Watermelon Basics

TendrilsJuly is National Watermelon Month… celebrate in style!

Nutrition: All melons are low in calories, fat, and cholesterol. They’re also sodium free.

Watermelon is a good source of Vitamins A and C. It also provides vitamin B6 and potassium. Pink watermelon contains the potent carotenoid antioxidant, lycopene, and has higher concentrations of lycopene than any other fresh fruit or vegetable, including tomatoes. A two cup serving of watermelon contains only 80 calories and counts for two of the eight servings of fruits and vegetables recommended per day.

Picking a watermelon: A good watermelon should be symmetrical, heavy for its size, and firm with no cuts, dents, or bruises. Look for the pale or buttery yellow “belly.” Tendrils (like pig tails) near the fruit stem should be dry and brown. When selecting a cut watermelon, the more red flesh and less white rind you see, the riper the melon is. White seeds usually indicate that the melon was picked too early. Although so-called “seedless” watermelons have far fewer seeds than the seeded varieties, they generally contain at least a few soft and pale seeds.

Wash that melon!Storage: Uncut melons can be stored for up to 2 weeks at room temperature depending on ripeness. Once cut, store all melon in a tightly closed container — its aroma easily mingles with other foods. Cut slices or chunks of melon should never be left out or held at room temperature for an extended period of time. Use cut melon within 3-4 days.

Safety: Bacteria can adhere to the surface of a melon and be passed to the flesh when the fruit is cut or handled. The melon’s skin should be washed and scrubbed with water, even if you don’t eat the rind or skin. If selecting a cut melon, be sure that it has been refrigerated during display.

Looking for some other articles or ideas to use to write or teach about watermelon?  Here a past post from the archives that can help: To Thump or Not to Thump? A Watermelon Quiz

By Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University

And here are some other fun summer resources…

Last but not least, here’s a new printable handout that you can use as you see fit!

Watermelon Month

What Do You Know About Figs?

RIMG3864small RIMG3939small RIMG4014smallI just harvested figs from our tree, and I’m feeling very lucky!

Our climate is great for growing figs, so when our neighbors moved north, we adopted their tree.

If you’re not fortunate enough to have your own fig tree, perhaps a friend can share their crop with you. Or you can always find some at a local market, though it can be a challenge to find figs at farmer’s markets, since they don’t store well and have a very short shelf life. But however you try it, get your hands on some fresh figs!

When selecting figs, pick ones that are plump, clean, and dry, with smooth, unbroken skin. They should be soft and yield to the touch, but do not choose mushy ones.

Fresh figs are very perishable. They can be stored in plastic bags in the coldest part of the refrigerator, but they’ll only keep for 2-3 days after picking. If you’re lucky enough to have an abundance of figs, they may be dried, frozen, canned, or made into jam or preserves.

Many people are not familiar with fresh figs. Often their only exposure to this fruit is in the dried form or in baked goods like fig cookies. But figs can be eaten fresh, just as you would any other fruit, and they’re really a treat.

Use figs as another way to add variety to meals, or try them as another interesting fruit that can help you get those desired fruit and vegetable servings each day. Just 3-5 dried figs (about ¼ cup) or ½ cup of fresh figs count as one fruit serving.

More Figs!Now let’s talk nutrition. Figs are known for their high fiber content. They also contain more calcium, more potassium, and more iron than many other common fruits. They’re also full of disease-fighting antioxidants.

Fresh figs are very low in calories. About 3.5 ounces (~100 grams) or nine small figs contain only 74 calories, along with three grams of dietary fiber. On the other hand, dried figs have concentrated sugars and nutrition. 12 dried figs (the same 100 grams) contain 251 calories and 10 grams of dietary fiber. Use some caution with these dried fruits — it’s really easy to eat too many in one sitting.

So, what can you do with fresh figs?

In addition to fig cookies, figs can be used as appetizers, salads, main dishes, and desserts. Cut them in half and put them in a salad or grill them with chicken or fish. You can also mix them with feta cheese and balsamic vinegar for a show-stopping appetizer. I personally, like them chopped and mixed with vanilla Greek yogurt.

How will you enjoy fresh figs?

By Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University

Want to offer your clients a fun way to cook with figs? Get this free recipe handout today!

Fig Recipe Handout

And there are lots more cooking and nutrition resources in the Nutrition Education Store! Which will make your life easier?

Healthy Kitchen Poster Set

PowerPoint — Nutrition: Get the Facts

Introduction to Cooking Cookbook