814-Lancaster Farming, Saturday, August 17, 1991 LOU ANN GOOD Lancaster Farming Staff LEOLA (Lancaster Co.) For all the people who believe water melon is a fruit surprise they’re wrong. The watermelon is a member of the cucubitacae oi gourd family, so it’s technically a vegetable and not a fruit That doesn’t mean you can’t serve it as a fruit About 72 percent of people in a recent survey said that they use watermelon as a snack and 48 percent serve watermelon at a picnic. But the National Water melon Promotion Board doesn’t want you to limit your watermelon to those methods of serving. They have a whole lot of ideas. Accord ing to the Watermelon Board, once you learn to regard watermelons as kin to cucumbers and zucchinis also cucurbits the possible pre parations grow wild with your imagination. Already innovative chefs use watermelons often in salads and sauces. Some of these recipes are printed with this article, but before you try them, read about the water melons that grow to a tremendous size from what appears to be an insignificant and inadequate root system. It is believe that watermelon cul tivation goes back at least 4,000 years to the Egyptians whose artis tic remains have recorded them. In the 1850 s, David Livingston, the famed missionary explorer, said that Africa was the place that watermelons originated. He found great tracts of watermelon growing wild in the Kalaharie Desert and the semi-tropical regions of Africa. Although colonists brought watermelon to the U.S., early French explorers found Indians Make a watermelon fruit salad boat. Cut the rind into a natural fruit bowl, and fill with watermelon balls and slices of other melons, pineapple, grapes, and apples. A book “Melon Garnishing” Is available from International Culinary Consultants, P.O. Box 2202, Elberon Station, Long Branch, N.J. 07740. The book has more than 30 different sculptures to carve out of melons. Check with them about the price. Sb- .zaMIMk WK/Bk\‘ , hardy appearance, watermelon Is actually quite fragile and susceptible to breakage, bruising, and temperature extremes. That’s why growers handpick water melon. This picture was taken at the Leola Produce Auction where many Lancaster County growers bring wagonloads of the melons to sell to wholeeale buyers. Watermelon: growing watermelons in the Mis sippi Valley. According to Don Robinson, Eastern Lancaster County Adult Farmer program instructor, more people grow watermelons in the area than previously. While many watermelons were transported from the South to here, that is now changing during the watermelon season. Now many farmers grow them and sell them to supermarket buyers at the Leola Produce Auc tion and other outlets. Watermelon plants are trailing annuals with stems as long as IS feet and branched tendrils. Water melon needs large quantities of space and nutrients to grow well. The most popular varieties are the Sangria, an oblong melon with a nice rind color, and a solid, heavy melon; the Mirage, similar to the Sangria, has a sandier grainier flesh that some people prefer, and the old-time favorite Crimson Sweet is used as a standard with which new varieties are compared. In keeping with smaller-sized households, the smaller waterme lons are popular today. The Yellow Babies with their yellow flesh are a novelty melon that add variety to the menu. Watermelons are also popular because they are a nearly perfect food for dieters. 100 grams of melon has only 30 calories. They are low in sodium and provide a good source of vitamins A and C, potassium, and other minerals. Although three out of four homes serve sliced watermelon, those families that do not serve it say it’s because watermelon is too messy and seedy. For this reason the seedless varieties are really growing in popularity. Although Any Way the seedless varieties taste great, they are a bit more expensive since they are much harder to germinate. The greenhouse is the best place to germinate these melons, which adds extra cost and time for the required transplanting. But new ideas for cutting the costs for growing the seedless var ieties are surfacing. This year, a local grower tried something diffe rent To create a mini-greenhouse effect, he laid black plastic mulch on the ground, cut holes in the plas tic to plant the seeds, put an old tire on top of the hole and coveted it with the black plastic. This created heat, which the seeds need to ger minate, and created a mini greenhouse effect by allowing him to plant early. Watermelons do meet some obstacles while growing. The melons need to be sprayed to pro