NUTRITION  // It’s hot outside, and watermelon should be your first choice for refreshment and rehydration. This nutrient-dense fruit is high in vitamins, minerals and antioxidants, but low in calories. A member of the botanical family cucurbitaceae (along with cantaloupe and honeydew), watermelon is a modified berry called pepo and commonly comes in five types: seeded, seedless, mini, yellow and orange. Originating in South Africa, cultivation throughout the world started in the seventh century; seeds were even found in the tomb of King Tutankhamun! Speaking of, the seeds have a nutty flavor and can be dried and roasted, or ground into flour, and are popular in Chinese and Vietnamese cultures as a special New Year’s snack.

SELECTION AND STORAGE  //  A heavy watermelon with a yellowish blemish on its skin and a hollow sound when thumped means it’s loaded with juice and at its peak ripeness. Buying a watermelon at a PlacerGROWN farmers’ market is a slam-dunk. Farmers know their crop and will only pick watermelons when they’re truly ripe. If you have any doubts, ask the farmer to pick one for you. You can always taste a sample at the market to really know it’s perfect. Watermelons keep for two or three weeks uncut, if stored in a cool, dry place; cut melon will last about three days, and should be stored in an airtight container or wrapped in plastic and refrigerated. 

DID YOU KNOW?  //  Farmers in Japan found a way to create cubic watermelons by growing them in metal and glass boxes and making them assume the shape of a rectangle. This was originally designed to make the melons easier to stack and store, but carry a price nearly triple that of its spherical original.

For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org and foothillfarmersmarket.com.

By Carol Arnold // Watermelon sangria photo by Bella Karragiannidis, ful-filled.com

WEB EXCLUSIVE

Watermelon Sangria

Recipe by Bella Karragiannidis, ful-filled.com

• 2 lbs. seedless watermelon, peeled and cubed, plus 1/2 lb. watermelon cut into small cubes
• 1 bottle Pinot Gris or your favorite dry white Placer County wine 
• 6 oz. vodka
• 8 oz. triple sec
• Simple syrup to taste
• 1 lime thinly sliced into rounds
• Ice

In a blender, purée the watermelon cubes. Pour through a fine strainer into a pitcher—pressing the watermelon pulp to get all the juice out. Add the white wine, vodka and triple sec, stir to combine—add simple syrup to taste, if desired. Add the watermelon cubes and slices of lime; refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled glasses and garnish with a slice of lime and a small wedge of watermelon.