Who doesn’t love watermelon? It helps you hydrate, contains vitamins and compounds that help prevent cancer, improves heart health and inflammation, prevents macular degeneration, and more! There are a lot of reasons we eat watermelon, but the number one: its taste. And finding the perfect tasting watermelon is hard, that’s what this week’s blog is about: how to pick a ripe and sweet watermelon!
- Find the field spot – this is the biggest indicator of a good watermelon!! The field spot is the yellow color where the watermelon was resting on the ground. This is good, the darker the yellow, the longer the watermelon was on the vine sweetening up.
- Look at the stem – When the watermelon is ripe, the stem will begin to crack near the fruit.
- Pick a dull watermelon – a shiny coat indicates an under ripe melon (this applies to honeydew as well).
- Pick the heaviest – this applies to all fruit: you always want to get the heaviest one because it has the most water in it.
- Check for a normal shape – whether your melon is round or oval, it is important to not get one with irregular bumps. This indicates that the melon may have gotten inconsistent amounts of water or sun.
- Look for the sugar spots and pollination points – those brownish black spotted patches are where sugar seeped out and indicates a sweet melon. If you see dots in a line, those are pollination points, and the more of them the better!
So what else does GoFor20.com do with watermelon besides eat it? You can freeze it and drink it!
To freeze a watermelon:
- Spread the uniform watermelon pieces out on a baking sheet and make sure none are touching. (To reduce cleanup, line your baking sheet with parchment paper.)
- Freeze until the pieces are frozen solid and no longer soft enough to press into. (Sometimes you need a spatula to help remove the watermelon.)
- Place the pieces into a large freezer-safe bag or resealable plastic container that is resistant to both moisture and vapor and thick enough to protect the watermelon against other odors and flavors (Watch out for glass containers, as they tend to crack in extreme cold). It is important to leave at least ½ inch of empty headspace so that the watermelon has room to expand as it freezes. Lastly, be sure to date your fruit’s packaging!
- Freeze until you’re ready to use. Watermelon can be kept frozen from 8-12 months as long as the temperature remains at 0 degrees. When you’re ready to use it, let it that in the refrigerator before consumption. (Thawed watermelon should be used within for days.)
- This is important: watermelon does not thaw well enough to eat like a normal, fresh melon. Instead, use it to add to a smoothie or make a nice summer daiquiri!
Or, you can make a yummy sorbet for the whole family to enjoy:
Take your frozen solid watermelon pieces and put them into a food processor and add your lime juice as you go. (It is important to not use a blender for this, as it does not work as well.) Continue to process your watermelon until you get a sorbet-like texture. If you want a sweeter sorbet, add some honey (this will also make it creamier). When your sorbet is the texture and taste you like, serve immediately and enjoy!