Melon tips
It’s watermelon season, and The National Watermelon Promotion Board offers some tips for enjoying the juicy fruit:
— Always seek out a firm, symmetrical watermelon that is free from bruises, cuts or dents.
— Lift it up. The watermelon should be heavy for its size.
— Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
To de-seed a watermelon
— Cut the watermelon in half, then in quarters.
Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece you just cut out.
Using a fork, scrape the seeds from the piece you just removed and from the remaining flesh on the rind.
Storage and handling of watermelon
— Handle your whole watermelon gently to avoid internal bruising.
— Once it is cut, place in a covered container and refrigerate immediately. Keep refrigerated until consumed, no more than three or four days.
Fruitful suggestions
Here are some ideas for enjoying the ripe fruit of the season.
— Take a melon, any kind will do, and slice or cube it. Then toss with slivered fresh mint leaves or minced crystallized ginger.
— Prepare a luscious, quick hot chocolate sauce, and serve fondue-style with strawberries or pieces of fruit.
— Puree a mango and freeze it in reusable ice-pop containers.
— Puree any fruit, peeled if necessary, strain and add a little lemon or orange juice to prevent browning. Serve over ice cream.
— Make an energy shake, using milk or juice as a base, fresh fruit and ice cubes.
— Freeze grapes individually and serve straight from the freezer for a crisp, refreshing snack.
— Add fresh fruit to your regular green salad. This is especially good with a raspberry vinaigrette dressing.
Reader feedback is always welcome. Add your comments below or write to Gazette reporter Elysia Nest at nest@dailygazette.com