tect them from spider mites. Robinson suggests Kelthanc. Melons ate also susceptible to mildew disease. Regular sprays control the mildew disea sethat is more prevalent in larger fields. Growers seldom have a problem with watermelons splitting. If the melons do split, it is a result of heavy rains that produce too rapid growth. Generally, the prime harvest for melons is from July 10 to Labor Day. This year, the weather induced earlier melons. Prices vary depending upon the watermelon crop in the South. Last year, area watermelons brought high prices because the South didn’t have much rain. This year drought in Pennsylvania has pro duced significantly smaller water melons, although the flavor is good. Customers often ask the age on question: How can I tell if a water melon is ripe? There are no easy answers for the store customer, but for the grower, several methods are reliable. An instrument called a refrac tometer tests the sweetness of melons. It costs about $lOO, too steep for individual use, but researchers, growers and buyers for grocery stores use them. The refractometer measures the per centage of sucrose, which enables the grower to determine when the melon is ready to pick. To test the sucrose, the melon must be cut and a piece of the flesh placed on the glass of the refractometer. Within a few seconds, the percentage can be read similar to a thermomen ter Recently Robinson tested melons at the Leola Produce Auction in Leola. The melons registered between a 10 to 12 reading, which You Slice It Don Robinson checks the tendrils on the watermelon to see If it is ripe. i. Mi with a refractometer. is good. An excellent reading may go as high as 14, although that is unusual. Generally, growers check the ripeness of melons by examining the tendrils on the vine. If the ten drils next to the watermelon are dead, that indicates the melon is ripe. The underbelly, where the melon lies against the soil, of the melon also changes from a light green color to yellow to white when ready to pick. Watermelon sugar content does not increase after it comes off the vine. Melons are like books you can’t always tell the content by the cover. When you buy a waterme lon, lot* for symmetric shape and a velvety bloom a dull, rather than shiny surface. Thumping will get you nowhere. “Most people really don’t know what they are thumping for,” Robinson said. “Some think it should sound hollow, but that is how an unripe melon sounds.” Many consumers believe the only sure way to tell if a waterme lon is ripe is to cut it. It’s often worth the extra cost to make sure they have top quality. If a waterme lon is fully mature, seeds are usual ly dark brown or black. Avoid white heart a hard white streak running lengthwise through a watermelon. After melons are picked, they should be kept at room tempera ture, as chilling affects flavor and color. They are best consumed within a few days of purchase. If you eager to give watermelon a new twist, here are some recipes worth trying. MELON SEEDS Melon seeds are edible. Dry them, put them in a fry pan, and pour some salted water over them. Stir over the heat until the water has evaporated. Eat them for a snack. WATERMELON ONION FRESCO SALAD 4 cups cubed watermelon 'A cup thinly sliced and quar tered sweet onions 2 tablespoons chopped fresh basil 'A cup raspberry and blueberry vinegar Salt and freshly ground pepper to taste Lettuce leaves If seeds are present, remove from the watermelon; toss water melon, onions, and basil until well mixed. Pour vinegar over water melon mixture; toss gently to com bine mixture. Season to taste with salt and pepper. Save on lettuce. Makes 4 to 6 servings. WATERMELON FIRE AND ICE SALSA 3 cups chopped watermelon 'A cup green peppers 2 tablespoons lime juice 1 tablespoon chopped cilantro 1 tablespoon green onion 1 to 2 tablespoons Jalapenc peppers A tablespoon garlic salt Combine all ingredients in melon shell; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serve with chips or on sliced oranges or cheese-filled manicotti. FROZEN WATERMELON Melon can be frozen to last all year long. Cut firm melon into balls or cubes and place them in freezer containers. For each pint, mix 'A cup sugar with VA cups water and heat until the sugar dissolves. Chill this mixture, then pour over the melon pieces and freeze. If you grow or sell waterme lons, the National Watermelon Promotion Board has tips to help increase your profits. Send for information: NWPB. P.O. Bo* 140065, Orlando, FL 32814-0065 or call (407) 895-5100.
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