All About Watermelon

(with Strawberry Agua Fresca Recipe)
by Rosalee de la Forêt

Nothing quite says summer like a big slice of juicy ripe watermelon! Cooling and delicious this is the perfect summer food.

The first evidence we have of people eating watermelons goes all the way back to ancient Egypt, where watermelons were recorded in their hieroglyphics. By the 10th century, China was cultivating this luscious fruit. Today, Russia, the US, Iran and Turkey are the main producers of watermelon. You know a plant must be really good when it so effectively spreads across the world.

We can love and revere watermelon for taste alone, but did you know it’s also packed with nutrients?

Watermelon has the HIGHEST amount of the powerful antioxidant lycopene than any other fruit or vegetable. This antioxidant is well researched for its benefits against heart disease and several types of cancer, namely prostrate cancer.

It’s rich in vitamin A, which supports eye health, and vitamin C, which is an important player in our immune system.

The heat of summer can easily lead to dehydration and watermelon is a great way to stay hydrated! Besides offering moisture in its juicy fruit (watermelons are 90% water!) it is also high in potassium. Potassium helps to maintain our body’s electrolyte balance (an important aspect of hydration) and it also supports muscle and nerve function.

Potassium is also well known for its ability to control blood pressure and prevent strokes.

Letting food be our medicine isn’t all that rough when it means eating watermelon!

I love watermelon, but only when it is juicy and ripe. It’s very disappointing to bite into a tasteless melon! Here are a few tricks for choosing a delicious watermelon.

First, look for one that has a yellow mark on its underside as shown in this photo.This lets you know that the watermelon was ripened on a vine and not picked too early.

Also make sure the skin is firm and the shape of the watermelon is symmetrical (either round or oval). You can also knock on the watermelon with your knuckles and the resulting sound should be hollow. Lastly, the watermelon should feel heavy for its size.

Store your uncut watermelon on the counter or at room temperature. According to a study published in the Journal of Agriculture and Food Chemistry this increases the amount of lycopene in the watermelon. Once it is cut, store it in the fridge and consume quickly.

In the heat of the summer I love drinking chilled fresh beverages. This year I’ve been experimenting with fruits and teas and in today’s newsletter I am bringing you one of my favorite recipes.

Watermelon and Strawberry Agua Fresca

To make this recipe you’ll need...

• about 5 cups of cubed watermelon (no black seeds or rinds)
• about a pint of strawberries
• 1/4 cup water
• a handful of mint

Begin by preparing the fruit. Cut the watermelon into cubes and remove any seeds.

Next prepare some juicy strawberries by cutting off the green stem. Our strawberry plants are still producing! If you aren’t able to find strawberries near you, simply omit them from the recipe.

Chop up a handful of mint.

Add everything, including the 1/4 cup of water to a blender. Blend thoroughly.

If you want this drink to have a water-like consistency you can strain the juice through a fine mesh sieve. We leave ours as is for a slushy-like texture.

Serve with a sprig of mint and enjoy!

Happy Summer!
~Rosalee