It’s summertime in Mississippi! I absolutely adore summer and patiently await this season every year. I love getting outside, grilling, and hanging out with family and friends. When I think of an outdoor party, I always think about watermelon. My grandparents grew watermelon in their garden when I was growing up. I have such vivid memories of my pawpaw taking me to the garden, showing me how to check for ripeness, harvest the melon and bring it home for my me (and my cousins) to devour.
The beauty of food is that it can provide a tangible link to our memories! In the case of watermelon, it also provides great nutrition. One cup of watermelon is 46 calories and only 12 grams of carbohydrates. It’s also a source of important micronutrients like vitamins A and C as well as potassium. Watermelon is also naturally fat, cholesterol and sodium free. But one of my favorite things about watermelon is its water content. Watermelon is 92% water! Three-quarters of adults don’t drink enough water on a daily basis. Adding in fruits and vegetables, especially high-water content produce like watermelon is a great way to bump up the hydration all year long but especially in the hot, Mississippi summer.
Choosing the perfect watermelon can often seems like a guessing game, but I have a few tips for picking a perfectly ripe one.
- Look for dull, unblemished skin
- If the watermelon is shiny, its likely not ripe.
- It should feel heavy for its size
- A ripe watermelon is mostly water and should feel heavier than it looks.
- Check for a field spot
- This yellowish spot on the underside of the melon indicates that it sat on the vine and ripened in the sun.
Are you a sweet or salty fan when it comes to watermelon? I have always enjoyed my watermelon with a little sprinkle of salt. That’s what makes my Feta and Watermelon Salad a summertime favorite in my household. But don’t worry, watermelon is super versatile and is equally as delicious in a sweet recipe like my Honey Citrus Fruit Salad. As a bonus, I take any leftover fruit salad and place in an ice cube tray, cover with water and freeze. Then you have fruit-packed ice cubes to add to your water for a flavor boost.
Feta and Watermelon Salad
1 medium watermelon, cut into triangles
1 small red onion, thinly sliced
1 cup of crumbled feta (dairy or non-dairy version)
½ cup of herbs (basil or mint)
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Arrange watermelon triangles on a serving platter and top with sliced red onions. If you want a milder flavor, soak your onions in cold water for 5-10 minutes, drain and pat dry prior to adding to your watermelon. Then top with feta and basil or mint. Mix together the olive oil and red wine vinegar and drizzle over your salad.
Honey Citrus Fruit Salad
4 cups diced watermelon
6 ounces raspberries
6 ounces blueberries
16 ounces strawberries
2 cups red grapes
½ cup orange juice
2 Tablespoons honey (can use maple syrup if desired)
Mix together orange juice and honey until well combined. Add prepared fruit to a large mixing bowl and top with the juice and honey mixture. Chill in the refrigerator for 30 minutes to 1 hour. Serve as is or top with yogurt and nuts for a balanced snack.
