Watermelon Nutrition Facts and Benefits
Watermelon is thought to have originated from Africa and is part of the cucumber and squash family. It is an all time American favorite for meals and snacks. Watermelon is sweet and it is a favorite addition to a salad, salsa, or cool drink. You can top chunks of sweet watermelon with fruit flavored sherbets or sorbets.
Watermelon Nutrition Facts
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It consists of 92% water and 8% sugar. Watermelons contain a significant amount of amino acid citrulline. The white or light green-colored inner rind of the watermelon, that most people avoid eating due to its unappealing flavor is edible and contains many hidden nutrients.' The rinds are also edible, and sometimes used as a vegetable. Its juice can also be made into wine.
Watermelon is also thought to have a mild diuretic effect. Watermelons contain large amounts of beta carotene. The red flesh of watermelon contains high concentrations of lycopene, an antioxidant that is believed to help reduce the risks of cancer and other diseases.
Selecting Your Watermelon
Choose a firm, symmetrical, fruit free of bruises, cracks, soft spots or mold. Ripe watermelon will have a healthy sheen, a dull rind, dried stem, and a buttery yellow underside where it touched the ground. There should be a melon like smell or fragrance. It should sound hollow and dull when you knock on it. Weight should be heavy for size.
Other Tips
Stay away from watermelons that are very hard, white or very pale green in color on the underside ? a sign of immaturity. An immature watermelon will be slightly acidic.
Storing
Watermelons do not ripen easily. You can try putting the whole melon in paper bag un-refrigerated -- this process sometimes works to ripen the watermelon. You can keep uncut watermelons up to 2 weeks, at room temperature. Wash watermelon with soap and water before cutting. Once cut, package what is not eaten in closed plastic containers or bags and put back in the refrigerator.
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