Watermelon… it is almost synonymous with summer. Juicy, sweet, colorful and versatile, this nutrition-packed fruit is the perfect treat on a hot day. Read on to learn more facts about watermelon…
Nutrition
Red watermelon is a good source of lycopene, a phytonutrient that gives watermelon its color. Lycopene may reduce the risk of heart disease and a growing list of cancers.
Watermelon is also rich in vitamin C. In fact, just 1 cup of watermelon provides about 20 percent of our daily vitamin C needs. Vitamin C may reduce the risk of arteriosclerosis, cardiovascular disease and some cancers.
To get the maximum amount of nutrients:
- Pick melons when they are fully ripe. This prevents losses of vitamin C and carotenoids while waiting to ripen.
- Consume melons within 5‐7 days of bringing them home.
- Store melons whole and slightly below room temperature.
- Once cut, leftover melon needs to be stored in the refrigerator, although storing melons cut‐up decreases vitamin C and carotenoids. Freezing melons preserves vitamin C but causes losses of other vitamins and phytonutrients.
Selection: How do you pick a good one?
Ohio State University Extension offers these tips for Selecting Ohio Melons:
- “Examine the spot where the melon has been resting on the ground. A yellow-white spot indicates ripeness—white or pale green suggests immaturity.
- Scratch the surface of the rind with your thumbnail. If the outer layer slips back with little resistance showing the green-white under the rind, the watermelon is ripe. Scratching unripe melons only leaves a darker depressed line.
- Choose a melon with a smooth surface, dull sheen, and well-rounded ends.
- Some experts recommend a “hollow” sound when tapped indicates ripeness. Others feel that “thumping” will not necessarily get you a ripe melon.
- White seeds usually indicate the melon was picked too early.”
Fun Facts from the Watermelon Board:
- Watermelon is 92% water.
- Watermelon’s scientific name is Citrullus Lanatus of the botanical family Curcurbitaceae. It is a cousin to cucumbers, pumpkins and squash.
- According to Guinness World Records, the world’s heaviest watermelon was grown by Chris Kent of Sevierville, Tennessee in 2013, weighing in at 350.5 lbs.
- The United States currently ranks 6th in worldwide production of watermelon.
- By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.
- Early explorers used watermelons as canteens.
For more information and tasty recipes using watermelon, check out these websites:
Sources:
Selecting, Storing and Serving Ohio Melons (PDF|342KB). Ohio State University Extension.
Recipes with Watermelon. USDA Mixing Bowl.
Written by: Shannon Carter, Extension Educator, Ohio State University Extension, Fairfield County, carter.413@osu.edu
Reviewed by: Jenny Lobb, Extension Educator, Ohio State University Extension, Franklin County, lobb.3@osu.edu
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