Summer Season Feature: Watermelon

Hello Everyone!

This week I am starting a new segment on my blog where I will feature a food item that is currently in season. This week’s featured food item is watermelon. Watermelon comes from the Cucurbitaceae family, a vine like flowering plant that originated in West Africa. The history of watermelon is noted in ancient hieroglyphics of African buildings. Watermelon was often placed in burial tombs in order to feed the deceased in their afterlife. Watermelon found its way to India in the 7th century and found its way to China in the 10th century. China is currently the largest producer of the world’s watermelon supply. By the 17th century, watermelon was cultivated in the rest of Europe. Watermelon then proceeded to be introduced to the New World by the colonists and slaves. Have you ever seen yellow watermelon in the stores or your farmer’s market? Fun fact: the original watermelons in ancient Africa were white or yellow in color.

Since watermelon is 91% water, it is a great source of hydration to consume during the summer. Watermelon is pretty low in calories and is a good source of Vitamin C. It also contains a decent amount of potassium, Vitamin A, pantothenic acid, and copper. Although watermelon is often cut and eaten on its own, there are a variety of ways to eat watermelon. Watermelon can be sliced thin and replace the tomato slice on a sandwich. Watermelon can be the star of a salad along with some feta cheese and fresh mint. Some people prepare salsa or gazpacho with watermelon. Grilled and pickled watermelon are also two options. Did you know that the watermelon rind can also be consumed if it is cooked? The rind is usually soaked for a few hours in salt water and then boiled. Watermelon seeds are consumed as well. They can be eaten raw or roasted in the oven. Grinding watermelon seeds yields watermelon seed flour.

What are your favorite types of watermelon? What are some of your favorite ways of eating watermelon?