top. The bottom or "underbelly" of a watermelon is the spot where it was resting on the ground. A fully ripened watermelon will often have a ground spot that has turned creamy yellow in color.
Purée watermelon, cantaloupe and kiwi together. Swirl in a little plain yogurt and serve as refreshing cold soup.
A featured item of Southern American cooking, the rind of watermelon can be marinated, pickled, or candied.
Watermelon mixed with thinly sliced red onion, salt and black pepper makes a great summer salad.
Wash the watermelon before cutting it. Due to its large size, you will probably not be able to run it under water in the sink. Instead, wash it with a wet cloth or paper towel.
Depending upon the size that you desire, there are many ways to cut a watermelon. The flesh can be sliced, cubed, or scooped into balls. Watermelon is delicious to eat as is, while it also makes a delightful addition to a fruit salad.
