Fresh watermelon fits perfectly with UMass Dining’s commitment to providing healthy, sustainable and delicious options for our customers. It’s juicy, refreshing and full of nutrients. Ken Toong, Executive Director of Auxiliary Enterprises, UMass; Amherst, Massachusetts
TASTY TIDBITS AND TRUTHS ABOUT WATERMELON by Megan McKenna, Director of Foodservice and Marketing, National Watermelon Promotion Board
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very fruit has a story. The origin of watermelon has been traced back to the deserts of southern Africa some 5,000 years ago, where it still grows wild today. This ancestor of the modern watermelon is a tough, drought-tolerant fruit prized for its ability to store water for tribes crossing the Kalahari Desert. Today watermelon is grown around the world and enjoyed for its refreshing taste, crisp texture, delicate aroma, beautiful color, and nutritional value.
1. Hydrate, Hydrate, Hydrate – At 92 percent water, watermelon is the ideal workout buddy for rehydrating, refueling, and recovering. Watermelon Agua Fresca provides on-the-go refreshment. 2. Combat Germs – Vitamin C in watermelon is an antioxidant that can help boost immunity against viruses. When you’ve got a lot of watermelon, make ice cubes. 3. Sun Protection – Watermelon is the lycopene leader among fresh produce, and is studied for its protection from harmful UV rays. Watermelon Gazpacho offers a savory pick-me up. 4. Recover Quickly – Watermelon is a source of citrulline – an amino acid being studied to prove its effectiveness in reducing muscle
soreness. Pop Watermelon Protein Bites to refuel. 5. Don’t Cramp – A 2-cup serving of watermelon is a source of potassium that may help with water balance and avoid muscle cramps. Watermelon and fresh vegetables deliver on juice menus. 6. The Varieties – More than 300 varieties of watermelon are cultivated in the U.S. and countries that export watermelon to the U.S. Watermelon varieties fall into one of these four types: seeded, seedless, mini, yellow/orange. 7. Seeds or No Seeds – Seedless watermelons were invented 50 years ago and today make up 85 percent of the supply. Use seedless slices in Watermelon Pancake Sandwiches. 8. Not just for summer! – Consumer demand for watermelon is year-round, and the supply from North and Central American growing regions satisfy that desire. Feature Watermelon Poke Bowls on year-round sushi menus. 9. Watermelon is 100% Usable – Use the flesh in savory and sweet dishes, the rind for pickles, stir fry or slaw, and the peel for carving and garnish. Watermelon Rind Pickles add a spark of flavor to burgers. 10. Global Flavors – Grown around the world, global cuisines adapt watermelon to their culinary traditions. Burmese Watermelon Salad with Peanuts appeals to vegans and flavor seekers.
Watermelon is essential to our summer time seasonal events. We have a large event on the field every fall serving over six thousand meals in which we use four pallets of fresh watermelon for our guests! It’s cool tender refreshing texture brings a smile to most every face! I guess I’d call it Mother Nature’s Popsicle! Josh Martin Executive Chef University of California, Santa Cruz; Santa Cruz, California As Campus Dining is continually evolving we are looking at ways to keep up with current trends and dietary needs. Using fresh fruits and plant based options as the center of the plate we can provide a healthier more sustainable meal while continuing to provide meat as more of a condiment. This helps reduce our carbon footprint and maintains overall customer satisfaction within the campus. Chad Tiboni CEC General Manager University Towers Kitchen San Diego State University; San Diego, California For full recipes of the bolded, please visit: http://www.watermelon.org/Recipes
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