Eat Your Heart Out- Refresh with Sweet Watermelon!

Here in Southern California, it seems as though summer is a late bloomer this year with our June Gloom lasting all through July and even seeping into August!  However, based on the recent harvests of sweet melons at the farmers markets, it looks as though the summer season is finally here.  What better way to taste the sunshine and beat the summer heat than with cool and refreshing watermelon? 

Did you know that eating watermelon can actually help stave off heat stroke and improve heart and eye health?  With even higher concentrations of the super powerful carotenoid, lycopene, than tomatoes, eating bright red watermelon helps fight cancer and macular degeneration, improves cardiac function, and helps lower cholesterol.  Also high in the super anti-oxidant, beta carotene, and a lesser-known phyto-nutrient, citrulline, watermelon is good for your heart, circulatory, and immune systems.  Since the citrulline purportedly helps to relax blood vessels, it may even produce Viagra-like effects! With high concentrations of potassium and magnesium, eating watermelon can also help manage high blood pressure and blood-sugar levels and improve kidney function.  Since 99% of its weight is water and roughage, at just under fifty calories for a 1/3 pound serving, watermelon provides serious bang for your bite!

Be sure to use your senses when choosing a watermelon, as they do not ripen any further once they are cut from the vine.  To choose a sweet, ripe whole melon, look for a firm, even shape, heavy for its size.  Then, turn it over to check that its underside is yellow and the rind overall has a healthy sheen.  Finally, slap it with an open palm and listen for a deep-pitched tone. If buying cut melon, look for a fresh, firm texture, and seeds that are fully mature and hard. Store uncut watermelon at room temperature for up to two weeks, and refrigerate cut watermelon in sealed containers for up to a week.

Because melons grow on the ground, be sure to wash them with warm, soapy water before cutting them open.  To enjoy, simply slice into wedges, and refrigerate, so they are chilled and ready when you need some cooling off. Or, juice your watermelon, rind, seeds and all to increase the nutritional value – zinc, iron and good fats from the seeds, fiber and increased citrulline from the rind.   I like to add some fresh ginger to mine for a little added zing! And, for lunch or dinner, try an entrée salad of sliced tomatoes (in season now, too) and watermelon drizzled with fresh-squeezed lemon juice, olive oil, salt and pepper, then topped with fresh chopped mint, basil and crumbled feta; the good fats in the olive oil help increase the absorption of the anti-aging carotenoids and phytonutrients.

Savor the late summer with these sweet, seasonal ingredients! Good for your heart, body and (the eyes of your) soul!

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