Watermelon

Pick it!

• Best clue to ripeness is a yellow or creamy underside, not white or pale green.
• Heavy with a hard rind.
• The flesh should be deep colored with dark brown or black seeds; a few white seeds if “seedless.”
• Store uncut watermelon 2 weeks at cool room temperature.
• Tightly cover cut pieces in plastic wrap and refrigerate for 2 to 3 days.

Try it!

• Rinse whole watermelons with clean water before slicing to remove any bacteria.
• The flavor of watermelon is best enjoyed raw.
• Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.

Ingredients

• 1 - 8-ounce lemon, fat-free yogurt
• 3 cups cubed, seeded watermelon
• 1-pint fresh strawberries, cleaned and hulled
• 1 tablespoon honey or strawberry jam
• 3 ice cubes

Directions

1. In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
2. Process until smooth and frothy.
3. Serve in tall glasses with a straw.