Season: July & August are the height of watermelon season in California. Watermelons are native to Africa.
Flavor: A watermelon is a large fruit that is green and striped on the outside and red and juicy on the inside. It is a very sweet, fresh, green and fruity taste with cucumber notes. It has a soft, crisp flesh.
Choosing & Storage: When choosing a watermelon, obviously you want to avoid any that show signs of decay, but that yellow spot – as long as it’s not mushy – merely shows where that watermelon ripened in the field and it’s perfectly fine. Ripe watermelons make a dull thud when you tap them with your fingers.
Place melons in a cool, shady spot or put them on ice. Watermelons can be stored uncut and unrefrigerated for about 10 days to 2 weeks. Place them in a very cool place to increase their storage time. If cut, watermelon will keep in the refrigerator for about 4 days wrapped tightly in plastic. Once refrigerated, they should remain refrigerated.
How to use: Fresh, eaten as is! Try grilling it and adding to salads or salsa. It’s easy to juice for a sweet summer drink. I like to add a bit of lime juice to balance the sweet!
Nutrition: This fruit is a good source of vitamin C, potassium, copper, vitamin B5, and vitamin A.