– Watermelon helps to control inflammation associated with asthma, atherosclerosis, diabetes, colon cancer, and arthritis.
– Over 1,200 varieties of watermelon are grown worldwide.
– Watermelon doesn’t contain any fat or cholesterol, it is high in fiber and vitamins A & C and is a good source of potassium.
– Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.
– Watermelon is a vegetable! It is related to cucumbers, pumpkins and squash.
– Early explorers used watermelons as canteens.
– Watermelon is grown in over 96 countries worldwide.
– In China and Japan watermelon is a popular gift to bring a host.
– In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.
– Every part of a watermelon is edible, even the seeds and rinds.
(West Chester Dish)
4 cups cubed seedless watermelon
10 ice cubes
1/3 cup fresh lime juice
– Place in blender and puree until thoroughly mixed. Serve with some extra ice.
Watermelon Salsa: (allrecipes)
2 cups seeded and coarsely chopped watermelon
2 tablespoons chopped onion
3 tablespoons seeded, chopped Anaheim chile
2 tablespoons balsamic vinegar
1/4 teaspoon garlic salt
– Mix ingredients together in a large bowl and set in refrigerator for one hour so flavors can soak in.
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil
– Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
– In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.
Chilled Watermelon Soup:
6 pounds yellow or red seedless watermelon, diced (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 teaspoon chopped ginger
8 teaspoons crumbled feta
1/4 cup sparkling wine (or sparkling water)
– Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.