The first batch of seasonal watermelons are just starting to hit the market, and it's lucky for us that this sweet treat (which is both a fruit and a vegetable, depending on how you look at it) ripens just in time for the hottest summer weather.
The best way to choose watermelons isn't by thumping them. Instead, look for melons that seem to be in good condition (not too pale, not too dented or soft and overripe-looking) with a good heft for their size. Nutritionally speaking, watermelon contains almost as much lycopene as tomatoes, as well as a compound called citrulline which can help improve cardiovascular health.
Watermelon is outstanding when sliced and served cold, all on its own. But there are a lot of other things you can do with watermelon, too, should you grow tired of the same old "slice it and eat it" preparation.
The rind of the watermelon is edible, although not very tasty on its own. It pickles well, and pickled watermelon rind is a common item in pantries in China and Russia. To make pickled watermelon rind you cut the rind into smallish chunks, peel off the hardest green outer layer, then put it up in a jar filled with saltwater and other additives (like garlic, dill, or mustard seeds). Store it in the dark for a few days and it will ferment into a pickled treat not unlike the usual cucumber pickles. (In fact, watermelons are closely related to cucumbers.)
Watermelon feta salad with mint is a popular Greek side dish which has been gaining traction here in the States. It plays the saltiness of the feta cheese against the sweetness of the watermelon chunks, with mint to add a refreshing finish. This one is on my list to try this summer!
Image courtesy Flickr/robbplusjessie
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