Watermelons are in season now until September. That means they are cheaper and probably more plentiful from local growers.
Look for watermelons that are firm and feel heavy for their size. A good melon will have a yellow spot on its underside from where it sat on the ground.
Did you know their are male and female watermelons, which do you prefer?
To prepare watermelon, thoroughly wash the outside to remove any dirt or particulates. Cut a ripe watermelon in half, and then into wedges. When pressing the watermelon, remove the rind and then slice into chunks.
To press watermelon on the Norwalk 290, place no more than 1 and a half cups of sliced watermelon into the center third of a flat cloth. Then fold the cloth into thirds keeping the pulp in the center third. Seeds do not need to be removed.
Place the folded cloth onto the center of the juice tray. Repeat these steps for the second cloth.
Turn the Norwalk 290 on and turn the press lever to press the juice.
Watermelon provides fluids. “Water” melon. In fact, 92 percent of this fruit is water, making it also low in calories. One measuring cup of watermelon chunks has just 46 calories plus a healthy dose of vitamins A and C — nutrients that strengthen our immune system and make our skin glow.
Watermelon has 40 percent more lycopene than raw tomatoes. Lycopene is the pigment that gives watermelon (and tomatoes) their bright red color. This substance has been found to be a potent antioxidant that may play a role in lessening our risk for cancer, heart disease and an eye disease called macular degeneration.
Watermelon has a small dose of potassium. So people who must avoid excessive amounts of potassium in their diets (such as those with kidney disease) can still enjoy watermelon. One cup of watermelon contains 170 milligrams (mg) of potassium compared to 388 mg for the same amount of honeydew melon and 427 mg for cantaloupe. Potassium is essential for many body processes and plays a critical role in the control of blood pressure.