If you've been keeping up with the latest in health news, you may
have seen a few articles reporting that watermelon is more nutritious
when served at room temperature. Like most Southerners, I have to have my watermelon ice
cold, so I was knocked off my feet when I heard about this. After all,
that's one of the joys of these sweltering summer days here in
Georgia...a juicy, deep red, icy cold slice of my favorite fruit. The
thought of anyone eating watermelon at room temperature is almost sacreligious.
I did a little sleuthing by taking a look at the study behind these
headlines. Turns out that watermelons continue to produce more lycopene
and beta-carotene even after they are picked, as long as they are
stored at room temperature. Lycopene, as you may know, is a powerful
anti-oxidant that gives watermelon (and tomatoes) that beautiful red
color and also plays a role in preventing heart disease as well as some
cancers. Beta-carotene is converted by the body into Vitamin A.
The study, completed by U.S. Department of Agrigulture scientists out in Oklahoma, showed
that whole watermelons, when stored at 70 degrees, had more lycopene and beta-carotene than melons that had been freshly picked or ones had been stored at cooler temperatures.
When compared to freshly picked melons, whole watermelons which had
been stored at 70 degrees (the temperature of an air-conditioned
building) for 14 days, gained up to 40 percent more lycopene and a
whopping 50 percent more beta-carotene.
Watermelon is a great summer food. True to its name, this favorite
summer fruit is 92% water and two cups (a 1-inch half moon slice)
contain only 80 calories. Watermelon is also loaded with potassium and
is very low in sodium. Of course, watermelon contains no cholesterol or
fat.
So don't despair. You can still eat your watermelon ice cold. Just store whole watermelons up to 2 weeks
at room temperature, rather than your refrigerator, before eating.
Chill just prior to serving, so you don't lose out on any of those
great nutrients watermelon has to offer. Look for watermelons that are
free of damage (cuts, bruises, cracks or dents). The yellow, flat
place on one side of the melon is perfectly normal, as this was the
part of the melon that had contact with the ground as the melon was
ripening on the vine. Rinse the melon well before cutting, as your
knife could drag dirt and germs into the fruit.
Happy eating!
For more tips and tasty watermelon recipes, including Watermelon Fire and Ice Salsa, go on over to North Carolina's Department of Agriculture
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