lettuce, baby tatsoi, cucumbers, bunching onions, carrots, grapefruit, kale, string beans, avocados, cantaloupe, watermelon
lettuce, basil, string beans, cucumbers, baby tatsoi, tangerines, watermelons
Watermelons are one of our most favorite fruit with over four billion pounds produced each year in the U.S. About 85% of watermelons are purchased in fresh form by consumers.
- Wash the watermelon before cutting it.
- If it is too large to run under a sink faucet, wash it with a wet cloth.
- There are many ways to cut a watermelon. It can be sliced, cubed, or scooped into balls.
- Both the seeds and the rind are edible and nutrient-rich.
- Purée watermelon with cantaloupe and kiwi. Add plain yogurt.
- Roast the seeds and eat as a snack
- Marinate, pickle, or candy the rind
- Mixed cubed watermelon with thinly sliced red onion, salt and black pepper for a summer salad
- store uncut watermelons at temperatures of 50-60°F (10–16°C).
- the refrigerator would not be a good place for you to store a whole, uncut watermelon
- With uncut, whole watermelon,avoid contact with high ethylene-producing foods such as passion fruit, apples, peaches, pears, and papaya. Watermelons are ethylene-sensitive fruits that may become overly ripe too quickly under these circumstances.
- Once cut, watermelons should be refrigerated in order to best preserve their freshness. Store cut watermelon in a sealed, hard plastic or glass container with a lid.
- Antioxidant Support
- Supports Cardiovascular Function