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Watermelon

6/9/2020

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Is there another fruit that announces summer's arrival quite like the watermelon? Believed to have originated in the Kalahari Desert of Africa, were often placed in the burial tombs of Egyptian kings to nourish them in the afterlife. You don’t need to be royalty to enjoy this ancient melon on a hot day.

By weight, watermelon is the most consumed melon in the U.S., followed by cantaloupe and honeydew. This annual is grown in favorable climates from tropical to temperate regions worldwide for its large edible fruit, which is a berry with a hard rind and no internal divisions.

The sweet, juicy flesh is usually deep red to pink, with many black seeds, although seedless varieties exist. Watermelon flesh can be eaten raw or pickled, and the rind is edible after cooking. Even the seeds, which have a nutty flavor, can be dried and roasted. The fruit is also commonly consumed as a juice or as an ingredient in mixed beverages. We love adding a couple cubes to ice water for a boost of flavor and vitamins.

Storage and Preparation

Uncut watermelon is best stored outside of the fridge as cold temperatures can cause damage to the flesh and affect the flavor. Cut watermelon should be stored in sealed container in the fridge and used within 5 days.

​Scrub the watermelon before cutting. Start by cutting off the ends to give the melon a base of support. Take a large sharp knife at an angle, set it where the white rind meets the red flesh on the top of the cut watermelon, begin to cut the rind off. Using the rind as a guide, continue to cut off until the watermelon is rind free. Trim any excess rind from the watermelon and cut it up into strips, cubes, or you can even leave the rind on and cut in triangles!

Nutrition Info

Watermelon is rich in water and electrolytes, making it a great snack during the summer heat. They are a good source of vitamin A, vitamin B6, vitamin C, and thiamine. Watermelon is also an excellent source of antioxidants, particularly lycopene (a compound also found in tomatoes). Antioxidants help prevent damage to cells in the body.

Cooking Ideas

  • Watermelon is great eaten raw as a healthy snack or side dish.
  • Watermelon can also be added to fresh salads or salsas for a sweet, crispy flavor
  • Use watermelon in soups, cocktails, salads, tacos, and even sandwiches!

​Watermelon Shrimp Salad

Ingredients
1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cups green grapes, halved
1 large cucumber, seeded and chopped
1 small navel orange, peeled and sectioned
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/3 cup lemon juice
1 tablespoon brown sugar
Directions
  1. In a large bowl, combine the first eight ingredients.
  2. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat.
  3. Refrigerate at least 20 minutes before serving.
  4. Toss before serving.

​Greek Watermelon Pizza

Ingredients
1 center-cut slice of watermelon, about 1 inch thick
¼ cup crumbled feta cheese
⅛ cup diced tomato
1 tablespoon Kalamata olives, pitted and finely chopped
1 tablespoon chopped fresh mint
Directions
  1. Cut the round watermelon slice into 6 to 8 wedges, but keep them arranged into a circle.
  2.  Sprinkle feta cheese, tomato, olives, and mint evenly over the watermelon.
Serve immediately.
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Cantaloupe

9/10/2019

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Melons are one of those fruits that are technically a vegetable.  They are related to other crops that grow on trailing vines like cucumbers and squash.  True cantaloupes are found more widely in Europe and the Middle East.  Cantaloupes get their name from a town near Rome named Cantalupo.  However, what we call cantaloupes in North America are actually really netted melons.  True cantaloupes are smaller and rounder than netted melons and have tougher skin that is either smooth or scaly, nut never netted.
Selection and StorageOne thing everyone asks is how to pick a ripe melon.  If you ask ten people they will all tell you something different.  My go-to method for cantaloupes is to smell the indentation at the end.  If it smells fruity and fragrant (rather than just like rind) than it is usually ready to eat.  If not leave it on the counter a few days.  For melons with thinner skins, I usually expect them to be somewhat soft on the outside when they are ripe.  Not mushy, but not rock hard.

Ripe melons don't last long so eat them as soon as you can.  If they aren't quite ripe, you can usually store on the counter until they ripen.  Once they are ripe, move them to the fridge and they will be good for a few more days.
 Preparation
A perfect melon really needs very little preparation.  Remove the seeds, slice and eat!  However, if you want to get creative, here are some other preperation ideas:
  • The classic Italian melon with prosciutto and a drizzle or balsamic vinegar.  I actually think cantaloupe is great with a little balsamic even if you don't use the prosciutto
  • Chunks or melon with cottage cheese or ricotta cheese sounds reminds me of diet food from the 80's, but is still so delicious
  • Create a delicious drink with cantaloupe, lime, and mint in a blender.  Top with seltzer of your favorite adult beverage
  • Create a cantaloupe salsa: lightly mix together  cucumbers, cantaloupe, olive oil, jalapeno pepper, lime juice, lime zest, red onion, tomato, cilantro, salt, and pepper

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Cucumber and Cantelop Salad

There are lots of different versions of this salad out there, I like combining this salad that's made with feta and this version that has pepitas and chiles
Ricotta salata is also amazing in place of the feta.
Cantaloupe Recipes 

Cool Melon Soup
Gazpacho isn't the only cold soup game in town!
Grilled Chicken with Cantaloupe Salsa
This calls for a grill pan, but you can pan sear or grill the chicken outside if your prefer.
Cantaloupe Granita
A simple, healthyish dessert for a warm day.
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