Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- 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.
- 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.
Like it! Watermelon Smoothie
- 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
- In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
- Process until smooth and frothy.
- Serve in tall glasses with a straw.
Yield: 4 servings
Nutrition Facts per Serving: Calories 140; Fat 0g; Cholesterol 0mg; Sodium 680mg; Carbohydrates 34g; Fiber 4g; Sugar 26g; Protein 5g
Source: University of Illinois Extension
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