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Yellow seedless watermelon have a bright lemon to butter
yellow flesh that
is
especially refreshing due
to the fact that this fruit is 91% water. It is not
a
muskmelon, like other melons but is in fact a member of the gourd
family
Grown in Texas and California, it is available most of the summer months
and into the early Autumn
months as well. It comes long and oblong, or
short and round
depending upon the variety. It can have a deep green skin,
or one that has green
and gold stripped variegated skin. The fruit, when
ripe is firm and bright yellow, and there are no seeds
other
than small thin white tissue paper vestiges of seeds. Avoid
watermelon that
seem light for their size, or watermelon with
cracks, soft spots or mold.
You can purchase cut watermelon, but again
beware
watermelon with soft
spots, or fissures in the
meat...this means that they
are over ripe and will
be mushy and mealy and tasteless. The sugar has converted to starch and the melon will taste terrible. For
vine
ripened sweet
taste, look for watermelon with the stem end slightly sunken
and calloused.
One serving of watermelon (150-gram edible portion, about 5 1/4 ounces) is
very low in sodium. Watermelon is a good source of Vitamin C. Watermelon
contains no cholesterol of dietary significance and only a small amount of
fat
It is an important source of potassium and may micronutrients.
Water-soluble fiber has been determined for the first time in a major nutrition
survey of the watermelon. Water-soluble comprises 82 percent of the total
dietary fiber in the watermelon. Dietary intake of this class of fiber has been
shown in clinical studies to reduce serum cholesterol and has been
associated with many other health benefits. Watermelon is a
thirst quenching fruit, used in salads, sliced and eaten
out
of hand, or dressed with a light vinaigrette. Here is a
selection of juicy Watermelon sources to link up to: http://www.watermelons.com/nwa/nutrition.html http://www.watermelon.org/ http://www.watermelons.com/tex-ok/nutrition.html
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