- 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
- an unusual fruit source of the carotenoid lycopene
- a rich source of phenolic antioxidants
- source of cucurbitacin E, a triterpene anti-inflammatory phytonutrient
- contains unusual amounts of the amino acid citrulline.
- an excellent source of immune-supportive vitamin C.
- very good source of free-radical-scavenging vitamin A
- a good source of heart-healthy potassium and magnesium.