My love of watermelon is well known amongst family and friends. I am the one who always brings a watermelon to camping trips, the one craving it all year round and the one who easily eats a watermelon by herself every week. Alivia’s recently fallen in love with the delicious, sweet melon as well and Stephen and I are seriously pondering if we need multiple watermelons per week (so I don’t have to share). While more popular during warmer months, watermelon is in season all year round thanks to sourcing from the U.S. The Canadian market imports over 300 million pounds of U.S. watermelon annually.
How to Pick a Good Watermelon?
Watermelon makes a great snack as it’s a great source of hydration, being 92% water, and vitamins A (8% DV) and C. It’s also cholesterol, fat and sodium-free. While my favourite way to eat watermelon is scooped with a spoon, straight from the rind, there are also lots of ways to cook watermelon flesh, juice and rind. A cold pitcher of watermelon juice is a must when enjoying hot pot and watermelon gazpacho is the definition of summer next to a watermelon mojito. This recipe for watermelon sago is sweet, rich with a bit of bite. Served chilled, it’s a perfect dessert.For more watermelon recipes, information and tips, check out https://www.watermelon.org/.
Disclaimer: This is a sponsored post in collaboration with The National Watermelon Promotion Board. All ideas and opinions expressed are wholly mine.