Variety: Sugar Baby Watermelon
Availability: July- August
Size: Large melon ranging from 15-25 pounds
Quantity sold in: Single melon
Flavor: Sweet and crisp
Use: Best eaten fresh
Grown in: Transitional Organic Field
Storage and Preparation
Short Term Storage: Watermelons should be picked and stored at room temperature for at least two days before eating to develop their juiciness. Whole watermelons can be stored up to a week at room temperature and can be stored 2-3 weeks if stored at under 50 degrees F.
Long Term Storage: Watermelon can be frozen and preserved for later use in sauces or smoothies. It will not retain its texture once thawed. Watermelon can be eaten partially frozen as a cool treat also.
Preparation: Watermelons should be washed thoroughly under cold running water before being cut or used. Once cut, watermelon should be covered with plastic or stored in a container with a lid and refrigerated.
Pairings and Nutrition
Pairings: Watermelon is refreshing and sweet. It is the perfect food to eat on a hot summer day. Watermelon is a great snack or side to any meal.
Nutrition: Watermelons are 92% water making them a very low calorie refreshing treat.
Watermelon Peach Salsa
1/2 cup hot pepper jelly
1 Tbsp. lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives
3 cups cherry tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs
Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.
Season halved baby tomatoes with salt and freshly ground pepper to taste. Garnish, if desired.
Eat with whole grain tortilla chips, over pork or chicken or even on top of your favorite salad green or deli sandwich.
3 cups water
1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze.