Much like our friend the cucumber, the watermelon is a creeping vine-based plant rooted from the ground. Watermelons were originally, and still very much are, cultivated as a source of food and water. Here in Arizona, they are greatly appreciated, as it is HOT! They are refreshing and nourishing, as they contain mostly water…hence the name. Eating watermelon provides a ton of health benefits including heart health, digestion, skin, and cancer prevention. We found (after chatting with a farmer’s market vendor) that the best watermelon is one where you can fit your index and middle fingers together in between the dark green lines of the watermelon.
Once you get a watermelon home, it’s good to get it cut right away, as you don’t want to chance it ripening too much, especially in this newfound heat we’re all dealing with. If you don’t plan to eat all the watermelon in one sitting ;), then know that when stored properly, you can store it in the fridge for up to a week! Plastic wrap helps to enclose and avoid flavors and odors from other foods, just be sure to rewrap tightly after pieces are taken; helps to keep it as fresh as possible. You can also use a resealable freezer bag (with all the air removed), as well as a plastic or glass container with a tight-fitting lid. Without further ado, let’s get cuttin’!
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