It's just possible that watermelon is one of the best foods on the planet. It's refreshing, filling, packed with nutrients, fat-free and low in calories. Besides that, it tastes wonderful.
Local watermelon is at the peak of its season right now, says Beatriz Jimenez, who grows several types of watermelons on her farm in Stockton, including yellow watermelons, personal size, red and seedless.
When the weather turns hot, watermelons begin soaking up the sunshine and turning it into sweetness, says Jimenez. She sells her melons at several local farmers markets, including the Saturday market at Sunrise Mall behind Sears in Citrus Heights and the Wednesday morning market at Cesar Chavez Plaza, 10th and J streets in downtown Sacramento.
When shopping for a watermelon, don't bother thumping it, says the National Watermelon Promotion Board. You can't tell much from the sound.
Instead, look for a watermelon with a creamy-yellow spot on one side. That's caused by the melon resting on the ground in the sunshine while it ripens. Make sure it is free of bruises, cuts and dents. If it seems heavy for its size, that's a good sign that it is juicy and not mealy inside.
When you get the watermelon home, store it in a cool, dry place until you cut it up. Before cutting, give the outside a good scrub under running water and pat it dry. If you aren't serving it immediately, you can cut away the rind and cut the flesh into chunks. Store the prepared watermelon in a covered container in the refrigerator and use it within four days.
If you are on a diet, watermelon is one food that won't send you on a guilt trip. Two cups of watermelon chunks have only 80 calories and no fat, cholesterol or sodium.
What that serving does have is good doses of vitamin A, potassium and vitamin C. It also has more lycopene than any other fresh vegetable or fruit. Lycopene is an antioxidant that, according to some studies, may have the potential to prevent some types of cancer.
Call the Bee's Gwen Schoen, (916) 321-1146.
