Good Hydration for the Raw Food Nation
Posted on August 30 2012 | (0) Comments
Category:Raw Ingredients and Equipment
Good water is important, especially in summer time. How convenient then, that sweet summer melons have plenty of H2O, especially – as the name suggests – WATERmelon. Watermelons are rich in Vitamin A, B Vitamins, Vitamin C, Lycopene, and Potassium and, of course, Vitamin Yummy.
When you hear the word watermelon, you probably think of a green, football shaped fruit with a delightful pink flesh that’s dotted with black seeds. That’s watermelon, all right! But Mother Nature created more than 500 varieties in a wide variety of sizes, shapes, and colors. There are yellow, red, and even orange watermelons known as Orangelons. They have light yellow edible seeds.
Some people like the tapping a watermelon to determine whether it is ready to eat; a melon that is ripe sounds hollow when you tap it. But I’ve found that the following three-step method words better:
• Look at It - A ripe watermelon is generally green, regardless of the inner flesh of the fruit. Look for melons that are firm, symmetrical, and free of major bruises or scars. (Minor scratches that come from harvesting are okay.) Ripe watermelons should also be dark green in color.
• Lift it up – Watermelons are 92% water, so your watermelon should be relatively heavy for its size.
• Turn it over on its bottom – Look for a creamy yellow spot (also called “the ground spot”) which marks where the watermelon sat on the ground while it soaked up sun on the farm. If this spot is white or greenish, your watermelon may have been picked too soon and might not be as ripe as it should be
In the fall, I like to make a Green salad with Fennel, Cherry Tomatoes, and Watermelon. Dressed with a light vinaigrette or a squeeze of lemon juice, it’s wonderful as light lunch or dinner and can also be served as an appetizer or a side salad. Click here for the Recipe.
See you in September!
Related Recipes: Green Salad with Fennel, Cherry Tomatoes, and Watermelon