Why Watermelon? Here’s why.

Watermelon is the quintessential fruit of summer. I get as giddy as a school kid when I see the oversized, dark and light green striped fruit in the grocery or farmers' market. It’s not the same to see it wedged and pre-packaged in the middle of winter. I want the seasonal stuff and I want to make the wedges myself.The beauty of watermelon is not just its naturally sweet taste and awesome water content (92% according to the experts). It’s also one of the most economical fruits on the planet. An average 20 lb watermelon can cost as little as $4.00 (thank you Aldi) and will literally provide 50 + servings of fruit. That, to me, is incredible.In addition to it speaking to my frugality, watermelon is #nutrigirlapproved because of its many nutritional benefits. It’s an excellent source of vitamin C as well as potassium, a nutrient linked with blood pressure reduction. In addition, watermelon is high in lycopene, the phytochemical that gives it its red hue and cancer-fighting properties. Lycopene has been linked with reduction of prostate as well as ovarian cancer.If you’ve got a small family, a big watermelon might seem like too much fruit. Never fear. To keep it fresh, cut up just what you need and cover the cut watermelon with tight Saran or other plastic wrap. It will keep longer if you keep it whole versus cutting into chunks. Look for watermelon with a 5-6 inch yellow-ish patch. This is the sweet spot where the watermelon was lying on the ground growing. It tells you the watermelon has been picked at its peak time of ripeness.Enjoy watermelon on its own, or try the delicious tomato and watermelon salad below. You won’t be disappointed!Ingredients:5 cups seeded watermelon, cut into 3/4 inch cubes1 1/2 pounds ripe tomatoes, cut into 3/4 inch chunks3 teaspoons white sugar1/2 teaspoon salt1 small red onion, quartered and thinly sliced1/2 cup red wine vinegar1/4 cup extra virgin olive oilRomaine lettuce leaves (optional)Cracked black pepper to tasteFresh basil leaves (1/2 cup chopped)Directions:1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper and chopped fresh basil to taste.Makes 8 servings. Nutrition facts per serving: 112 calories, 6.6 grams fat, 13.3 grams carbohydrate, 1.4 grams protein, 1.7 grams fiber, 0 mg cholesterol, 230 mg sodium.