"Fruit" of the Month
Watermelon
Citrullus lanatus is a plant species originally thought to be from southern Africa but after DNA comparison with other species, the
error became apparent. There is, however, evidence from seeds in Parao tombs of watermelon cultivation in Ancient Egypt.
Georgia, Florida, Texas, California, and Arizona are the United States’ largest watermelon producers. The largest recorded fruit was
grown in Tennessee in 2013 and weighed 351 pounds.
In 2016, global production of watermelons was 117 million metric tonnes, with China alone accounting for 68% of the total.
Secondary producers with more than 1% of world production included Turkey, Iran, Brazil, Uzbekistan, Algeria, the United States,
Russia, Egypt, Mexico, and Kazakhstan.
Watermelon fruit is 91% water, contains 6% sugars, and is low in fat.
Citrullus lanatus is a plant species originally thought to be from southern Africa but after DNA comparison with other species, the
error became apparent. There is, however, evidence from seeds in Parao tombs of watermelon cultivation in Ancient Egypt.
Georgia, Florida, Texas, California, and Arizona are the United States’ largest watermelon producers. The largest recorded fruit was
grown in Tennessee in 2013 and weighed 351 pounds.
In 2016, global production of watermelons was 117 million metric tonnes, with China alone accounting for 68% of the total.
Secondary producers with more than 1% of world production included Turkey, Iran, Brazil, Uzbekistan, Algeria, the United States,
Russia, Egypt, Mexico, and Kazakhstan.
Watermelon fruit is 91% water, contains 6% sugars, and is low in fat.
Watermelon Salad with Feta and Mint
- Jacques Pepin -
Serves 12
Ingredients:
1/3 cup extra-virgin olive oil.
3 tablespoons fresh lemon juice.
2 teaspoons kosher salt.
1 teaspoon Tabasco.
1/2 teaspoon freshly ground pepper.
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1-1/2-inch chunks (10 cups), chilled.
1/2 pound feta cheese, crumbled (2 cups)
1-1/4 cups pitted kalamata olives, coarsely chopped (optional)
2 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves
Directions:
In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently.
Garnish with the mint and serve.
Although Jacques cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as
not to waste them), you can also chop the watermelon into cubes.
