6 Things You Didn't Know About Watermelon

Since July was National Watermelon Month, so named not only because a cool, refreshing slice of watermelon represents the epitome of summer, but also because watermelon harvests peak in July. Watermelon is now the most-consumed melon in the US (followed by cantaloupe and honeydew). This cousin to cucumbers, pumpkins, and squash is thought to have originated in Egypt close to 5,000 years ago, where it is depicted in hieroglyphics. Today, upwards of 300 watermelon varieties are grown in the US and Mexico (although only about 50 are popular). You may think you know everything there is to know about this summertime fruit, but allow me to surprise you… watermelon is more than just delicious… it’s a super-healthy addition to your diet (in moderation, of course). 1. Watermelon Has More Lycopene Than Raw Tomatoes - Lycopene is a powerful carotenoid antioxidant that gives fruits and vegetables a pink or red color. It is most often associated with tomatoes, but watermelon is actually a more concentrated source. Compared to a large fresh tomato, one cup of watermelon has 1.5 times the lycopene, 6 mg in watermelon compared to 4 mg in a tomato. 2. Watermelon Juice May Relieve Muscle Soreness - If you have a juicer, try juicing about one-third of a fresh watermelon and drinking its juice prior to your next workout. This contains a little over one gram of citrulline, an amino acid that seems to protect against muscle pain. One study found that men who drank natural unpasteurized watermelon juice prior to their workouts had reduced muscle soreness 24 hours later compared to those who drank a placebo. You do need to be careful with drinking watermelon juice, though, as it contains a significant amount of fructose. It may be better to eat the entire fruit, or opt for these other tips to prevent muscle soreness. 3. Watermelon Is a Fruit and a Vegetable - Remember how watermelon is related to cucumbers, pumpkin, and squash? That’s because it’s part vegetable and part fruit (it’s a sweet, seed-producing plant, after all). The other clue that watermelon is both fruit and vegetable? The rind is entirely edible… 4. You Can Eat Watermelon Rind and Seeds - Most people throw away the watermelon rind, but try putting it in a blender with some lime for a healthy, refreshing treat. Not only does the rind contain plenty of health-promoting and blood-building chlorophyll, but the rind actually contains more of the amino acid citrulline than the pink flesh. Citrulline is converted to arginine in your kidneys, and not only is this amino acid important for heart health and maintaining your immune system, but it has been researched to have potential therapeutic value in over 100 health conditions. While many people prefer seedless watermelon varieties, black watermelon seeds are edible and actually quite healthy. They contain iron, zinc, protein, and fiber. (In case you were wondering, seedless watermelons aren’t genetically modified, as they’re the result of hybridization.) 5. It is Mostly Water - This might not be surprising, but it’s still a fun fact; watermelon is more than 91 percent water. This means that eating watermelon with you on a hot summer day is a tasty way to help you stay hydrated and avoid dehydration. It’s not a substitute for drinking plenty of fresh water, however. 6. Some Watermelon Are Yellow - The Yellow Crimson watermelon has yellow flesh with a sweeter, honey flavor than the more popular pink-fleshed Crimson Sweet. It’s likely that yellow watermelon offers its own unique set of nutritional benefits, but most research to date has focused on the pink-fleshed varieties. How to Pick the Perfect Watermelon Cutting into a watermelon and finding out it lacks flavor is disappointing. There’s a trick you can use to pick out a ripe watermelon, either from your farmer’s market or your own melon patch. Look for a pale, buttery-yellow spot (not white or green) on the bottom. This is where the watermelon sits on the ground ripening, and it’s one of the best indicators of ripeness you can use (even commercial watermelon pickers use this as a gauge). Other tricks for picking a ripe watermelon include: • Should be heavy for its size • Smooth rind with a dull top (the top is the side opposite the ground spot) • The thump test (this is controversial, but ripe watermelon is said to have a hollow bass sound) Store your watermelon in a cool area (50-60 degrees F) until it is cut. Cut watermelon should be refrigerated (and be sure to wipe off your watermelon with a damp cloth prior to cutting it). Remember, try the rind blended with some lime juice rather than simply tossing it in the trash (choose an organic watermelon especially if you’ll be eating the rind). Finally, watermelon should be enjoyed in moderation due to its fructose content. One-sixteenth of a medium watermelon contains 11.3 grams of fructose (I recommend keeping your total fructose intake below 25 grams of fructose per day if you're in good health, and below 15 grams a day if you’re overweight or have high blood pressure or diabetes). Enjoy the last few weeks of summer!! Source: mercola.com, 8/11/14.