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Because it’s been so hot in New York City the past couple weeks, I’ve been eating a ton of watermelon. Most of the time I don’t buy organic, since watermelon ranks toward the safer end of the Environmental Working Group’s Shopper’s Guide to Pesticides.
I’ll usually purchase a half or quarter of a melon. I am looking for flesh that is a deep red color and not mealy.
A redder melon usually signifies more lycopene, a powerful antioxidant (also found in tomatoes) that counters free radicals (the bad guys) in our bodies.
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4 comments:
Just made a watermelon salad from a small, seedless watermelon I bought at Manhattan Fruit & Vegetables in the Chelsea Market. Large cubes, a little lime juice, crumbled feta cheese, and mint. Had it at a party last year and recreated it for another - a big hit!
Sounds great; the mint is key!
Mmmmmm.. poke deep holes on top of the watermelon--pour vodka or rum in the holes till full. stand in fridge and keep checking holes and replenish with vodka or rum. keep in fridge for at least one day-- slice and its sooooooo refreshing on a hot day.. great for parties!!!
Not sure how the mint would fare in that recipe . . .
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