Today is National Watermelon Day! My Grandpa taught me how to pick watermelons when I was a little girl and his method has never steered me wrong! He always called them “wassermaludda” in his very dutchie accent. To honor the day here is some information about watermelons and a recipe for watermelon rind pickles. There are around 300 different kinds of watermelon in the U.S. and Mexico. You can find red, pink, white, and yellow varieties in various sizes and shapes. Nutrition Facts: • Vitamin A found in watermelon is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes. • Vitamin B6 found in watermelon helps the immune system produce antibodies. Antibodies are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and form red blood cells. The body uses it to help break down proteins. The more protein you eat, the more vitamin B6 you need. • Vitamin C in watermelon can help to bolster the immune systems defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts. • A two-cup serving of watermelon is also a source of potassium*, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps. History of Watermelon: Watermelon is thought to have originated in the Kalahari Desert of Africa. The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on walls of their ancient buildings. Watermelons were often placed in the burial tombs of kings to nourish them in the afterlife. From there, watermelons spread throughout countries along the Mediterranean Sea by way of merchant ships. By the 10th century, watermelon found its way to China, which is now the worlds number one producer of watermelons. The 13th century found watermelon spread through the rest of Europe via the Moors. Southern food historian, John Egerton, believes watermelon made its way to the United States with African slaves as he states in his book, Southern Food. The United States currently ranks fourth in worldwide production of watermelon. Forty-four states grow watermelons with Florida, Texas, California, Georgia and Arizona consistently leading the country in production. Fun Facts: The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. Watermelon is 92% water. Watermelons official name is Citrullus Lanatus of the botanical family Curcurbitaceae. It is cousins to cucumbers, pumpkins and squash. By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew. Early explorers used watermelons as canteens. The first cookbook published in the U.S. in 1776 contained a recipe for watermelon rind pickles. Updated! According to Guinness World Records, the worlds heaviest watermelon was grown by Lloyd Bright of Arkadelphia, Arkansas in 2005, weighing in at 268.8 lbs (121.93 kg). Lloyd grew and weighed in for the Annual Hope, Arkansas Big Watermelon Contest on September 3, 2005. Watermelon Rind Pickles ¼ cup salt 4 ½ cups water 2 ½ lbs watermelon rind, peeled (leave ¼” of the pink flesh for color) and cut into 2” pieces 2 ½ cups granulated sugar 1 cup cider vinegar 1 cup water ⅛ tsp oil of cinnamon ⅛ tsp oil of cloves (The oils prevent the fruit from getting dark. If the oils are not available, use 1 tsp each of whole cloves and broken cinnamon sticks, placed in tea infusers.) Mix the salt and 4 cups of the water until dissolved and pour over the rind in an enamel, plastic or stainless steel container. Cover and soak overnight. Next day drain and rinse in cold water. Drain again. Cook over high heat in enough fresh water to cover rind until rind is tender and translucent, about 30 minutes. Drain. Combine the sugar, vinegar, ½ cup water and oils in a large enamel or stainless steel kettle and bring to a full boil. Remove from heat and add the rind. Let stand, lightly covered, overnight. Next day, drain the syrup into a large saucepan and bring to a boil. Simmer over medium heat for several minutes and pour over the rind again. Repeat this process for 3 days to make the rind clear. On the last day, cook the rind and syrup together over high heat for 3 minutes. Ladle into hot sterilized jars and seal with new lids and rings. Let jars stand for 12 hours before moving to a cool storage area to prevent breaking the seals. Refrigerate after opening. Yield: 6 pints
Posted on: Sun, 03 Aug 2014 15:42:32 +0000
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