NEWSWORTHY NOTES
Gayle
Gette, Extension/FNP Agent
For release August
6, 2004
Towner County
National Watermelon and Peach Month |
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August is both national watermelon and peach month, and including both these fruits as part of a healthy diet can help prevent many diet-related diseases, and they taste good, too! Watermelon, along with tomatoes, is high in lycopene, an antioxidant that may help reduce the risk of cancer and other diseases. Both watermelon and peaches are high in the antioxidant vitamins A and C, fat free, high in fiber, low in sodium and low in calories�2 cups of diced watermelon pieces (1/8 of a medium melon) provides only 80 calories, and one medium peach is about 40 calories.
Compared to most fruits, watermelons need a more �tropical� climate�a thermometer reading of 55 degrees F is ideal. However, whole melons will keep for 7 to 10 days at room temperature. Store them too long, and they�ll lose flavor and texture. Once a melon is cut, it should be wrapped and stored at 37-39 degrees F.
Peaches are ideal for use in fresh fruit salads, or as toppings for pancakes, waffles, or ice cream. Today peaches are a real bargain--in first-century Rome, a peach cost the equivalent of $4.50; in Victorian England, a peach cost the equivalent of $5.00! Choose bright, fresh-looking peaches, and avoid bruised or discolored ones. Shriveling at the stem end or excessive softening is an indication of overripe peaches. Ripe peaches should be refrigerated, but since peaches continue to ripen after harvest, unripe peaches can be ripened on the countertop in a closed paper bag.
According to the FDA, you should wash all fruits and vegetables including all melons, in clean, running water before eating them. This is true of all fruits and vegetables, rinds or not. You should also use clean knives and cutting surfaces. Additionally, persons preparing melons, fruits, vegetables or other foodstuffs should thoroughly wash their hands with soap and water prior to preparing the food for eating.
Try these great tasting recipes before these great fruits disappear from the grocery store aisle!
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Watermelon
Breakfast A Go Go In a large, cylindrical glass or �to go cup� container, create the
following parfait:
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Peach Soup
2 lbs yellow peaches
� c sugar
1 c water
� c white wine
grated peel of 1 lemon
fresh mint Blanch peaches in hot water and remove skins. Halve and slice. Dissolve the sugar in water, boil for a few minutes, then add peaches and lightly poach. Let cool, then puree in a blender. Add wine and lemon peel and chill well. Serve chilled, garnished with springs of mint. Makes 4 servings. 165 calories per serving. |
For more information about nutritional benefits,
buying, storing, and great recipes for many produce, check out www.aboutproduce.com.
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