Watermelon

— La'NA'

A summer time favorite at most every picnic, watermelon originated in Africa and was first cultivated in ancient Egypt where the fruit was revered by Egyptian kings.  Watermelon played an important role for its thirst-quenching properties in regions where water was in short supply. 

WHFoods advice selecting a watermelon is to look for one that is heavy for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull.  The color and quality of the flesh should be a deep color and absent from white streaks.  One side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone.  This is the underbelly, the place that was resting on the ground during ripening, and if the fruit does not have this marking, it may have been harvested prematurely, which will negatively affect its taste, texture and juiciness.

Watermelon Fruit Water       

                     

Ingredients:                                          

Sugarbaby or Personal Watermelon (organic, of course)
Coconut water
Spritzer water

Into a blender combine:

1/2 of the watermelon meat
4 oz. 100% Coconut Water
4 oz. Spritzer water

After blending, top with additional water, if needed, and strain into glasses for serving.  
Serves 5 – 6 using Sugarbaby
Serves 4 – 5 using Personal

For a watermelon smoothie, pour directly into serving glasses.

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