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Watermelon is a refreshing summer fruit composed of 92% water, making it excellent for hydration. Beyond its thirst-quenching properties, it's a notable source of lycopene—the same powerful antioxidant found in tomatoes—and contains citrulline, an amino acid with exercise performance benefits.
Despite tasting sweet, watermelon is relatively low in sugar (about 6g per 100g) and has a low glycemic load due to its high water content. A cup of watermelon has fewer carbs than a medium apple.
Yes, the white rind is edible and contains more citrulline than the pink flesh. It can be preserved and fermented, or added to smoothies. Some cuisines stir-fry the rind. The green outer skin is typically not eaten.
Look for a yellow field spot (where it sat on ground), which indicates ripeness. The melon should feel heavy for its size and produce a deep hollow sound when tapped. Avoid melons with soft spots or bruises.
Store whole watermelon at room temperature for up to a week. Once cut, refrigerate wrapped in plastic for 3-5 days. Cut watermelon is best consumed within 3-4 days for optimal freshness.
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