Watermelon is crisp, sweet, juicy, and incredibly refreshing. A symbol of summer time and picnics, this melon is a tasty snack to share with friends and family. There are the traditional red-fleshed watermelon with the black seeds, but there are also seedless varieties available. Some unique varieties have orange and even a golden flesh, their taste ranges from more sweet to honey-flavored.
I’ve even seen cubic-shaped watermelons where growers have glass boxes and allow the fruit to fill up the box as it grows. These were designed to be easier to stack and store, but they’re more than double the price of normal melons. Because of the popularity of cubic watermelons, farmers are also beginning to introduce pyramid-shaped Paleo fruit.
This Paleo melon is more than just sugar and water though. This melon contains a great deal of lycopene (an antioxidant) which may lower risk of heart disease, cancers, macular degenerative disease, lipid oxidation, and LDL cholesterol. This carotenoid enhances the body’s immune system, protects enzymes, DNA, and cellular fats.
Availability of Watermelon
These melons can be imported year round, but they’re in season during the summer from June to late August.
How to Pick a Watermelon
If you’re buying a watermelon that has been cut into halves or quarters, the flesh should not look grainy or dry at all. For the varieties that contain seeds, look for the ones with black seeds instead of small white seeds.
You should definitely wash your melon before cutting it. It’s handled by many people before it reaches your kitchen, and should be thoroughly scrubbed with a vegetable brush.
We’ve all seen the slices and melon balls, but I want to encourage you to think outside the rind. Consider watermelon as a huge palate that could be carved into slices for layering fruit compotes in between, carve them into cakes, make huge scoops instead of ice-cream, or other beautiful desserts. Even create flavorful chutneys for meats or freeze them into creamy popsicle treats.
If you’re able to fit it, you should store your watermelon in your refrigerator resting on top of a spread out towel. A whole watermelon will stay good this way for about a week. If you purchase previously cut pieces, they should always be stored in the refrigerator and wrapped in plastic where they will stay good for about three days.
Most people throw away the green rind, which is a shame because it makes a delicious pickle! To pickle rinds, just cut away the red flesh and cut the rind into pieces about the size of a pickle. You could use any pickling kit or find a recipe that appeals to you to try out.
To grill watermelon, try a savory twist to this sweet treat by drizzling it with lime juice, honey, salt, and cilantro. Grill it until it’s browned, about 2 minutes per side. This will give your Paleo melon delicious caramelized grill marks which then can be drizzled with a little more honey. This grilled treat is a fantastic change of pace.
Alternatives to Watermelon
Honeydew melon, pitahaya (a cactus fruit), and cantaloupe are some of the substitutes for watermelon.
Nutrition facts of Watermelon
One cup of balls (154 g) of raw watermelon has 46 calories, 1 g of protein, and 12 g of carbohydrate.
Watermelon has an estimated glycemic load of 3 and are mildly inflammatory with an inflammation factor of -7.
This Paleo food is very low in Saturated Fat, Cholesterol and Sodium.
It is also a good source of Potassium, and a very good source of Vitamin A and Vitamin C.
A large portion of the calories in this Paleo food come from sugars.
Did you pick a good Watermelon?
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