Experience a quintessential summer pleasure: take a big bite from a slice of watermelon and then spit the seeds as far as you can. Redolent with tangy sweetness, watermelon is refreshing without being filling.
What You Get: Watermelon averages 40 percent more of the cancer-fighter lycopene per serving than tomatoes. Lycopene in watermelon is easily absorbed without cooking, unlike that in tomatoes, and is relatively stable when the fruit is stored and refrigerated. Watermelon is also a good source of vitamins A and C, and provides some vitamin B6, beta carotene, thiamin and potassium.
Shopping Tips: Watermelon should be firm and symmetrical, without bruises, cuts or dents.
It should feel heavy for its size and have a creamy yellow spot on the one side of the melon where it sat on the ground to ripen in the sun.
Precut melon flesh should be dense, firm and appear moist.
Storage Tips: Wash whole watermelons in clean, running water and dry before eating to remove surface dirt. When purchasing cut watermelon, wash and dry the rind.
Watermelon temperature should be maintained—if it is purchased at room temperature, it should be stored at room temperature. If the melon was refrigerated at the supermarket, do so at home as well.