Quench that thirst with watermelon
http://www.mercurynews.com/ci_9762150?source=rss [2008-7-10]
Tag : Watermelon Seeds
Chilled watermelon is a great thirst-quencher during a sizzling summer. It's because watermelon is 92 per cent water. But this giant fruit has changed from the old-fashioned variety that held lots of hard black seeds when we were kids. What we mostly buy now are seedless watermelons with only a few small, soft, edible seeds that are perfectly safe to swallow. The old watermelon seed-spitting contest, where contestants vied to see how far they could catapult the black seeds off their tongues, no longer exists.
Seedless melons were developed more than 50 years ago. They are hybrids grown from two chromosomally incompatible plants, which makes them sterile -- or incapable of producing seeds. (This process does not involve genetic modification.) For a some reason, another side-effect is a longer shelf life. To select a ripe melon, choose a firm, symmetrical one free of bruises and dents. It should feel heavy when lifted. Give the side of the watermelon a good slap: A hollow thump will indicate a ripe melon.
The rind should be dull and barely yield to pressure. Turn the melon over to see the underside; there should be a creamy, yellow spot called the "ground spot" where it sat on the soil to ripen in the sun. A whole, uncut watermelon may be stored in the fridge for up to a week or in a cool, dark place for up to four days. Cut watermelon can be tightly wrapped and refrigerated for one or two days.
For a quick snack, add pieces of watermelon with the rind cut off to a blender along with a few fresh mint leaves, if you wish. Add enough milk or plain yogurt to thin the mixture -- delicious. Watermelons are an excellent source of vitamins A, B6 and C and are also high in the antioxidant lycopene.
Chilled watermelon is a great thirst-quencher during a sizzling summer. It's because watermelon is 92 per cent water. But this giant fruit has changed from the old-fashioned variety that held lots of hard black seeds when we were kids. What we mostly buy now are seedless watermelons with only a few small, soft, edible seeds that are perfectly safe to swallow. The old watermelon seed-spitting contest, where contestants vied to see how far they could catapult the black seeds off their tongues, no longer exists.
Seedless melons were developed more than 50 years ago. They are hybrids grown from two chromosomally incompatible plants, which makes them sterile -- or incapable of producing seeds. (This process does not involve genetic modification.) For a some reason, another side-effect is a longer shelf life. To select a ripe melon, choose a firm, symmetrical one free of bruises and dents. It should feel heavy when lifted. Give the side of the watermelon a good slap: A hollow thump will indicate a ripe melon.
The rind should be dull and barely yield to pressure. Turn the melon over to see the underside; there should be a creamy, yellow spot called the "ground spot" where it sat on the soil to ripen in the sun. A whole, uncut watermelon may be stored in the fridge for up to a week or in a cool, dark place for up to four days. Cut watermelon can be tightly wrapped and refrigerated for one or two days.
For a quick snack, add pieces of watermelon with the rind cut off to a blender along with a few fresh mint leaves, if you wish. Add enough milk or plain yogurt to thin the mixture -- delicious. Watermelons are an excellent source of vitamins A, B6 and C and are also high in the antioxidant lycopene.
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