Watermelons were primarily grown on lighter soils in regions with warmer climates. Watermelons were a warm season crops consumed as dessert fruits and the rinds were used for making pickles and preserves. However, with increased market acceptance, better edible quality and long distance shipping adaptability, the growth of watermelons has increased worldwide. Certain breeds of watermelons have been developed to be more specific to regions of the world. The breeding has resulted in improved quality, which involves maximum sugar content, excellent flavor, and firm flesh with deep red color pigment due to the presence of lycopene.
A slice of chilled watermelon on a scorching summer day can be categorically be christened as 'ultimate relaxation'. True indeed, watermelons are great rejuvenators during warm sunny days. That's the reason why over 96 countries are engaged in growing watermelons today. In China, Japan Turkey, Russia, Egypt, Mediterranean countries and the US, watermelons are in great demand. Among them, China tops the list of watermelon producers. However, the consumption pattern of watermelons in these countries varies according to cultural as well as social backgrounds.
Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals. Free radicals are substances in the body that can cause a great deal of damage. They are able to oxidize cholesterol, making it stick to blood vessel walls, where it can lead to heart attack or stroke.
Health benefits of watermelons have been talked about unanimously. No wonder, watermelon is America's favorite fruit. Not only a refreshing drink, are watermelons exceptionally good for the heart and the nervous system. Packed with the punch of essential vitamins, this low calorie fruit re-hydrates the body to bring relief during the hot summer months. Since 90% of the fruit is composed of water, watermelons have acquired a loyal following, especially of the fitness freaks.
Watermelon pruning is also an important step to meet consumer demands for different melon varieties. In fact, pruning of watermelons should begin immediately when a defective melon is noted. Removal of rotten melons should be done to promote another additional set of better-sized watermelons. If there is a greater demand for larger melons, remove all but two or three well-shaped melons from each plant. One important thing to note is the avoidance of pruning melons in wet condition in order to prevent spread of diseases.
Watermelons can also be used as party drinks. In western countries, the concept of hard watermelons has become quite popular. This involves boring a hole into the watermelon and pouring liquor inside. This allows the fruit to acquire the flavor of the liquor. The watermelon is then cut and served as ?hard watermelons?. Watermelon rinds are also consumed as pickles in countries like China. Watermelon seeds are even roasted and seasoned to be consumed as snacks. No wonder, watermelons have slowly qualified themselves to be one of the most perfect of all natural foods.
Easy summer salads, lighter foods for a brighter summer Easy summer salads do not need dozens of hard to get ingredients or heavy bottled sauces. Go light and use a few good quality vegetables, well combined with a little well-chosen meat, fish, or dairy, (quality over quantity) and a simple but delicious homemade dressing. For quick tasty summer salad, make it quick, make it light but make it taste sublime! Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare. After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you save a lot of energy by buying the right ingredients for a simple salad. That way you don't need the heavy bottled sauces and dressings to make a great flavor do you really want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals? If you start off with great food and don't do too much to it you don't need all these strong tastes as you still have great food. All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off, and let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad. Don't take what the supermarkets give you. Although it's easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc. To make sure you get the best, take a minute or two and pick over the vegetables, choose what is firm ripe and ready to use. The same of course applies with meat and fish. There is a reason why supermarkets prepackage, and it's not always convenience. So choose well, cook quickly and simply and your friends won't have finished the wine by the time you get there! Enjoy a little bit of summer now with this easy poached chicken salad. Easy poached chicken saladIngredients: 4 chicken breasts (skinless) 1 finely sliced red onion1 whole half onion4 good ripe tomatoes sliced thickly250 grams/4ozs salad leaves mixed4ozs raisins soaked in hot water for ten minutes1 half lemon2 fresh or dry bay leaves1-teaspoon peppercorns black1 small French, stick loaf or similar sliced into 1/2 slices For the dressing: 1/4 cup olive oil1clove garlic crushed1/2 dessert spoon Dijon or other mild mustard2 tablespoons balsamic vinegar To make the dressing, whisk the vinegar and mustard together with the garlic, slowly add the olive oil while whisking and season with salt and pepper to taste. Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns. Carefully add the chicken and simmer gently until cooked, if you unsure it is worth investing a few dollars in a meat thermometer. The temperature should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt. Bake in a medium oven until crisp but soft in the middle. Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread around the edge. Slice the warm chicken at an angle and put attractively on top off the salad. Sit back, enjoy and get someone else to do the washing up. About the Author nearlyhealthy.com" are a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers.
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