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Preparation: Melons are usually served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make terrific, healthy desserts.
Selection: Shoppers should look for watermelon that is firm, heavy for its size and shows no signs of decay.
Ripeness: Since most melons are sold slightly under-ripe, they need to be purchased a few days before they are to be eaten so they can develop maximum flavor.
Health: Watermelon’s red color is caused by lycopene, a carotenoid pigment that is believed to be a powerful antioxidant that helps fight cancer and other diseases.
Usage: eaten fresh (cubed, sliced, etc.), also used to flavor summer drinks and smoothies; often used in fruit salads. Watermelon rinds are also edible and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled.
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