Did you know that today, August 3rd, is Watermelon Day?
Here are 5 things you should know about melons in general - we want to celebrate all melons because we like them so much:
1. Melon is a better value than value meals.
- Melon is probably one of the best values when it comes to food selections. Why? First of all, melon is cheap - right now in the store a melon in season (cantaloupe or watermelon) is around .02 to .05 per ounce. Second of all, it is low in calories and full of water and fiber which helps you feel fuller on fewer calories.
If you ate a pound of melon, it would cost, on average, about .50 cents. Better still, it would only contain about 144 calories and barely any fat or sodium. Compare that to the "value item" double burger from McDonalds right now. One double burger is $1. But it is only 5.3 ounces - so you would have to eat 3 of them to equal one pound - that is $3 and about 1170 calories, 2760 mg of sodium and almost 60 g of fat.
You might laugh because you would not eat a whole pound of anything at any one sitting. But over the course of the day you probably eat several pounds of food - our question: is that mostly burgers or mostly fruits and veggies? When you want value, think of your health and not the fast food board offerings.
2. Melon is a great "shopper stretcher"
Melon does sit at room temperature for a few days. So, while you eat all of the produce that perishes faster, like peaches and berries, the melon is getting riper. After a few days you can slice it and have fruit for the rest of the week. It is like you went shopping again! Hint: if you are buying several kinds of melons, it is best to use up the watermelon first, within three days. Cut melon should always be stored in the refrigerator.
3. Melon is the best multi-vitamin food
It contains A 2-cup serving of watermelon is an excellent source of Vitamins A, B6 and C plus a healthy amount of potassium - 270 mg.
4. You can be an artist with your melon:
5. But it is also great just to keep it on hand and serve it cool and crisp on a platter -
For best results, follow the SEE principle for melon preparation: Slice, Eat, Enjoy!
Here is our favorite melon recipe that is wonderful when made with fresh summer fruit:
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.