Enjoyed on beaches, campgrounds, and porches worldwide, there’s nothing quite as satisfying as a cool slice on a hot day. Plus, it’s a great source of vitamin C and A and contains very few calories (1).
The fruit even contains cancer-fighting L-citrulline, heart-protecting lycopene, and hydrating electrolytes.
Other benefits include:
- Stabilizes blood pressure
- Promotes muscle recovery after exercise
- Fights free radicals
- Fights inflammation
- Prevents macular diseases
- Protects against diabetes
How to Pick The Best Watermelon (Starts at 1:35)
Like any other fruit, watermelon has a peak time for flavor and texture. It’s not always easy to tell if your fruit is ready to eat. Here are a few things to keep in mind at the grocery store to get the best bang for your buck.
Weight: A ripe watermelon is quite heavy, so get your arms ready! A ripe watermelon should be heavy for its size.
Color: Watermelons should be a bright green color. However, there should also be a yellow spot on the watermelon. This discoloration is an indication of how long it’s been on the vine sweetening up before being harvested. If it is white (or not even there), put it back, because this indicates an underripe melon. Usually, the darker the color of the creamy spot, the better.
Blemishes: Stay away from bruises, cuts, and other signs of trauma to ensure the freshness of your fruit. Cuts are especially bad, as they can lead to dirt and insects getting in the fruit.
If this article’s given you cravings, give this fun summer recipe a try.
For a deliciously fruity twist to the classic dip, replace tomato with watermelon, which gives it perfectly sweet touch.
- 2/3 cup fresh cilantro
- 1 jalapeno pepper
- Zest, and juice of one lime
- 1/2 cup fresh mint
- 1 cup red onion
- 4 cups seedless watermelon
- Prepare your watermelon and cut it into small cubes. For a smoother salsa, pulse it quickly in a blender.
- Finely chop the onion, jalapeno, and herbs.
- Add to the watermelon and sprinkle with freshly squeezed lime and zest.
- Serve and enjoy!