Watermelon

Watermelon

By: Marie Morud

Watermelon is not only a refreshing summer treat, but also packed with nutrients that make enjoying it that much sweeter!  Delve into the juicy sweetness of this ultimate summer fruit while enjoying its health benefits.

Watermelon is a member of the Cucurbitaceae family, and is closely related to cantaloupe, pumpkins, squash, gourds, and cucumbers.  Its history dates back over thousands of years, with watermelon first being recorded in Egypt, a country linking Africa to the Middle East.  Archaeological remains of watermelons, mostly seeds, that date from 5000 years ago have been found in northeastern Africa. An image of a large, striped, oblong fruit on a tray has been found in an Egyptian tomb that dates to at least 4000 years ago.  Watermelons were often placed in burial tombs of kings to nourish them in the afterlife.  Today, there are nearly 1,200 varieties of watermelon grown in 96 countries.   Some varieties even offer different colors of flesh including traditional red or pink, but also yellow, orange and white.

You can’t spell watermelon without water, and the health benefits don’t stop at the juicy hydration.  Watermelon is made up of about 92% water, so it is an excellent thirst quencher especially when it is hot out!  It is also a great source of vitamin C.  Vitamin C works to heal wounds, repair and maintain cartilage, bones, and teeth, aid in the absorption of iron, and is essential for a healthy immune system.  Lycopene is a natural pigment and antioxidant found in many fruits and vegetables, especially red and pink ones, as it is responsible for their beautiful color.  Watermelon has the most lycopene of any fruit or vegetable.  Lycopene plays a role in preventing disease, including certain cancers. 

When selecting a good watermelon, look for a firm and symmetrical melon that feels heavy for its size.  There should be a yellow spot where it lay on the ground, and free of any bruises, cuts, dents, or soft spots.  When you tap on the melon, it should make a light, almost hollow, thud.  

Once you take your watermelon home, it is important to wash the outside with soap and water, so any bacteria present on the outer surface will not transfer into the fruit when you cut into it.  You can then cut off the ends to make a flat, stable surface.  Place your knife where the white rind meets the red flesh, and following the curve, cut off the rind.  You can then cut it into wedges, spears, or cubes.  Be sure to store your watermelon in the refrigerator.

Stillwater Greenhouse outside of Orchard, Iowa has been an incredible partner in supplying fresh, delicious watermelon to Clear Lake Schools.  Daniel and Reba Zimmerman opened their greenhouse operation in 1999.  Reba had extensive knowledge and experience with plants after working in a family greenhouse operation.  Daniel joined Reba in the greenhouse in 2004 and their business has been growing ever since.  Stillwater Greenhouse has evolved into a destination for customers in search of healthy annuals, perennials, mixed baskets and containers, shrubs, trees, evergreens, vegetables, seeds, fountains, pottery and garden decor.  Reba, Daniel and the Stillwater staff focus on growing high-quality, naturally-grown plants and vegetables and providing exceptional customer service.

This month at school, students enjoyed fresh watermelon.  If you are looking for a different way to eat watermelon and minimize food waste, why not try eating the rind?  The following recipe is from

https://altonbrown.com/recipes/watermelon-rind-pickles/

Pickled Watermelon Rind

Ingredients

·        2 lbs watermelon rind from a roughly 5-pound watermelon

·        1 cup apple cider vinegar

·        1 cup water

·        3/4 cup sugar

·        1/4 cup ginger chopped, candied, or crystalized ginger

·        4 tsp kosher salt

·        1 tsp red pepper flakes

·        1 tsp allspice berries

·        1 star anise pod

Instructions

1.     Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You should now have rind that is mostly white, with a little bit of pink and/or red on one side. Cut into 1-inch cubes.

2.     Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes.

3.     Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another 1 1/2 hours.

4.     Refrigerate overnight and consume within a month. These pickles must be refrigerated.